Yesterday evening, I had the unique opportunity to attend a chocolate and wine flight, hosted by organic chocolate company Green & Black’s. I was first introduced to Green & Black’s 5 years ago, when I devoured a Maya Gold bar. While I enjoy a chocolate bar as much as the next person, it was really interesting to learn more about manufacturing process, ingredient sourcing and nuances of this particular brand. Of course, I was also distracted by all the desserts lying around! There were a ton:
The recipes for all of these concoctions are in the newest Green & Black’s cookbook, and included a buche de Noel, just in time for the holidays:
Chocolate, cranberry and pistachio layered pots:
Chocolate and Peanut Butter Pie (I just wanted to dip a spoon into this one!):
Strawberry and white chocolate cheesecake:
This was called “Guilt-Free Chocolate Cake.” Hmmm, really!! Looks pretty guilty to me – looks can be deceiving I guess!
A tower of even MORE sweets, including “ultimate” chocolate brownies, white chocolate and blackberry cupcakes, and chocolate marshmallows – mmmmm:
There were also chocolate martinis (with real cocoa beans as garnish):
and chocolate, chocolate, everywhere!
And then it was time for the main event to start:
Facilitated by Green & Black’s Head of Taste Micah Carr-Hill (gee, I’d love to be “Head of Taste” for something!), we were led through 6 types of Green & Black’s chocolate paired with 6 specific wines:
The 6 chocolate varieties included: white, peanut and salt (my absolute favorite!), almond, cherry (the cherries were pucker-sour, yum!), 70% dark and 85% dark. Micah led us through each of chocolate/wine pairings:
…as well as some fun tidbits about each product. For example, Micah purposely chose a more sour cherry for the cherry bar – a sweeter fruit would have been overpowered by the chocolate.
We then worked with the chocolate first-hand, making mille feuilles:
as well as trying Micah’s recipe for tiramisu:
I loved making these. I loved eating them even more. 😉
I left the event with a goody bag filled with MORE chocolate, my apron, hot cocoa mix, and the newest Green & Black cookbook, which had the recipes for all of the desserts pictured above. Stay tuned, as I attempt making some of these delectable delights!
The Green & Black’s event was educational, fun and delicious. Not only did I learn more about the nuances of both chocolate and wine, but I stuffed my face as well. And that, in my book, is a great night. 🙂
Which of the above desserts should I prepare?