WHILE bouquets of red roses are best left for February, chocolates seem to be more of an everyday affair. Pieces, packs and boxes of this sweet treat are passed on from one loved one to another.
And as most people share and express love with chocolates, the opposite is just as true for Movenpick hotels around the world—they share their chocolates to the world with love.
The Swiss take so much pride in how they make their chocolates. Mövenpick’s chocolates are made with the same pride and tradition, produced in Switzerland using 100 percent cocoa butter. So in celebration of Swiss cuisine and chocolates, Movenpick Hotel Mactan Island Cebu introduces “Chocolate on the Salty Side,” a culinary treat showcasing seven savory dishes done with a touch of the finest Swiss chocolate.
During its launch Wednesday night at The Sails restaurant, a select few—members of the press and bloggers—were invited to partake of the special meal prepared by Movenpick.
First off, diners were treated to a refreshing take on a seafood appetizer: Beetroot Salmon. As known to many, salmon seldom disappoints. And with this dish, the freshness of the fish is highlighted—tender, plump and juicy. Enjoyed with a forkful of root vegetables, slightly sprinkled with 72 percent dark chocolate—one is given a taste of the best of land and sea fused together.
Next, the Tomato Tarte Tartin is a tangy treat that highlights the marriage of tomatoes and goat cheese. This savory pastry features Movenpick’s white lemon chocolate, prepared with pine nuts and coffee beans, simultaneously filling the diner while readying him for the next dish.
Sea Bass and Green Tea was up next. The fillet was delicately done, and enriched with a light foam of green tea. Almonds, nuts and Movenpick’s maple walnut chocolate round up this hearty plate.
The next three recipes will surely please meat lovers. The Lamb Shank and Pesto was roasted perfectly, and refined with pistachio and hazelnut chocolate pesto; the Duck Breast and Potato Pie was another hit—tender, succulent, and served with white chocolate, lime and pepper; the Minute Beef Goulash, served in all its classic comfort food glory, was prepared with dark chocolate.
For dessert, diners were served Chocolate Pavés au Chocolat—little bite-sized treats of milk chocolate, crispy cocoa bean fragments, sizzling pecan nuts with a slightly bitter matcha powder, all this, with a hint of green tea and paired with an espresso.
One shouldn’t be iffy about the idea of having chocolate for dinner. This culinary campaign is not about pushing a sweet-tooth’s tolerance to peak levels (the dishes are not smothered in chocolate and the sweetness is extremely light) but is rather about showcasing how chocolate—Swiss Chocolate to be exact—is an art form in itself, capable of turning dishes from being a product of the mind, to a recipe for the heart. After all, who doesn’t love chocolate?
“Chocolate on the Salty Side” runs from Oct. 10 to Nov. 20.