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Chef Specials tasting | Restaurant MOER

Chocolate, Cocoa origins, Chocolatemakers, Bean-to-bar, Chef Specials, Chocolatier

Chocolatemakers

June 1st, 2017

Amsterdam has gained a green restaurant: Restaurant MOER (part of Conscious Hotels) on the Overtoom in Amsterdam. At MOER they cook exclusively with pure, organic products. Staying with the basics is important. And of course we completely agree with that!

Dirk Mooren (Head Chef) and Dylan Vos (Pastry Chef) proudly show and taste what they do with Chocolatemakers chocolate.

CHOCOLATE SHOULD BE A SURPRISE

Since its opening on 14 February, restaurant MOER has already renewed its menu 8 times. We want to renew, be innovative, says Pastry Chef Dylan. Also with our chocolate dishes.

Organic and accessible
At MOER, we use only organic products. Staying with the basics is important. Sometimes this requires patience. Because these products grow naturally, it takes a little longer before we can order them unlike products that are grown on a large scale. Fortunately, we also have our own garden where we grow as many herbs and vegetables as possible ourselves.

Restaurant MOER certainly does not want to be a niche restaurant. We want to be accessible, everyone should be able to walk in, but we do not compromise on taste. Taste is the most important thing. And yes, organic products just taste better.

Chocolatemakers in 3 words: tough, Amsterdam, accessible'.

Chocolates with a rich taste
The reason they love working with Chocolatemakers chocolate at MOER is because it uses cocoa varieties that give a beautiful, rich flavor. The pastry chef pays particular attention to the smell of the chocolate and how it melts in the hand. To Chocolatemakers chocolate, he did not have to get used to it for long: "it melts very well. As a result, you can temper easily and you get a chocolate with a beautiful shine. With these properties, the chocolate is a perfect base for the dishes, the pastry chef then takes care of further flavor refinement.

Time to taste
Enough talk. We are going to taste 3 dishes centered around Chocolatemakers chocolate. We can't wait!

Instance 1
Mousse of roasted white chocolate from the Dominican Republic, yogurt, meringue, structures of champagne rhubarb and ice cream of lemon thyme

You can taste that the white chocolate was used in two ways, in a mousse and fudge. Dylan points out that the white chocolate is toasted in the oven for a bit more, then turned into a nice fudge. This gives it a totally different flavor. The slight acidity of the rhubarb and the yogurt give the dish a fresh sour kick. Our verdict: Delicious combination!


Court of First Instance 2
Mousse ring from Peruvian Chulucanas 75%, chocolate sponge cake, peanut caramel sauce, peanut butter tatin, vanilla foam, meringue and peanut ice cream

This dish is reminiscent of a modern version of, ahem ... Snickers. Because of the different textures and flavors, all sorts of things happen in your mouth. The 75% dark chocolate gives a rich flavor explosion, with a little red fruit "acidity" at the end. Beats the Snickers 😉

 


Court 3
Bonbon of our Awajun 80% with a filling of a ganache of Peruvian Chulucanas and piment d'espelette (which is a pepper from espelette in the French Basque Country)

The outer layer of the bonbon is very subtle and the chocolate shines beautifully. You immediately feel like sinking your teeth into it! Through the thin layer of chocolate, you soon get to the rich filling, after which a small tingling sensation is left on your tongue due to the peppercorn it contains. We will enjoy that for a while.

 

We talk a little more about chocolate, but it's time to leave because the first guests are arriving. We are happy with the cooperation with Restaurant MOER and wish Dylan, Dirk, Cas and the whole team the best of luck on their way to the top!

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