Chocolate – Food of the gods

Fairmont Zimbali Resort is delving into the sacred art of chocolate making.

Pairing themselves with the world renowned Belgian chocolate, Callebaut, Fairmont’s talented chefs have devised their very own chocolate menu and are hand-crafting exquisite signature chocolates.

Made with the best, sustainable cocoa beans of West Africa, Callebaut is not found in the retail market but is used by chefs all over the world.

The Courier was invited to sample the menu at an intimate chef’s table evening last week.

The savoury dishes used chocolate with surprising subtlety and skill, enhancing the flavours of the dish without overpowering the other ingredients. Two of the standout dishes included the ‘Avocado and chocolate paint, sushi rice, tempura spinach and ponzu’ and the ‘clay oven camembert trussed with dark chocolate and honeycomb’.

The evening ended on a high note with a tasting of executive chef Martin Visser’s signature chocolates.