Theobroma
Cacao, a culinary treasure as ancient as wine, has undergone a remarkable evolution in its utilisation throughout history.
​
This captivating plant, with its complex blend of flavours, is not only aesthetically pleasing but also a delectable and nourishing gift to humanity.
Over the course of 5,000 years, it has been relished in various forms: as a beverage or food, whether raw or fermented, boasting a velvety smoothness or a textured coarseness, and embracing both savoury and sweet profiles, among countless other configurations.
​
However, the Industrial Revolution, in the span of a mere century, transformed cacao into a bitter, over-roasted, and poorly fermented product, stripped of its inherent splendour, reduced to a mass-produced and uninspiring commodity ingredient.
Prepare to indulge in a culinary journey that resurrects the magnificence of cacao, showcased in a meticulously crafted menu of eight courses with beverage pairings.
Each course is thoughtfully curated to embrace the diverse forms of cacao, all within the vibrant tapestry of a summer-inspired menu and including food waste ingredients.
​
As chocolate makers we’ve dreamt of a savoury meal that does justice to cacao’s robust range. With our friend Chef Dennis Pang, the Conspiracy Chocolate team brings you a fusion of flavours that progressively intensify, from lighter cacao expressions to robust and indulgent chocolate notes.
​
Let the symphony of flavours and the consciousness behind every bite captivate your senses and ignite a new appreciation for the potential hidden within both cacao and discarded ingredients.
See you soon!
