Ten courses at lunch. All with chocolate. Cooked by Chef Martin Kouprie and his team at Pangaea Restaurant. You know what? There is absolutely nothing there that I can complain about.
Obviously, I was happy to be invited to Green & Black’s Organic Chocolate extravaganza but I have to admit I went in with a bit of skepticism. Chocolate has a pronounced, sometimes bitter flavour. It’s fans are so devoted–eyes open wider, mouths salivate more possibly only for bacon–that it can sometimes be stretched beyond its comfort zone. New packaged food items need to break into the all-important bachelorette party market with something-and-chocolate parties, after all.
With Chef Kouprie in control my fear was unwarranted. He announced his willingness to pair chocolate with just about any ingredient by starting us with a smoked white chocolate and foie gras hors d’oeuvres that was kept in balance by a white balsamic jelly. From there, with each course, he turned the dial on the chocolate’s intensity to match the rest of that course’s ingredients.
Kouprie- had high praise for the Green & Black product and called it a “real cooking chocolate” during his introduction to the meal. Better, he said than some brands of chocolate that can be too sweet, bitter, or have too much fat in them.
Chef Kouprie and Green & Black’s were kind enough to share all of the menus with us and I’m happy to be pass on the one for the chocolate ravioli with braised short ribs.
Roasted Beet Salad with Hazelnut and Currant Dark Chocolate Shavings.
Almond Milk Chocolate Pakora with Tamarind Dipping Sauce.
Lobster with Dark Chocolate & Ginger Gastrique.
Chocolate Ravioli with with 85% Dark Chocolate Braised Short Ribs.
Squab with Chestnut Stuffing and 70% Dark Chocolate Cider Reduction.
Butterscotch Milk Chocolate Stout Bar.
Maya Gold Chocolate Earl Grey Macarons.
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