TORONTO — A group of nine talented chefs unleashed their creativity last night when they came together at Toronto’s Drake Commissary to create dishes centered around chocolate as an ingredient.
The #UnboxCreativity event attracted approximately 130 chefs and food aficionados and was hosted by Cacoa Barry. The event was meant to highlight how chocolate can be used as more than just an ingredient for dessert. The nine featured chefs were part of a year-long Flavour Dinner series produced by Cacao Barry, and each of last night’s creations was taken from those signature dinners.
The nine chefs included Jason Bangerter, Langdon Hall; Brandon Olsen, La Banane; Malcolm Campbell, Auberge du Pommier; John Morris, 360 Restaurant, CN Tower; Jennifer Dewasha, Colette Grand Café; Ted Corrado, The Drake Commissary; Gael Moutet, TOCA at the Ritz-Carlton, Toronto; and Andres Lara who joined Cacao Berry recently as its new executive chef.
Among the highlighted dishes were a Heritage Hen terrine, with smoked potato and spiced Origin Tanzanie 75-per-cent dark chocolate jus by chef Bangerter; bone marrow with foie gras and Alunga 41-per-cent Milk Chocolate crème, grue de cacao and pumpernickel brioche, apple and radish compote by chef Campbell; and a sunchoke, aged gouda and mole, using Alto El Sol 65-per-cent Plantation dark chocolate mole sauce and puffed grains.
