Salted Caramel, Toasted Rice & Raspberry
Genmai’ is a style of dried brown rice native to Japan. In this tablet I try to leverage the complex cereal umami of this rice to balance the incredible richness of caramelized dulce chocolate. To this I add some acidity thanks to tart raspberries and a generous pinch of sea salt - and voila, my take on an Asiatic salted caramel.
-Chef Prateek Bakhtiani
GEURANDE GREY SALT | FRANCE
Mansi Jasani, Guilde Internationale des Fromages
WINE: Sparkling Shiraz, Zinfandel Amarone di Valpolicella
Craig W Wedge, Wine Specialist
FOOD: Dark Roasted Pumpkin, Spearmint, Coffee Cream
Chef Prateek Sadhu, Chef de Cuisine
BEVERAGE: Warm Sake
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: 34% Blonde Couverture (Cocoa Butter, Sugar, Milk Powder, Whey, Caramelized Sugar, Emulsifier, Natural Vanilla), Toasted Genmai Rice, Raspberry.