Chocolate’s reputation as an aphrodisiac was first recorded in the Aztec and Mayan cultures over 1,500 years ago. More recently, chocolate’s complex qualities have been unlocked to discover its high content of the natural mood lifters Phenylethylamine and Serotonin. This might go a little of the way to explain why it holds such a dear place in food lovers’ hearts; that of course and its exquisite taste.
Word on the street is that 2012 will be a big year for chocolate, featuring in both sweet and savoury dishes from soup and game, to cheese and dessert. Although mixing savoury and sweet flavours is nothing new to the culinary world, mixing chocolate and savoury dishes is still a hugely skilled process and one that has become increasingly popular with Sodexo Prestige chefs who are known for exploring the boundaries of their profession.
It is imperative to understand that there is chocolate and then there is chocolate. Sodexo Prestige source their chocolate from niche chocolatier, The Highland Chocolatier, an award-winning specialist in gourmet truffles and spiced pralines who have seen a steady growth in the consumption of chocolate, and more particularly gourmet chocolate. The cocoa used by The Highland Chocolatier is taken from the island of São Tomé in the South Atlantic, which utilises the rich volcanic soil to swell the intensity of the cocoa. The only problem with high quality chocolate is that once you have experienced it, it is very difficult to ‘go back’, which is no more true than having tasted The Highland Chocolatier’s Cocoa Dusted Velvet Truffle!If you enjoyed this post, make sure you subscribe to my RSS feed!