“We will be introducing single origin pastries and single origin truffle cakes,” says chef Vikas Kumar, custodian of Breads and Desserts at The Park and executive chef, Flury’s. The chocolate from Nicaragua is known to contain the highest percentage of cacao fat (up to 75 per cent) and prices go anywhere from Rs 3,000 to Rs 5,000 a kilo.Ĭhoc a bloc: (From top) chef Vikas Kumar of Flury’s, chef Mark Smith of New Kenilworth Hotel, Reshmi Bhattacharya of Miette andĪnjali Jindal of Vanilla Bean with their creations Flury’s will source its chocolate blocks (for single origin chocolates) from Ecuador, Ghana and Nicaragua. Soon you’ll be able to buy single origin chocolates off the rack from all the nine Flury’s outlets in Calcutta. These chocolates are prized for their strongly defined, distinctive flavours and cost four times as much as blended chocolates. For example, chocolates sourced from Ghana are earthy and fruity while those sourced from Costa Rica have a slightly woody flavour. Single origin: Like wine, the taste of a single origin chocolate is defined by the region from where the cocoa beans are picked. And if the chocolate craving still refuses to go away then try a main course dish like a chicken steak doused with aromatic chocolate sauce. It’s also time to head for Calcutta’s first skybar - an open air rooftop bar - to down chocolate shots with alacrity. Think on the lines of single origin chocolates and pastries, truffles in exotic flavours like tequila and wasabi and sumptuous chocolate drinks laced with alcohol.
Just wait till you savour the new-fangled chocolate goodies that the city’s hottest chocolatiers are busy drumming up.
Struck by the chocolate fudge and chocolate boat syndrome? You ain’t seen nothing yet.
Calcutta's Chocolatiers Are Serving Up Off-beat And High-end Creations Says, Nandini GuhaĬhef Subasis Bandopadhyay of Chrome with his chocolate shots
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