Wednesday, 15 October 2014

Profile 66 - From Bean to Bar

I do love a cheeky last minute invite. Especially when there is chocolate involved. Fabric sent me along to the launch of Valrhona's newly developed chocolate by Regent Street's Café Royal Executive Pastry Chef Andrew Blas. Profile 66 has, you've guessed it, 66% cocoa content. But it's not just about the cocoa content. He has spent a year working on perfecting it, along with the lovely ladies from Valrhona (Eurostarred over especially for the event). These chocolate bars have been tirelessly researched to take you on a taste journey, 'from Bean to Bar' with floral notes, nuttiness, and a hint of spicy citrus, through to a lingering silky cocoa finish. Just like a fine wine, cacao beans have flavours that can be influenced by a multiple of variables and Andy is only too delighted that his chocolate of perfection will now be used in all chocolate patisseries, petits fours and drinks thoughout Hotel Café Royal, especially for National Chocolate Week.

I spent a most enjoyable evening sampling chocolate cocktails, champagne (the best drink to have when eating chocolate), chocolate-infused canapés and sweet treats, whilst admiring displays of products all with Profile 66 chocolate integrated into, as well as the beautifully sculpted chocolate covered (and actually wearable) hats, by milliner Alexandra Harper.

Gold Whisper - Clear Vodka with a cocoa liqueur and white chocolate 'Aero' with gold leaf 
Raspberry coated truffle chocolate pops
I don't know what these were, but they were sumptuous.
Profile 66-infused Macarons
And a glass of Veuve for me.

Hotel Café Royal will be serving three specially designed chocolate cocktails for National Chocolate Week  13-19 October 2014,as well as a cocoa-centric menu to eat in or takeaway.

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