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Chocolate and Spirits: Hands-On Baking & Spirits Pairing
February 12, 2012 (Sun)
from 12:00 PM - 4:00 PM
New York, NY
Cost: $129.00
Event ID #401389
What better way to celebrate Valentine’s Day than with booze and chocolate? In our case, the booze will take the form of elegant, well-crafted spirits, which we’ll taste alongside the chocolate desserts, both delicate and decadent that we make. In this hands-on cooking class our tasting menu will include barely chocolaty red velvet cupcakes with lavender frosting and a triple rich chocolate truffle bombe (a dome of dense mousse atop a chocolate sponge). We’ll indulge ourselves with chocolate hazelnut macarons and chocolate pecan tarts and finally with a white chocolate cardamom crème brûlée, as a palate cleanser of sorts.
Once our delicious desserts are out of the oven, we’ll gather around the table to enjoy them as a resident spirits expert leads us through a flight of pairings to accompany each dish. We’ll discuss the delicate art of pairing spirits with your desserts to highlight, but not overwhelm, their flavors and varying levels of sweetness (and you’ll taste the results!).
Event Details
Food
Tags:
Food
Spirits
Educational
Cooking Demonstration
What better way to celebrate Valentine’s Day than with booze and chocolate? In our case, the booze will take the form of elegant, well-crafted spirits, which we’ll taste alongside the chocolate desserts, both delicate and decadent that we make. In this hands-on cooking class our tasting menu will include barely chocolaty red velvet cupcakes with lavender frosting and a triple rich chocolate truffle bombe (a dome of dense mousse atop a chocolate sponge). We’ll indulge ourselves with chocolate hazelnut macarons and chocolate pecan tarts and finally with a white chocolate cardamom crème brûlée, as a palate cleanser of sorts.
Once our delicious desserts are out of the oven, we’ll gather around the table to enjoy them as a resident spirits expert leads us through a flight of pairings to accompany each dish. We’ll discuss the delicate art of pairing spirits with your desserts to highlight, but not overwhelm, their flavors and varying levels of sweetness (and you’ll taste the results!).
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