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Chocolate Dessert Hits A High Note

Chocolate Dessert Hits A High Note

Amidst full Easter production, Josophan’s Fine Chocolates brought back its performance evening at its Blue Mountains bakery-café, The Gingerbread House.

Cello and Chocolate saw esteemed cellist Georg Mertens and Sydney Symphonic Orchestra guest guitarist Guiseppe Zangar play a varied program, stretching from Beethoven to modern Brazilian. The evening included a hot chocolate shot on arrival, plated dessert at intermission and a chocolate cello to take home.

“The night was seriously magical, even for the staff who were all in an Easter delirium! The Katoomba venue is a magnificent 100-year-old church, which was built with acoustics in mind. So it just made sense to introduce a musical element to the food experience,” owner Jodie Van Der Velden said.

“We really wanted the chocolate-based menu to complement the musical program, and landed with ‘textures of Venezuela, caramel, hazelnut and plum’: Cacao Barry Venezuela chocolate, enrobed frozen cremeux sphere, twigs, ganache and chocolate plaque; cocoa crumbs; plum compote; caramel jelly; liquid caramel; caramel and chocolate ganache crème; caramelised hazelnut crumbs; chocolate ‘hankerchief’; and hazelnut praline and browned butter cake.

“It was autumn on a plate, with lots of crunch and warm colours.”

Josophan’s Fine Chocolates has lined up more Cello and Chocolate evenings, with the next on April 24. Visit the Josophan’s Fine Chocolates website for more information on upcoming events.


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