Braised Pork belly
500g pork belly (cut from the middle for a fat and meat balance)
1000 g water
60 g salt
30 g sugar gula malaka
110 g soy sauce
70 g black vinegar
10 g black tea
bring all ingredients to the boil
infuse for 15 min, strain & cool
black garlic puree
100g black garlic
20g black vinegar
2g sea salt
pass black garlic through a drum sieve
mix with remaining ingredients
keep at room temperature for service
Mauricio Montiel, thank you very much!
Handmade, innovative, creative and tasty chocolate!
You will start to understand when you see Mauricio tempering, molding, scraping, polishing, etc. his chocolate, while listening to his favorite rock music, entering a trance just known to few.
In the 2 days hands on workshop our students got an inside on the art of chocolate. From tempering, molding, filling bonbons to designing and creating a chocolate egg sculpture.
Eager to learn / teach as much as possible in such a short time, the workshop ran from morning until evening without a break.
“You might not like me, but that is not what this is about. I am here to teach you and that I will”
And truly he did, facing his own Singaporean challenge and adapting to the high level of humidity.
To show case the possibilities of chocolate and montiels creativity we asked him to come up with a special menu.
kind of melancholic trance in which you become completely absorbed in vivid sensory details, which leads to a dawning awareness of the haunting fragility of life
Consisting of 8 courses using chocolate in balance of sweetness and savory, each course reflected an emotional state –
Following his nature the dishes were innovative, daring, creative and tasty, for example White chocolate, coriander seeds and olive oil dressing or uneasiness – duck confit in cocoa butter and vanilla, mezcal sorbet, macadamia oil powder and crispy hazelnut rice.