Happiness. Simple as a glass of chocolate or tortuous as the heart. Bitter. Sweet. Alive.
Joanne Harris, Chocolat
Welcome Edmonton Corporate Challenge participants. We are so happy you are joining us to create two beautifully simple dishes with the main star - chocolate.
Download all the information you’ll need for the class including the pre-class prep list (prep is expected to be completed before class so we can focus on cooking beautiful flavours). It is ideal that you print the recipes out.
If you would like to partake, don’t forget to pick up a bottle of wine we’ve paired for the event.
CLICK HERE FOR ZOOM LINK Meeting ID: 882 7583 1676. Passcode: 273289
See you at 5:30pm!
“[We] could do with a bit more excess. From now on [we’re] going to be immoderate and volatile. [We] shall enjoy loud music and lurid poetry. [We] shall be rampant.” J. Harris
Flourless Chocolate Cake
Chicken Taco with Chocolate Mole
Wine Pairing
Bernedette Bagshaw from Pacific Wine and Spirits has 15 years in the wine and spirits Industry. WSET 3 and Whisky Brand Ambassador. She has provided a wine pairing for you to enjoy with your meal.
“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical. She has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it,” says Bagshaw.
Wine Selection:
Greywacke Sauvignon Blanc - Savoury Pairing
A delicious combination of ripe summer fruits and delicate floral perfume – citrus blossom and elderflower entwined with nectarines and white peaches, mandarin and cantaloupe with a twist of lemon. Intensely flavoured, succulent and crisp with a delicate herbal infusion – quintessential Marlborough.
Taylor Fladgate 10 yr Tawny - Sweet Pairing
An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.
Sangriaaaaahhhh
You’ve got some amazing wine paired for the class, but If you want to kick off the class with a cocktail, you can make a Sangria.
Ingredients
1 bottle of affordable Garnacha (also called Grenache) or Pinot Noir or other fruity low-tannin red wine, chilled
1 large orange
1 cup thinly sliced seasonal fruit (I like Granny Smith apple or pear, strawberries, peaches or nectarines, pineapple or a combination)
1 small lemon, sliced into thin rounds
½ cup brandy
1 to 2 tablespoons maple syrup*, to taste
Ice, for serving
Instructions
Slice orange and squeeze the juice of one-half of the orange into a pitcher. Thinly slice the remaining orange half and place the slices into the pitcher.
Add the prepared seasonal fruit and lemon. Add the brandy and 1 tablespoon of the maple syrup. Pour the wine into the pitcher and stir to combine. Taste, and add another tablespoon of maple syrup if it’s not sweet enough for your liking.
You can serve this Sangria immediately, or let it marinate for 2 to 8 hours for more fruity flavour. Serve in wine glasses with a few ice cubes to keep it chilled. Enjoy!
Strawberry Lemonade Mocktail
Ingredients
1 cup of ginger ale
1 cup of fresh lemonade
3 strawberries (finely chopped)
1 strawberry (thinly sliced, for garnish)
½ cup ice cubes
Instructions
Put lemonade, ginger ale, finely chopped strawberry, and ice cubes in a cocktail shaker and shake everything well for at least five to seven minutes. You can also blend if you like.
Pour the mix into a cocktail glass, garnish with strawberry slices, and serve immediately.