Colombia El Peñol

paired with frozen chocolate mousse & cranberry caviar

Using molecular gastronomy techniques, I encapsulated cranberry juice creating “caviar”. The caviar is served on top of a frozen chocolate mouse with a dark chocolate crust. Paired with 2015 Colombia El Peñol for a ssv meeting @ Bainbridge Island. Visually, this is one of my favorite pairings I have created.

 Colombia El Peñol  Colombia El Peñol  Colombia El Peñol