Welcome to Del Posto: Hot Chocolate
Del Posto's "Like Wine for Chocolate" class started with a steamy cup of cinnamon-scented hot chocolate and cookies.
Chef Rodriguez and his fellow pastry chefs and chocolatiers gave us a look inside the kitchen.
Sous Chef and Chocolatier Roger Rodriguez discusses the basics of chocolate tempering while expertly working a melted pool with two spatulas.
A different kind of landscaping
Students got to create their own chocolate trees: tempered chocolate is ladled into an ice mold and allowed to chill until solid and set.
A fairytale forest
Chef Rodriguez unmolds the finished trees. Each is unique, resembling a three-dimensional Rorschach stain.
An edible sculpture
The chocolate tree is a signature after-dinner treat served at Del Posto.
A generous pour
Some of the wine and spirit highlights of the tasting: “Pineto” Branchetto D’Acqui Marenco 2011, Piemonte and Marco de Bartoli Marsala Superiore Riserva “10 Anni” NV Sicilia.
Eager as you may be to wolf it down, chocolate is best enjoyed when allowed to sit on the tongue and allowed to melt.
The wine enthusiast
Sommelier Josh Eisenhauer expertly selected wines and spirits to pair with Chef Rodriguez's chocolate picks.