The Little Nell at Aspen Mountainis proud to partner with Valrhona Chocolate for a decadent evening showcasing sweet and savory flavors. They will host the Valrhona Chocolate & Wine Dinner on Friday, August 7, in the gallery at element 47. The four-course feast will be prepared by Chef de Cuisine Matt Padilla and Executive Pastry Chef Curtis Cameron with wines paired by Master Sommelier Carlton McCoy. As the exclusive chocolate supplier for The Little Nell, a representative from Valrhona will speak to the history of the brand and the nuances of each course pairing, which are shared below, and also provide sweet souvenirs for all guests.
Course 1 – Scallops with Stilton Valrhona Opalys 33% white chocolate sauce paired with 2011 Francois
Cazin Romarantin Cour Chevernay, France
Course 2 – Beef with Oaxaca Mole made with Valrhona Abinao 85% dark chocolate paired with 2008
Triton Tinto de Toro, Spain
Course 3 – Hazelnut almond biscuit, White Chocolate Greek Yogurt, Mandarin and Valrhona Illanka 63%
paired with Lustau East India Solera Sherry, Spain
Course 4 – Dark Chocolate Sphere made with Valrhona Araguani 72% and Valrhona Dulcey 32% paired
with 5680 Late Harvest Syrah, Colorado.
Famous with chefs the world over, Valrhona, formerly known as La Chocolaterie de Vivarais, was founded in 1922 by M. Guironnet, a pastry chef from the Rhne Valley. Known in the industry for its high quality raw chocolate, in the 1950s, the name was changed to Valrhona (from valley and Rhne). Since the beginning, the company has been committed to the creation of unique, artisan quality chocolates with complex, balanced, consistent flavors. In 1989, Valrhona introduced its pastry and chocolate school, lEcole du Grand Chocolat. In 2014, it opened its first American outpost in Brooklyn, NY, where Little Nell Pastry Chef Cameron, a member of its prestigious Cercle V Program, will be leading a class this fall.
The Valrhona Chocolate & Wine Dinner is $99++. For reservations, please call 970.920.6330 oremail firstname.lastname@example.org.