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Events

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A Winter Evening of Chocolate at Koko Black, Claremont

After a busy few weeks moving house, Renay surprised me with tickets to Koko Black’s annual dessert degustation evening, which promised us a “journey of discovery” with four deconstructed desserts, each based on a popular Koko Black truffle. This event sold out quickly – as were the other events held around the country – and tonight there was about 40 guests. Each course was introduced throughout the evening by Executive Chocolatier Grant Inches and Head Pastry Chef Adam Tippins, who were very approachable and genuinely interested in our feedback. The first course was based on the Aurelia Champagne Truffle, which is a white chocolate ganache infused with Marc de Champagne, a liqueur made from the skins of champagne grapes. The dessert started the evening on a very boozy note and featured a white Cream de Cacao and Marc de Champagne granita spritzed with sparkling white wine and served with a…