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!