AlwaysPartying: Scharffen Berger Chocolate Luncheon

Michelle Kiefer — July 28, 2009

from left: Chef Jacques Pépin; Sharffen Berger Chocolates; John Scharffenberger

Julia Child once called Scharffen Berger, “America’s finest dark chocolate,” recalled John Sharffenberger during yesterday’s Scharffen Berger Chocolate Luncheon at the French Culinary Institute in SoHo, an event honoring the soon-to-be-released film, Julie & Julia (Aug. 7).

Guests were treated to a clip of the title character, Julie Powell (Amy Adams) being inspired by Scharffen Berger chocolate, a chocolate-tasting led by John Scharffenberger, cooking demos by Chef Jacques Pépin, and a three-course lunch consisting of chocolate-inspired dishes. The tasting involved three dark chocolate varieties (82%, 70%, 60% cacao) and one milk chocolate . Unlike single-origin chocolates, Sharffen Berger sources cacao blends from multiple origins that change each year depending on which beans are deemed “extraordinary” at the time. Mr. Sharffenberger described this blend as a “symphony” in contrast to the “beauty of a flute solo.” It’s an approach that corresponds with his description of “flavor as a time lapse.”

Lunch was prepared by Chef Jacques Pépin with help from FCI students. The appetizer, Pâté de Faux Gràs a Ma Façon, featured a buttery crostini spread with rich, savory chicken foie gras, sprinkled with cacao nibs and chopped pistachio. The entrée was a perfectly tender Tri Tip Roast with Cacao Nib Rub. Some audience members were the lucky beneficiares of one of Chef Pépin’s cooking demonstrations: crepes with grated chocolate. The grand finale was a dessert trio: Warm Chocolate Cake with Apricot-Cognac Sauce, Chocolate Raspberry Gratin, and Chocolate Rochers with Hazelnut and Cornflakes. Each dish emphasized the simplicity of its ingredients.

Sharing one of his favorite quotes, Pépin asked, “What is patriotism but the tastes of the dishes you had as a child?” This link between food and memory was present throughout the afternoon as he shared memories of his family as they related to the chocolate dishes he prepared, as well as his favorite anecdotes of Julia Child, the woman who made French cooking accessible to the masses.

 

Pâté de Faux Gras a Ma Façon

 

Tri Tip Roast with Cacao Nib Rub

 

Warm Chocolate Cake w/Apricot-Cognac Sauce; Chocolate Rasperry Gratin; Chocolate Rochers w/Hazelnut & Cornflakes