I was super excited (and felt privileged) to have the opportunity to spend some time with
Chef Marike van Beurden - the pastry chef at Caprice - inside the kitchen of
Four Seasons Hong Kong a few weeks back on a Saturday morning to learn about chocolates. We were given a crash course on chocolate making, then some tastings of different kinds of chocolates, and at the end, created a dessert using chocolates under the guidance of Chef Marike.
That morning we had a chance to taste and compare different kinds of chocolates produced by
Cacao Barry, a 170-year-old French premium chocolatier. They source cocoa beans from well-selected farms around the world, and supplies its products to many top restaurants, including Caprice. Many of Chef Marike's fancy dessert creations which were on Caprice's menu were now made with Cacao Barry products.
