Chocolate Degustation Dinner Sydney

Fitness and Experience

• No level of fitness required for this type of indulgent activity

What to Bring/Wear

• A love of chocolate!
• BYO wine - we'd recommend a good quality Shiraz, Pinot or a nice dry Sémillon or Sauvignon Blanc

What is Supplied

• A chocolate cocktail is offered on arrival (if further drinks are required please bring your own)
• A variety of foods are served each will respond in a different way to cocoa
• The chocolatier will pick a number of participants to make the chocolate for dessert. In case the chosen participants chocolate making ability is questionable, we will have a back up supply
• The dessert will vary from time to time, depending on the availability of ingredients
• Vegetarian option is available

More Information

Starting at 7:00 PM, your dinner lasts around 3hrs. You will share your chocolatey experience with up to 26 other diners. 

The most common incarnation of chocolate involves a method rather unchanged since the Spaniards took the cocoa brought with Christopher Columbus and added sugar. All chocolate consumed today blends the bitterness of the cocoa with the sweetness of sugar. However, over time cocoa’s usefulness as a flavour enhancer in certain foods has been all but forgotten.

Joseph Atallah, our master chocolatier seeks to reinvent chocolate by reintroducing the cocoa bean as a food additive and a flavour enhancer, thus adding another dimension to how our tastebuds perceive chocolate. With this dinner-come-culinary experience, particular attention is paid to specific foods with affinity for cocoa and its varying strengths. The level of cocoa will vary between 70%, 85% and 100%. There will be examples of foods displaying strong flavours and hence require higher levels of cocoa. Subjectivity is important in this experiment as all participants will discover their ideal level will vary and there is no absolute or ‘ideal’ level. By the time the dessert is served, each participant will be more self-aware and will be able to identify their own personal synergistic level of cacao.

The chocolate is made on the premises, using a stone grinder. This fascinating ancient method of conching the chocolate will be demonstrated during dinner. During the session, the chocolatier will select a number of participants to make the chocolate for dessert. We will have reserve supply in case the selected participant's chocolate making ability proves to be inadequate.

The desserts are uniquely fashioned for the occasion. Whilst you are enjoying the food, Joseph will guide you through the history of chocolate, taking you on the wonderful journey and explaining the intricacies of flavour combinations. Any questions you may have will be answered at this time.