Original Beans Launches Chef's Chocolate Buttons & Mini Bars At Hibiscus



Original Beans, the eco-luxury conservation-led chocolate company founded on the simple idea "what we consume we must replenish" held a deliciously successful launch for its new Chef's Chocolate Buttons and Mini Bar Collection at Claude Bosi's 2 Michelin star restaurant Hibiscus last week.

Claude Bosi served up both his summer vegcentric tart: fresh pea and coconut confit in a chocolate pastry case and his superlative signature chocolate tart with an exquisite molten yet fluffy textured filling - both made with Original Beans Piura Porcelana 75% from Piura River Valley.  

Says Bosi:"The taste of Original Beans chocolate is so distinctive: I like the unusual balance of acidity in its fruitiness which adds incredible intensity to chocolate dishes.  Their commitment to sustainability is impressive too. It's good to know that for every 2 kilo bag of chocolate I use, Original Beans replant 20 trees conserving both communities and nature."

Now home bakers can cook with Original Beans Chef's Chocolate Buttons with both Piura Porcelana 75% as used by Claude Bosi RRP £6.39 per 200g bag and Cru Virunga 70% RRP £5.99 per 200g bag the first directly traded chocolate from E Congo's Virunga National Park as used by Phil Usher, Executive Chef of Caprice Holdings Restaurants including The Ivy, J Sheekey, Scott's, Le Caprice and 34.

Other chefs using Original Beans chocolate include Richard Corrigan, Theo Randall, Stevie Parle, Peter Gordon, Galton Blackiston and Massimo Bottura, whose restaurant Osteria Francescana is number 3 in the World's 50 Best Restaurants. For a complete list of chefs using Original Beans, see attachment.

Original Beans Chef's Chocolate Buttons make memorably good hot chocolate and are great as an indulgent nibble.

Available from Fortnum & Mason, Planet Organic, Natoora and many other stockists.

NEW too is a boxed collection of each of the four Original Beans chocolates, each sourced from rare and original bio-diversity hotspots in which the best cacao trees thrive £4.99.
CRU VIRUNGA: 70%: protecting the last mountain gorillas in Virunga National Park, Eastern D R Congo
Zingy with ripe morello cherry, deeply chocolatey, smoky tobacco
PIURA PORCELANA: 75%: ultra-rare white cacao from the Piura River Valley, Peruvian Andes
Kumquat, lime, apricot and raspberry flavours and exceptional balance of acidity

BENI WILD HARVEST: 66%: hand-picked wild cacao from Beni Savannah, Bolivian Amazon
Sun-dried cranberries, melons, tropical fruit notes, hints of jasmine tea

ESMERALDAS MILK WITH FLEUR DE SEL 42%: world-renowned Arriba cacao, Pacific Rainforests of NW Ecuador

The mini bars will also be available at many independent coffee shops across London

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