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Cocorico, Valrhona chefs team up for ‘Burgundy & Bonbons’ tasting

The event will feature chocolates, wines, and hor d'oeuvres.

An event at the Omni Boston Hotel at the Seaport. Photo courtesy of Cocorico.

Cocorico‘s Head Pastry Chef Mai Nguyen will be teaming up with Valrhona Executive Pastry Chef Guillaume Roesz for an evening of handcrafted bonbons, paired with a selection of wines from the Burgundy region, as well as passed hors d’oeuvres from Coquette.

The event will be held at the Cocorico bar, in the lobby of the Omni Boston Hotel at the Seaport, on August 25.

Nguyen said that it has always been a dream of hers to work with Valrhona and that Cocorico and Coquette exclusively uses Valrhona chocolate in the creation of their pastries and desserts.

“We want to let the public know that we’re here, a new French boulangerie. We use quality, premium ingredients, and Valrhona is the best! It’s pretty exciting to do this event with them,” Nguyen said.

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Bonbon flavors will include the Mara Colada, with Passion Inspiration chocolate shell and coconut and dark rum ganache, as well as the Raspberry Malinko, with Raspberry Inspiration chocolate shell, Bahibe milk chocolate, and raspberry ganache. Some of the wines being served are Goisot Aligote and Les Belles Roches Bourgogne Blanc. The hors d’oeuvres menu will feature items such as lobster salad, gougères, and duck chichons. The evening will conclude with a serving of Valrhona chocolate sorbet.

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