The liquid-chocolate tasting station from Occasions Caterers.
Photo: Courtesy of Occasions Caterers
Occasions Caterers debuted its new liquid-chocolate tasting concept at the Opera Ball on June 1, creating a buzz among the society-type attendees. Modeled after a wine or sake tasting, the chocolaty version allowed guests to sip three varietals—50-percent cacao, 60-percent cacao, and 70-percent cacao—while discussing the different notes in each (e.g., red fruit flavors or hints of coffee).
Occasions owner Eric Michael says that other variations can also be worked into the station, such as an around-the-world tasting with chocolates from Mexico, Tanzania, Venezuela, and Santo Domingo. For a recent in-house tasting, the catering company created eight flavors, including Cacao Barry Lactee Caramel (a milk chocolate with strong caramel notes) and the 64-percent Valrhona Manjari (a blend of Criollo and Trinitario beans from Madagascar). "The chocolate is really best served at around 120 degrees—warm, but not hot," Michael says. "You can really taste the nuances in flavor in the various types."The tasting wares are flexible; sipping items range from white ceramic spoons to mini sake shot glasses, and the chocolate can be served alongside fresh fruits, house-made marshmallows, sorbets, or Champagne granita to cleanse the palate. "The tasting station works very well at late-night dessert buffets, [or] for a dressy cocktail party as the dessert component," Michael said. "It's really a great alternative to the chocolate fountain. It's much more sophisticated, clean, and sanitary."
Occasions owner Eric Michael says that other variations can also be worked into the station, such as an around-the-world tasting with chocolates from Mexico, Tanzania, Venezuela, and Santo Domingo. For a recent in-house tasting, the catering company created eight flavors, including Cacao Barry Lactee Caramel (a milk chocolate with strong caramel notes) and the 64-percent Valrhona Manjari (a blend of Criollo and Trinitario beans from Madagascar). "The chocolate is really best served at around 120 degrees—warm, but not hot," Michael says. "You can really taste the nuances in flavor in the various types."The tasting wares are flexible; sipping items range from white ceramic spoons to mini sake shot glasses, and the chocolate can be served alongside fresh fruits, house-made marshmallows, sorbets, or Champagne granita to cleanse the palate. "The tasting station works very well at late-night dessert buffets, [or] for a dressy cocktail party as the dessert component," Michael said. "It's really a great alternative to the chocolate fountain. It's much more sophisticated, clean, and sanitary."
