We explored all the ways cacao can go at this recent tasting session and dinner by True Chocolate’s Treena Tecson and Patisserie Le Choux-Colat’s Chef Ely Salar.
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00:00 In a recent event at Hatch and Holman in Taguig, Philippines, chocolate enthusiasts delve into a world of local cacao and beet to bar chocolate.
00:07 True chocolate certified chocolate taster Trina Texan and chef Eli Salar from Patisserie Le Chocolat guided the journey.
00:14 The evening started with a primer on cacao and chocolate history, highlighting the trade route that brought cacao to the Philippines from Mexico.
00:21 The attendees learned the intricate process of chocolate making, from cacao harvesting to roasting and refining.
00:27 Trina presented chocolate samples made from different Philippine regions, each with its distinct flavor profile.
00:33 The Pachibato Double Chocolate had a roasted character with a berry-like finish, while the El Fortunella Lita Chocolate was caramel-tinged and malty with a hint of lemon.
00:41 The Bunawan Double Chocolate shared similarities with the first two, featuring a note of dried fruit.
00:46 Chef Eli Salar crafted a multi-course dinner inspired by the chocolate making process.
00:51 Dishes included the savory eclair filled with whipped avocado and white chocolate, smoked salmon, grilled tofu, and green apple, paying homage to the cacao tree.
00:59 The harvest course featured braised pork belly and feasted with tablea for a chocolatey titap, served with adelaide, malunggay, pesto, and pineapple mango salsa.
01:07 The dessert lineup was an indulgent treat, with creations inspired by different stages of chocolate production.
01:13 The event concluded with Cacao Husk Ice Tea, made from leftover cacao husk, and a dessert called Tampering and Moulding, showcasing intricate milk and dark chocolate creations.
01:21 This event offered just a glimpse into the world of Filipino cacao and chocolate, encouraging support for local tablea and craft chocolate brands.
01:29 (upbeat music)