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Chocolate

The chefs of Il Casale make a chocolate demonstration at the Salon du Chocolat

In a few days the pastry chef of the restaurant Il Casale, Felix Oeder, and the chef de cuisine, Antonino Alampi, will be at the Salon du Chocolat in Zurich. Both are looking forward to their live demonstration of Felix new creation, a chocolate tart with caramel.

Felix Oeder and Antonino Alampi at Il Casale - credit photo Veronique Gray

Felix Oeder and Antonino Alampi at Il Casale – credit photo Veronique Gray

Last week I drove to Wetzikon in the Zurich Canton, where the restaurant Il Casale is located. After a warm welcome from Italian manager, Maurizio Davini, I met the chefs in the kitchen. Quickly we moved into the lovely side patio, where I was able to discover in Avant-Première the dessert for this week Salon du Chocolat.

Chocolate tart with caramel core - recipe from pastry chef Felix Oeder, Il Casale in - credit photo Véronique Gray

Chocolate tart with caramel core – recipe from pastry chef Felix Oeder, Il Casale in – credit photo Véronique Gray

It was as delicious as beautifully presented. The tart in the middle is made of a biscuit filled with chocolate mousse and caramel. Around it were a few drops of cassis chocolate mousse, earl grey gel and my favourite some crispy earl grey macarons. On top of the tart the chef had delicately put two cassis leaves.

inside of chocolate tart with caramel core - copyright Véronique GRAY

inside of chocolate tart with caramel core – copyright Véronique GRAY

As it was not enough Felix had prepared another dessert for me, something new and already on the restaurant’s menu, called tamarind mango.

This dessert is very fresh, fruity with a mix of coriander, saffron and vegetables.

So after admiring the look of this colourful dessert, I started with a bit of the fruit part, eating it carefully, with between each bite a little of pepperoni, coriander ice cubes, chocolate crumble and saffron ice cream.

Il Casale tamarind mango - credit photo Véronique Gray

Il Casale tamarind mango – credit photo Véronique Gray

The fruits (mango, pineapple and fruit passion) are pureed together and mixed with tamarind paste and a little gelatine.

I had never eaten something so unique and I was not at all disappointed.

If this sounds appealing to you, drop by to see Felix and Antonino at the Salon du Chocolat on Sunday April 6th. The demonstration starts at 2.00 p.m. and lasts one hour.

Il Casale, Leutholdstrasse 5 in Wetzikon

 

 

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