Making cacao paste, trying tempering of chocolate, sampling a variety of artisan chocolates and enjoying dinner courses made with parts of cacao just sounds too tempting to resist. And so no hesitation in signing up for Mr.Bucket’s Bean to Table Experience to experience all of the above.
It is a feast for the senses where we get to know how cacao becomes the chocolate we love, what are the products of cacao (cacao wine, anyone?), seldom heard Southeast Asian premium cacaos, get our hands on trying sone of processes of making chocolate and simply savouring some good food and chocolates.
The food here is surprisingly delicious, with that unique twist from the use of cacao products (husk, nibs, paste, wine, butter). And the chocolates here each has unique taste profile, depending on the type of single-origin cacao used.
The host of the night is so friendly, helpful and knowledgeable, making this a fun night.
Pepper Chocolate here is made from single-origin cacao, with the best pepper holding Protected Status: Kampot Pepper. The taste is surprisingly balanced, with notes of fruits, cacao and earthy smooth spiciness. Interesting and addictive in taste. No wonder this is an award winner.
Refreshing lemony drink made from cacao husk. Actually the lemony taste is from the husk.
Making cacao paste by crushing the fermented beans, followed by grinding the nibs with the stone pestle until it turns into paste.
Cacao Somen with Tomato Broth, Marinated Tomatoes, Pickled Shimeji has Cacao husk added for a unique tangy sauce, combined with fruity tangy taste of tomato, for a result that is so balanced in tangy flavours. I love the refreshing taste and smooth texture of the somen. Tastes healthy and packs with so many flavours at the same time. The crunchy green peas also adds a good texture contrast. I'm so impressed by this first dish already.
Seared Salmon with Goma Crunch blows me away by how good a salmon can taste, considering I'm no fan of salmon. Smooth and fresh meat juxtaposes so perfectly with the crispy skin. The vegetal sweetness of Caramelised Fennel accentuates the creaminess of the fish meat. I love the extra smoothness and creaminess from the Calamansi Butter Sauce. Glazed Baby Potatoes are such hearty treats to go with the fish.
Roasted Chicken is so succulent with light savoury meaty sweetness, completed with crispy skin. The meat is very flavourful and tastes rich and unique when paired with buttery, thick, slightly bitter cacao paste. Surprisingly, it works. The magic happens when paired with the Charred Corn and Pomegranate Seeds; the refreshing floral juices cut through the richness to yield an awesome complex taste that balances the meatiness of the dish. I never expect a chicken dish to be so good.
Roasted Oyster Mushroom, Mashed Potatoes and Caramelised Onion speaks of earthy goodness and showcases a good variation of textures. The cacao wine adds a hint of complexity to the taste.
The Chocolate Cake, layered with cake sponges, whipped cream and dusted with cacao powder, tastes amazingly light, full of balanced chocolatey goodness and different textures. I'm wowed by how balanced the taste of this chocolate dessert is.
Thoughts: Cacao Good Times!
13 Dempsey Hill
