This July 26-27: A 4-hands Auro Chocolate dinner by chefs Rhea Rizzo and Andrea Spagoni at Solaire

Kicking off with cocktails from the ever-reliable Finestra bar, chefs Spagoni and Rizzo have designed tasty canapés to give guests a peek of what’s to come. From the resident chef, pork loin slow-cooked in cocoa butter, an umami spoonful of tomato mousse, and tuna tartare topped with radish, orange zest, and dark chocolate. Meanwhile, Rizzo has whipped up savoury pan de coco with fried shrimp, desiccated coconut, and Auro roasted cashews white chocolate; burrata with white chocolate matcha, balsamic pearls, extra virgin olive oil, basil, and sea salt; a puff pastry with smoked bacon, roasted cashews, guava, and cacao powder; and finally, a chocolate and saffron tart cup filled with mangoes, chicken, cream cheese frosting, and cilantro.

Spagoni takes the lead with the first course of the evening: a vegetarian symphony of carrot, yoghurt, and Auro 32 per cent white chocolate cashew spread. The Riesling from California is equally refreshing, with an approachable sweetness and slight acidity to cut through the carrot.

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Next, Rizzo presents an inventive Hamachi crudo dressed in cocoa pulp ponzu, served with beurre blanc and wakame oil. The artful plate also features pockets of yuzu curd and jelly, chocolate salsa matcha (with Auro 50 per cent single-origin Luna dark milk chocolate), and brown butter, transforming the dish with every bite. Similarly, the Aligote selected by Blais travels between the foreground and background as the dish takes on new flavours. Produced by the hallowed Domaine de Villaine-DRC, the bottle holds a fascinating story of its own.

Drawing from his Italian heritage, Spagoni’s three-meat ravioli follows a traditional Piemonte recipe he learned from his grandmother. Encased within the silky pasta is a pillowy medley of slow-cooked beef, pork, and chicken, while its flavoursome juices are reduced into a delicious jus. Topped with Auro cacao nibs, the dish is given a dose of crunch as well as some fruitiness. To highlight this acidity and complement the deep savoury notes of the meat, Blais has selected a fruity Nebbiolo from the same Italian region.

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For Rizzo’s next dish, succulent Hokkaido scallops are covered in a rich Nantua sauce made with prawn heads, prawn shells, and Auro 70 per cent single-origin Paquibato per cent dark chocolate. Complete with corn puree, cara cara oranges, sorrel, sea salt, and extra virgin olive oil, the scallop course paired beautifully with the light Pinot Noir, which lifts the deep, complex flavours.

Smoked in cacao husks, Spagoni’s Pacific cod was served with king oyster mushrooms and fennel, as well as a Sambuca sauce. Bold with notes of black fruit, the smooth and sophisticated Saint-Émillon Grand Cru stood up to Spagoni’s vibrant sauces while emphasising the cod’s delicate texture.

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Finally, the savoury courses come to a close with Rizzo’s Wagyu beef cheeks braised in Massaman curry, served with blue pea coconut rice and nam jim pickles. To concentrate the flavours in the Massaman curry, Rizzo cooks down the coconut milk until the liquid splits, then toasts the coconut proteins, herbs, and spices in the coconut oil. Auro 70 per cent single-origin Saloy dark chocolate is also added to the curry, lending luxurious body and decadent character. For this, Blais selected a bottle of wine that carries significant meaning for Rizzo: the “Saldo” Zinfandel from Napa Valley, from which Mrs. Saldo’s gets its name.

To conclude the chocolate dinner, chef Haslett has designed a dessert inspired by his trip to Auro Chocolate’s plantations in Davao. Toothsome coconut rice envelops a well of fresh mango purée, concealed by a chocolate disk made with Auro 95 per cent Davao cacao. The treat is then topped with caramel, puffed black rice, pomelo, freshly-crushed cacao beans, and dehydrated cacao powder. Rather than pick a wine for the finale, Blais pairs the course with a pineapple rum from Plantation Distillery, marrying the pineapple with mango, and smokey liquor with intense chocolate.

The 4-hands Auro Chocolate dinner by chefs Rhea Rizzo and Andrea Spagoni will take place at Finestra Italian Steakhouse, Solaire Resort on July 26 and 27, 2023. Reservations are opening very soon—stay tuned for updates, including more exciting dining events that celebrate luxurious Auro Chocolate this July.

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