ChocoArt Opens at Le Meridien Taipei (Taiwan)
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ChocoArt Opens at Le Meridien Taipei (Taiwan)
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Category: Asia Pacific - Taiwan - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2011-02-17
Explore the pure flavor of the exclusive chocolate
Sampling the world’s finest chocolate is just like tasting a fine wine – the body, texture and aroma are savored by true connoisseurs. Le Méridien Taipei is pleased to announce the opening of the highly-anticipated ChocoArt where guests will find an exclusive location dedicated solely to premium chocolate desserts made from the finest cocoa.
ChocoArt not only offers premium single-origin chocolates from all around the world, each with their own distinctive flavor, but is also the exclusive purveyor of the "Gran Couva" in Taiwan. "Gran Couva" has a cocoa content of 64% and is the only estate–grown chocolate in the world to indicate its vintage. Only 150 pieces of this extremely rare chocolate are produced each year, and the mature yet sophisticated flavor offers an experience unlike any other. ChocoArt is now offering two hand-made chocolates made with Gran Couva: "Gran Couva & Hazelnuts" (NT$110), which contains imported French hazelnut meal, and the classic "Gran Couva" (NT$110). The opening of ChocoArt at Le Méridien Taipei will open the doors to the world of premium chocolate and this magnificent chocolate culture.
In order to experience the full flavor of top-notch chocolate, it must be made only by a skilled chocolatier. The foundation of ChocoArt at Le Méridien Taipei is without a doubt Executive Chef Chiu-Sheng Li and Deputy Executive Chef Chi-Hsien Cheng. Each dessert is a perfect work of art crafted by the tireless efforts of the master and disciple. A rising star in the chocolate world, Deputy Executive Chef Cheng won the Taiwan regional championship at the 2011 World Chocolate Masters and is now set to represent Taiwan at the Asian Cup in March. His award-winning "Raspberry Chocolate with Lychee and Rose" was inspired by Taiwan's homegrown "Lychee" and is not only a visual sensation but also has a filling that will dazzle the senses with fantastic flavors. Chef Cheng’s prized chocolate creation officially went on sale at ChocoArt on January 24, 2011 and is being offered as part of a 4-piece "Le Méridien Classic Hand-made Chocolate Gift Box" along with a selection of premium estate grown chocolate. Each box will be priced at NT$600 and limited to 20 boxes per day.
Diverse Offerings for Liberating the Senses
ChocoArt at Le Méridien Taipei is a dream come true for all chocolate lovers. All of the decadent creations, including but not limited to raw chocolate, cake, bread, hand-made chocolates, macaroons and beverages, use premium chocolate as their raw ingredient. Visitors have the opportunity to customize their experience by choosing a preferred single-origin chocolate and cocoa ratio or select from one of the delicate combinations of ingredients prepared by the chef. The journey into the original flavor of chocolate is an art form all on its own.
The key to the delicious taste of chocolate is the cocoa butter contained in cocoa beans. Because its melting point is close to the human body temperature, chocolate provides a perfect sensual experience and can be eaten for dessert or used even for cosmetic purposes. ChocoArt has partnered with the French international cosmetics brand Sensation Chocolate to offer facial care products made from precious cacao. ChocoArt will not only bring happiness to your taste buds but also offers an exclusive selection of cocoa massage oils, chocolate hand cream, chocolate bath cream and many other products for every inch of your skin.
Embracing Decadence with Gran Couva Estate Grown Chocolate
To provide the finest quality of chocolate possible, ChocoArt has become the exclusive importer of "Gran Couva", the first chocolate in the world to indicate the year of cacao production and source estate, much like the vintage of single-estate wines or olive oils. The production of Gran Couva chocolate commenced in 2000 and is made from cacao grown on a Caribbean island situated between Granada and Venezuela. The Gran Couva beans are harvested from the oldest and finest Trinitario trees and are deep black in color with a rich, smooth roasted cocoa bean fragrance coupled with a mint-like freshness. Due to the very low yields, only a limited quantity is produced every year. ChocoArt is currently offering Gran Couva from 2010. The skillful chocolatiers at ChocoArt have created two unique styles of rare hand-made chocolates including "Gran Couva & Hazelnuts" with imported French hazelnut meal as well as the classic "Gran Couva" to savor the traditional flavor.
Unique Taste of Premium Single-Source Chocolate
The vast majority of chocolate use a mix of cocoa beans from different sources for consistency in flavor and quality. "Grand Cru" chocolate, like wine, refers to raw chocolate produced using high quality beans sourced from a specific cocoa-growing region. Each cocoa-growing region has its own unique and impossible to duplicate natural flavor. "Manjari 64%," for example, is grown on the island of Madagascar in the Indian Ocean. The taste has a hint of berries and a slight cocoa bitterness that lingers on the palate. To achieve the "Raspberry Anise Flavor" (NT$90), the chef's addition of fennel takes the chocolate's fragrance to new heights. "Araguanni 72%" comes from Venezuela and its unique, strong flavor is accompanied by the fragrance of chestnut, grapes, honey and nuts. It is used in the "Bitter Chocolate with Passion Fruit Tart" (NT$180) and balances its strong bitter chocolate taste with the tropical, acidic flavors of passion fruit. “Alpaco 66%" is made from the Arriba Nacional cocoa beans in Ecuador that are produced in very small quantities and evoke hints of jasmine, citrus flower and oak wood. Building on the unique jasmine fragrance, the chef added a combination of Taiwan-grown kumquat jam and green tea to create "Green Tea & Kumquat" (NT$90).
"Guanaja 70%" is grown on the island of Guanaja in Honduras. It has a unique bitterness and fruity fragrance that has earned high praise from lovers of pure bitter chocolate. For this chocolate, the chef has chosen the slightly acidic raspberry and apricot to create "Raspberry Chocolate Rouge" (NT$180) and "Guanaja 70%" (NT$1,300). The combination of ingredients not only offers a more balanced taste but also highlights how it lingers on the tongue. "Jivara Milk Chocolate 40%" is the only milk chocolate among the Grand Cru chocolates. It has a soft texture and is made from premium Frasteros cocoa beans grown in Ecuador, whole-fat milk and malt sugar, giving it a unique caramel fragrance. The chef has concocted the "Lemon & Apricot" (NT$80) chocolate with marzipan filling and verbena tea to bring out the chocolate's unique taste.
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