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A crowd favorite and a personal favorite all the same. With this bar I attempt to study the uniquely Indian culinary tradition of ‘Fruit and Nut’ chocolate. I attempt to break the concept down, and to streamline it into the elegant pairing of a single beautiful chocolate, with a single perfectly roasted nut and a single beautifully preserved fruit. And this is how I arrived at the COCO holy trinity: Ghanaian Chocolate + Toasted Coconut + Golden Goan Cashew
- Chef Prateek Bakhtiani
TASTING NOTES
SALT
MALDON SEA SALT | UK
CHOCOLATE BAR
80g
PAIRINGS
CHEESE: Emmental
Mansi Jasani, Guilde Internationale des Fromages
WINE: Moscato d'Asti, Rivesaltes vin doux natural Grenat
Craig W Wedge, Wine Specialist
FOOD: Pineapple Cremolata, Meat Pepper Fry
Chef Prateek Sadhu, Chef de Cuisine
BEVERAGE: Rum, Pina Colada
Keshav Prakash, The Vault Collection
GLUTEN FREE | VEGETARIAN
DIMENSION: 7.5cm x 18.5cm x 1.7cm
SAVOR: This fine coverture chocolate is best enjoyed slowly. Allow the chocolate to warm slightly on the palette before chewing. This releases the chocolates subtle aromas and complexities.
STORE: The chocolate is best stored either in a wine cellar fridge (16-18c 60%RH) or in the warmest part of a home fridge (top shelf on the door side). It is best enjoyed 6 months from the date of production found at the back of the box.
Once opened, keep away from strong scents, high humidity and direct sunlight.
NOTE: Temperature fluctuations may cause melting or an appearance of a whitish fat bloom on the bar. Once cooled chocolate taste and texture is unaffected, and is safe for consumption.
INGREDIENTS: Single Origin 40% Ghanaian Milk Couverture, Sugar, Cocoa Butter, Whole Milk Powder, Cocoa Mass Ghana, Emulsifier, Lecithin, Natural Vanilla Powder, Desiccated Coconut, Cashew, Coconut Chips, Maldon Salt.
