Okanagan College Artisan Chocolate
Okanagan College Artisan Chocolate takes its inspiration from our aspiring student chefs, our vibrant community and of course, the local ingredients of the Okanagan itself.
In summer of 2016, Chef Bernard and I traveled to France to the Cacao Barry Or Noir™ laboratory to create two custom chocolate recipes - Kalamalka Karamel and Okanagan Noir.
With the launch of these recipes in early 2017, Okanagan College became only the second culinary arts school in the world to have its very own chocolate recipes. Watch this space for updates, as the Pasty Arts department explores creative new ways to serve up Okanagan College artisan chocolate to you.
Chef Danny Capadouca
Kalamalka Karamel - is a solid milk chocolate with a high cocoa percentage (45.1%) balanced against the sweet notes of caramel and honey. Our goal was to create a milk chocolate that is full of flavour, easy to use in recipes, and enjoyable all on its own.
Okanagan Noir (69.8%) is a solid dark chocolate with strong cocoa notes that finishes with the acidity of ripe red fruits. We combined a unique blend of single origin chocolate masses to create a truly rich and dark chocolate fitting of its name. Okanagan Noir is easy to use in recipes, pairs well with the fruit and wine grown in our valley and can be enjoyed all on its own. The blend of beans in this chocolate are from Tanzania, Cuba and Mexico.
Where to find it
Okanagan College Artisan Chocolate can currently be purchased in the cafeteria at Okanagan College’s Kelowna campus, 1000 KLO Rd., Kelowna, B.C.
In the news
Okanagan College Artisan Chocolate Launch - January 23, 2017
Have a question? Email Chef Danny Capadouca, Pastry Arts, Okanagan College.
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