Last Tuesday at Society Lounge, Van Houten Philippines hosted a chocolate tasting affair for chocolate aficionados and several members of the media as hosted by food blogger celebrity Lori Baltazar of Dessert Comes First. Being a self-proclaimed chocoholic, I made sure that I am present for this special chocolate tasting event. 🙂
Ia Adam-Lim of NomNom Club w/ Van Houten
Van Houten Chocolate in Three Dishes
For this chocolate “affair”, we were served three dishes which incorporated Van Houten chocolates as a major element.
The first one that I tasted from the trays of food brought to us by the waiters was a Chicken Mole Negro. I heard chicken and I heard chocolate which are both edible to me but it was the first time I tasted chicken with chocolate. It has a spicy aftertaste which is not too strong. I felt that you need to drink water after, but obvious enough to realize that the spice was at the end of the experience.
I can honestly say that I liked it because I had two more of thereafter.
Guests had tortillas on their tables with chocolate enchiladas waiting for them. It wasn’t that popular on our table because when I left, the plate was still mostly full.
Van Houten Chocolate with Espresso Shot
And finally, for dessert, we were served a chocolate sponge cake called Chocolatini (I hope I got the spelling for that cake correctly). There were actually two variants: a dark cake and a lighter brown cake.
People prefer the lighter one and they say its mocha flavored but for me there is not much of a difference having taste buds which are not that too discerning with cakes.
Generally, I liked the Van Houten dishes being appropriate for the theme. It’s not something I am going to intensely crave for often but it the experience was light and satisfying for my chocolate craving.
There were other dessert items available such as strawberry with mango ice cream and caramel popcorn but I was already overwhelmed with the whole afternoon of chocolate indulgence. 🙂
Cocoaphilia Experience with Van Houten
“Chocolate is undoubtedly one of the world’s favourite foods. Thanks to the pioneering invention of the cocoa press by C.J. Van Houten who changed the course of chocolate making with the creation of the cocoa press, the result is the chocolate bars we know and love today” says Diana Obias, Van Houten Senior Brand Manager. “Cocoaphilia is our label for one’s passion about cocoa and all things chocolate,” she added.
Van Houten Chocolates
Van Houten Chocolate Highlight
The three Van Houten chocolate dishes were just an introduction for the highlight of the event which is a pairing of a Van Houten chocolate with a shot of espresso.
The first pair is a ristretto together with a Van Houten semi-dark chocolate and the second one is a caffe lungo together with Van Houten fruits and nuts chocolate.
To differentiate the two:Ă‚Â a ristretto is a very “short” shot of espresso coffee while Lungo is Italian for ‘long‘, and refers to the coffee beverage made by using an espresso machine to make an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo.
So we had a short shot and a long shot of espresso. A nice play of contrasts. My new found friends from IBC 13 liked the lungo. I actually preferred the ristretto but my preference is mostly based on my liking for semi-dark chocolates.
It was a delight and I hope to have more chocolate tasting events in the future with Van Houten. Check them out at http://www.facebook.com/pages/cocoaphilia-philippines
Van Houten
Contributed by Blogger Apprentice: Ia Adam-Lim (some photos are from Cocoaphilia FB Page while source definition of ristretto and lungo are from Wikipedia)