TORONTO — Beer and chocolate made a delicious pairing at the Callebaut Chocolate and Beer Tasting event held last week at Mill Street Brewery in Toronto’s Distillery District.
Callebaut — a Belgian chocolate maker and supplier — invited three Toronto chefs and a local chocolatier to create dishes and desserts using Callebaut’s chocolate and pair their creations with Mill Street’s craft beers.
Olivier Le Calvez, executive chef at El Catrin, served braised short ribs in 811 Callebaut dark-chocolate mole negro on a corn tostada with sweet patato purée, Xni Pec and corn sprouts. It was paired with Mill Street’s 100th Meridian Organic Amber Lager.
Chef Wes Anderson, executive chef at Mill Street Brewery, showcased his foie gras torchon using Callebaut 70-per-cent cocoa dark chocolate 70-30-38 and a sour cherry compote, which was paired with Mill Street’s Cobblestone Stout.
Chris Kwok, executive pastry chef at Cluny Bistro & Boulangerie, created brownies made with Callebaut’s 811 dark chocolate placed between a shortcrust pastry and topped with light chocolate chantilly cream. Chef Kwok paired his creation with Mill Street’s Frambozen Raspberry Beer.
To round things off, chocolatier Patricia Cohrs of The Belgian Chocolate Shop, showcased three chocolate pralines of dark, milk and white chocolates using Callebaut’s Finest Belgium chocolate collection 811, 823 and W2 recipes. These were paired with Nightmare on Mill Street Pumpkin Ale.