DISCOVER ON ETHERCHOCOLATE.COM
Some recipes ask to be transformed. Others ask only to be understood. This was one of those recipes.
With a chocolate of such depth and nuance, my role became one of restraint, allowing the cacao to speak for itself in its purest form. In truth, this recipe belongs not to me, but to the farmers, fermenters, and growers whose dedication to cacao and the land made this chocolate possible.
They are the true authors of this piece, and for that, I remain deeply grateful.
-Chef Prateek Bakhtiani
TASTING NOTES
CHOCOLATE BAR
80g
PAIRINGS
CHEESE:
Aged Comté, Parmigiano Reggiano (36 months), Ossau-Iraty
WINE:
Vintage Port, Oloroso Sherry, Northern Rhône Syrah (Hermitage)
CHARCUTERIE:
Jamón Ibérico, Bresaola
with Sourdough Crisps, Marcona Almonds
CAFÉ:
Colombian Gesha, Panama Geisha, Washed Bourbon (Rwanda)
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 chocolate's subtle aromas and complexities.
STORE: The chocolate is best stored either in a wine cellar fridge (16-18°C 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 are unaffected, and it is safe for consumption.
INGREDIENTS: 90% Single origin Dark Colombian Chocolate, Maldon Sea Salt.
