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Inspired by the Japanese festival of the Hanami, with Sakura I try to capture the fresh and delicate scent and fleeting beauty of cherry blossoms.
This chocolate is uniquely nuanced and floral, with a balancing tartness and crunch from petite wild strawberry meringues.
-Chef Prateek Bakhtiani
TASTING NOTES
SALT
HIMALAYAN PINKSALT | INDIA
CHOCOLATE BAR
80g
PAIRINGS
CHEESE: Aged Cheddar
Mansi Jasani, Guilde Internationale des Fromages
WINE: Banyuls, Icewine Vidal Blanc
Craig W Wedge, Wine Specialist
FOOD: Lemon-Yuzu Tart, Quail
Chef Prateek Sadhu, Chef de Cuisine
BEVERAGE: Pink Gin, Sochu
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:45% Milk Couverture (Cacao, sugar, Milk Powder, Emulsifier, Lecithin, Natural Vanilla), Cacao Butter, Cherry Blossom, Sencha, Strawberry, Strawberry Meringue (Sugar, Beet Red, Milk Solids), Himalayan Pink Salt.
