This is a chocolate and blackberry clafoutis made for Savour NS’s Decadence Event held at the Halifax Casino. There were 14 wines presented with 14 different types of cheese and chocolates, as well as a small serving of a dish made with each. My chocolate was a 64% Costa Rican dark chocolate, and was paired with Queen of Hearts brand Cabernet Sauvignon.
The chocolate is described as “a strong, dark chocolate with a taste enhanced by the exquisite bitter cocoa aroma. An overall delicate smoky and woody bouquet gives this chocolate its own characteristic taste”. The wine has “characteristics of blackberry and mulberry along with hints of vanilla and tobacco lead[ing] to a smooth cassis-like finish”. The dessert was chosen to accentuate the black fruit flavours in the wine.
These are my French Pastries that I entered into the NS provincial Skills competition. Lemon basil mousse on a white chocolate and sweet dough crust, mini Boston Cream Pies made with almond sponge, Diplomat Cream and a milk chocolate disc, and cream Eclairs. Today was the first day of Skills, so tomorrow night I should have pictures of a chocolate sculpture, an entremet (chilled mousse cake), a presentation plate of a slice of the entremet, 30 chocolates and two matched sets of marzipan figures. We have twelve hours spread over two days to make and present all these things, and these two days are essentially our final practical exam. Only ten people are doing Provincial Skills, and the other half of the class will do the same work at the end of this semester.