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An Exclusive Guided Chocolate Tasting
Join us on Saturday 22 February from 3pm to 5pm as we present an immersive degustation menu.
An Exclusive Guided Chocolate TastingJoin us on Saturday 22 February from 3pm to 5pm as we present an immersive degustation menu.
An Exclusive Guided Chocolate TastingJoin us on Saturday 22 February from 3pm to 5pm as we present an immersive degustation menu.
An Exclusive Guided Chocolate TastingJoin us on Saturday 22 February from 3pm to 5pm as we present an immersive degustation menu.
An Exclusive Guided Chocolate TastingJoin us on Saturday 22 February from 3pm to 5pm as we present an immersive degustation menu.
An Exclusive Guided Chocolate TastingJoin us on Saturday 22 February from 3pm to 5pm as we present an immersive degustation menu.
An Exclusive Guided Chocolate Tasting Experience
Saturday 22nd February
Saturday 22nd February
Join us on Saturday 22 February from 3pm to 5pm as we present an immersive degustation menu, conceived by Chocolate Consultant, Cat Black and MasterChef finalists, Geoff Warburton and Alex Talbot.
A Journey of Chocolate Excellence
Following a bespoke chocolate-based cocktail and delicate canapés upon arrival, Cat will provide a brief introduction. Alex and Geoff will then unveil a spectacular six-course menu, taking you on an indulgent journey of chocolate excellence. Incorporating complementary notes of limoncello, blackberry, hazelnut, raspberry, and yuzu, this tasting masterclass showcases the true versatility of this magnificent ingredient.
About Geoff Warburton
Geoff Warburton is a love psychologist and passionate home cook who became a finalist on MasterChef 2019 with his refined take on Italian flavours. Geoff has an extraordinary passion for nuts and leaves and their varied uses in cooking. Owning a walnut orchard in Puglia has only fuelled this obsession; he believes the true potential of nuts in British cooking has yet to be fully realised, and he aims to be at the forefront of that culinary enlightenment.
His Creations
Zuppa Inglese
A refined take on the classic Italian trifle. Rich chocolate encases a lemon-drizzled sponge, topped with candied orange peel, limoncello-infused custard, and a smooth chocolate custard.(Showcasing Dormouse 72% dark chocolate from Lachuá, Guatemala)Blackberry and Grappa Choc Ice
Ice cream is made with whole blackberries and infused with grappa, covered in dark chocolate.
(uses Pump Street Bachelor’s Hall Estate 75% dark chocolate, Jamaica)Milk Hazelnut Gianduja
A delicate chocolate case filled with a luxurious Frangelico truffle and topped with perfectly toasted hazelnuts.(Showcasing Duffy’s Ocumare 55% milk chocolate from Venezuela)About Alex Talbot
Alex Talbot is a private chef and co-owner of SALT Kitchen, a fine dining enterprise operating across the UK. She recently took part in the 2019 series of MasterChef UK to test her skills against the country’s finest amateur cooks, placing an impressive sixth. Her lifelong passion for cooking and exposure to a huge variety of complex flavour profiles and cuisines have deeply influenced her modern style.
Her Creations
Chocolate and Raspberry Torte
Chocolate crumb base, topped with a smooth dark chocolate ganache with raspberry.
(uses Chocolate Tree 70% dark chocolate, Chililique, Peru)White Chocolate and Yuzu Dome
A crisp white chocolate shell encasing a delicate white chocolate and coconut mousse with a vibrant yuzu gel, all resting on a light Joconde sponge. (Showcasing Pump Street 44% white chocolate from Hacienda Limon, Ecuador)Dark Chocolate and Drunken Prune Brownies
Plump prunes soaked in Somerset Pomona, elegantly encased within a rich, dark chocolate brownie.(Showcasing Chocolarder 72% Ashaninka dark chocolate from the Ene River Valley, Peru)About Cat Black
Cat Black is a distinguished food writer and chocolate consultant. She authored The Great British Bake Off: Bake it Better, Chocolate, and co-wrote Sex & Drugs & Sausage Rolls – the acclaimed autobiography and recipe book of Michelin-starred chef Graham Garrett. She also serves as a Grand Jury member for The International Chocolate Awards and is a respected tutor at The International Institute of Chocolate and Cacao Tasting.
Cat has written for a variety of publications, including among others The Spectator’s Scoff, Chef Magazine, Ganache, Caterer & Hotelkeeper, FOUR – The World’s Best Food Magazine and 1001 Restaurants You Must Experience Before You Die (Octopus 2014), the website www.chocolatecouverture.com, and the home baking column in Cakes & Sugarcraft Magazine under the name Cookie Bellair.
Cat has an all-consuming passion for all that is finest in the world of chocolate and for introducing people to the complexity of this divine food. Acting as a chocolate consultant has allowed Cat to work with many top chefs, collaborating in the development of interesting chocolate dishes for their menus.
