Chocolate and Sake Experience

Chocolate and Sake?? really?

Yes it works trust me...
Just like the cheese and sake event as soon as the event went live Perth curiosity had taken flight. Even before the event whispers had already spread about this odd combination. 

I had teamed up with a beautiful lady chocolatier Sue lewis local here in Perth, abit about Sue UK born chef she started with cuisines mostly , then by mistake as she put it she came into the same kitchen with Paul A young ,thinking she was going to cook foods but end up making chocolate and because of that mistake she found a new love with chocolate. Sue is passionate and down to earth gorgeous lady I can't help feel so thankful for an opportunity to work with her with my sake.

Tickets were sold in 9 days once announced. There was even a waiting list for people incase of cancellation. 

I wanted to capture the true nature of Sue lewis , her beautiful store was the perfect setting for the event. With the help of Sue's staff the mood to start the night was set right. 
Welcome sake was given to each of the guest on arrival and snacks and nibbles were placed for easy access . 

We started the night with the origin with chocolate and sake, the crowd were intrigued by the process and fascinated on how they came to be. Most of the crowd were first timers to the sake world which they open their hearts to rice brew.

Process of Sake making  although long winded made sense so customers can connect their understanding to the pairing.

Atagonomatsu - Sparkling Sake -Niizawa Sake Brewery Miyagi
Sake Truffle - 46% Dominican Republic milk chocolate blended with Atagonomatsu sparkling sake.
So with this Sake Sue has created a new creation. She has blended the sparkling sake with her chocolate.  Truffles can tend be heavy normally but this sake truffle is light and when you drink it with the sake the bubbles refreshes the palate and cleans it.


Sawahime Premium Junmai Ginjo 2016 - Sawahime Sake Brewery Tochigi Prefecture.
Strawberry Gum Truffle - Strawberries blended with 62% Peru dark chocolate & finished with strawberry gum and a splash of Premium sake
Why we paired this sake with the Strawberry Gum Truffle, as you can first tell the aroma invites you to that strawberry or fruity presence. Although normally we get bitter notes from dark chocolate but when paired with the sake it because sweeter and leaves a cleansing on the palate. 


Yoshikubo - Awase Yuzu Ippin
Confit Orange Medallion - 67% Dominican Republic dark chocolate topped with confit orange.
When paired with the Confit Orange Medallion. The yuzu aroma is refreshing
which invites the palate of lovely citrus flavour with the chocolate. It creates a tanginess to cut through the bitter notes and with the confit orange the texture which is chewy but deliciously dissolves in the mouth.

Ozeki Nigori Cloudy Sake
75% Venezuela Shard - just straight 75% Venezuela dark chocolate
With the sake the creaminess texture invites the dark chocolate ,which dissolves in the palate .


Hakutsuru Koshu Junmai Sake (served at room temperature)
Saltbush Caramel Truffle - buttery salty caramel enrobed in 70% dark chocolate 
As soon as I tasted this truffle what came to mind to match was my Koshu sake. The age characteristics and depth of flavours in the sake makes the truffle rise to a whole a new level. I even mention to Sue we need a rich chocolate for this sake. The truffle saltbush Carmel by itself, you get the sticky texture caramel rich  chocolate.With the sake the richness is blended and becomes softer in flavour the saltiness from the truffle and the dryness from the sake is a delicious match. 


Highlights were
-Yuzu sake (Ippin Sake Brewery) matched with the confit Orange
-Hakutsuru Koshu Junmai sake matched with the saltbush caramel.

Delicious Match heaven . why don't you try it?

Thank you to the Gorgeous and passionate Sue Lewis I feel so blessed to have been given this opportunity and thank to another wonderful Niamh for making everything go smoothly. 

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