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Annual Dinner

Date: 16 November 2005

Location: Pestana Palace Lisbon

Integrated into the “Semana Gastronómica do Cacau” promoted by the Pestana Palace Hotel, the Chef's Aimé Barroyer e Joaquim de Sousa, from the restaurant Valle Flor, prepared a gastronomic adventure composed of different dishes, from the entrée to the dessert, all with a touch of cocoa or chocolate. Selected wines followed this magnificent adventure.

Following this gastronomic week, the Cocoa Club presented in the noble rooms of the Hotel, the exhibition "From Cocoa to Chocolate."

Óbidos International Chocolate Festival 2005

Date: 8 to 13 November 2005

Location: Vila de Óbidos

The Cocoa Club of Portugal promoted an educational space, which showed the ingredients that make up chocolate and the different stages of its manufacture.

Also demonstrated, the proper way to melt chocolate as well as how to make a Fruit Fondue.

To all visited the space, a pamphlet was handed out, giving a brief introduction about the club, some history on chocolate as well as notes on the beneficial properties of the same.

Sponsors:

Organizers of Óbidos International Festival

3rd Session

Date: 21 September 2005

Location: Pestana Palace Lisbon

"Chocolate is a Healthy Food" - The lecture was given by nutritionist  Dra. Cristina Lourenço, who highlighted the nutritional characteristics of chocolate and its virtues.

"What do we buy?" - An explanation on the production of chocolate given by the Club President, Odete Estevão, who also presented a tasting of a number of chocolate brands out on the portuguese market such as Valhrona, Callebaut, Neuhaus, Imperial, Nestlé and Cadbury.

A tasting of two chocolate desserts "La Gourmandise au Chocolat" and "Verrine Chocolat Delice" created by Chef Fabian Nguyen of the Ritz Four Seasons in Lisbon, accompanied by Ramos Pinto Port Wine.

"Cocoa and the Arts"- A presentation by the painter Manuela Weinstein, who exhibited several of her own paintings, from the collection  “Cores Odores Sabores 2005”, depicting the cultivation and production of cocoa.

2nd Dão e Douro in Lisbon

Date: 2 July 2005

Location: Pestana Palace Lisbon

During this event, the Cocoa Club of Portugal took part in the Tasting Competition dedicated to Excellence conducted at the Hotel, with an exhibition dedicated to the theme "From Cocoa to Chocolate", in which was illustrated the changes that cocoa undergoes to become chocolate. Visitors were given the opportunity to taste dark chocolate, milk chocolate and "white chocolate".

2nd Session

Date: 31 May 2005

Location: Pestana Palace Lisbon

"Cocoa- The Fruit" - A lecture on the development of the plant, the fruit and the seed, delivered by Prof. Dra. Helena Almeida, of the Instituto Superior de Agronomia de Lisboa.

"How to savor Chocolate" - The President of the Club, Odete Estevão, taught how to properly savor chocolate, tasting dark chocolate between 85%, 72% and 55%, and even milk chocolate.

Two chocolate desserts were on the menu, accompanied with Moscatel wine.

"Cocktail from India" - Prepared by Chef Luís Ascenção, of Le Meridien Park Atlantic Lisboa.

"Soufflée made from Chocolate of S.Tomé with Hazelnut Praline and Alfarroba Ice Cream" - A creation made by Joaquim de Sousa, Pastry Chef of the Pestana Palace Hotel.

1st Session

Date: 15 March 2005

Location: Pestana Palace Lisbon

A Cocktail held to present the CACAU CLUBE de PORTUGAL

"Brief History about Cocoa" - A lecture given by Professor Dr. Helder Godinho, of the Instituto Superior de Agronomia de Lisboa.

A Tasting of 6 mini chocolate desserts created by Pastry Chef of the Hotel, Joaquim de Sousa, accompanied with Champagne.

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