CAMBRIDGE, Ont. — Chef Jason Bangerter, executive chef at Langdon Hall Country House Hotel and Spa, a Relais & Chateaux property in Cambridge, Ont., has created a new custom signature chocolate for the historic hotel and restaurant.
Created in partnership with Langdon Hall’s pastry chef Rachel Nicholson at the Or Noir Lab in Paris, France. The Langdon Hall chocolates — Terroir Noir (70 per cent dark chocolate) and Terroir au Lait (40 per cent milk chocolate) — will also be used in Langdon Hall’s new house chocolate recipes. Only approximately 200 chefs around the world —in Europe, Japan, North America and Emirates — have created Or Noir chocolate and Bangerter is one of few who is not a chocolatier or pastry chef.
