Global Travel Media » Blog Archive This Resort Takes Your Chocolate Addiction to the Next Level | Global Travel Media

Home » Resort News » Currently Reading:

[sam id="86" codes="true"]

This Resort Takes Your Chocolate Addiction to the Next Level

August 28, 2019 Resort News No Comments

Vakkaru Maldives will be opening its shores to Alistair Birt, Head Pastry Chef of Harrods London this 22 – 25 October 2019 for an extraordinary experience with chocolate. Guests on island will be in for a treat as they embark on a journey to discover this ancient food of the gods with Alistair through a series of experiences curated exclusively for Vakkaru Maldives.

From “Bean-To-Bar Chocolate Masterclasses” and “Cacao Cocktails” overlooking the Maldivian sunset, to a “Chocolate Degustation” and an afternoon in the sun with Alistair’s “Chocolate Ice Cream Pop-up Parlour”, Vakkaru Maldives will transform into an immersive chocolate playground for guests of all ages. As an Ambassador for Cacao Barry® — a gourmet brand of the Barry
Callebaut group — world renowned chocolate producer for professionals since 1842, Alistair
will be using Cacao Barry® chocolates and the recently discovered ruby chocolate by Barry
Callebaut — the first new type of chocolate in 80 years, for this exclusive island experience.
Alistair’s rise in the culinary world began in 2010 when he won the Royal Academy of Culinary
Arts’ Annual Awards of Excellence. During his time with renowned British chocolatier,
“William Curley”, Alistair rose through the ranks to become Head Chocolatier and went on to
represent the UK at the 2015 World Chocolate Masters Final. In 2015, Alistair was Awarded the
coveted Acorn Award — a 30 under 30 award for individuals making waves in the hospitality

Alistair joined Harrods – the world-famous department store in Knightsbridge, London in 2016
as Head Pastry Chef. He oversees a large talented pastry team and multiple award-winning
outlets. He is heavily involved in the continued roll out of Harrods’ new food strategy and the
historic food halls redevelopment programme where he completely redeveloped over 200 lines
of bakery and patisserie items. Now successfully training and coaching his own team into
competitions, Alistair is developing the next generation of young chocolatiers and Pastry Chefs.
Very recently, one of his protégés at Harrods, Benjamin Dufour, won the 2019 UK & Ireland
Junior Chocolate Masters competition under his coaching.

22 October 2019

Alistair Birt’s Bean-To-Bar Chocolate Masterclass at Vakkaru Reserve Hosted in an intimate setting at Vakkaru Reserve, the resort’s wine cellar surrounded by rare and vintage wine, this very exclusive masterclass by Alistair will take guests on a journey through the origins of chocolate from around the world, from the preparation of the beans in the cocoa plantations to the roasting of cacao beans. Guests will also learn about conching — a process where cacao butter is mixed under heat into a fine chocolate liquor, and tempering, a crucial step to achieve the perfect gloss and shininess of chocolate.

Throughout the masterclass, guests will also learn more about Cacao Barry®’s commitment to
“Thriving Nature” — a sustainability program addressing the challenges facing the cocoa industry where the brand is on a mission to become carbon neutral by 2025 by creating enough
of an impact to offset its carbon footprint. Cacao Barry®’s goal is also to become forest neutral
by that time by eradicating deforestation in the supply chain and participating in reforestation
efforts in cocoa-producing areas.

Through its core range, “Purete”, is how Cacao Barry® is best expressing this commitment where
100% sustainable and traceable cocoa is sourced. For every kilo of Pureté sold, a premium goes
towards training the farmer to protect plantations and increase their income in partnership with
the Cocoa Horizons Foundation.

Ending the masterclass on a sweet note, Alistair will work with each guest to create their very
own personalised chocolate truffles using Cacao Barry®’s line of Origins — the Mexique 66%
Origin Dark Chocolate Couverture, the Tanzanie 75% Origin Dark Chocolate Couverture, and
the Ghana 40% Milk Chocolate Couverture.

23 October 2019

Alistair Birt’s Cacao Cocktails at Lagoon Bar

Whilst overlooking a surreal Maldivian sunset at the resort, sip on chocolate-infused cocktails
like the “Cocoa Old Fashioned” made with cocoa nib-infused whiskey, bitters, sugar and a twist
of orange or the “White Chocolate Pina Colada” made with Cacao Barry®’s Zéphyr 34% White
Chocolate, white rum, coconut cream and pineapple or take the plunge with the “Plantation
Fever” – a chocolate liquor, dark rum, lime juice and chipotle syrup cocktail. Guests will also
have the option of trying Alistair’s take on the classic Margarita with his “Frozen Chocolate
Margarita”, a cocktail laced with delicious chocolate liquor, tequila, cream, orange and lime.
Also on the list, will be the refreshing “Chilled Mint Chocolate”, made with Cacao Barry®’s
Tanzanie 75% Origin Dark Chocolate Couverture, mint infused milk and vanilla, making it the
perfect mocktail for our Parrotfish Club members – Vakkaru’s exclusive club for very special
guests between the ages of 3 and 12.

24 October 2019

Chocolate Degustation at Vakkaru Reserve

Hosted by Alistair Birt and Island Sommelier Stefanie Weisner, Alistair’s chocolate degustation
menu is an experience for the senses with three bespoke chocolate desserts. Starting off the
dinner with some of Vakkaru Reserve’s signature dishes, Alistair’s desserts will then begin with
“The Vakkaru”, a playful take on the coconut with a Maldivian mango compote centre to
celebrate his week at Vakkaru Maldives using a Cacao Barry®’s Mexico Origin 66% Dark
Couverture Chocolate paired with a dessert wine. Followed by the Chocolate Moelleux Tart – a
heart-warming chocolate moelleux tart using Cacao Barry®’s Tanzanie 75% Origin Dark
Chocolate Couverture served with Maldivian chilli and spice-roasted pineapple served with a
light sparkling wine.

Alistair will end the indulgent night with his take on a classic British dessert – a ruby Eton
Mess. The ruby is a completely new taste and colour for chocolate, born from the ruby cocoa bean – to achieve an intense pink colour with no additional colourants or fruit flavourings.

Presented “live” on the table enveloped in billowing curls of mist from dry ice, the Ruby Eton
Mess promises a sensorial high for the epic end to an extraordinary dinner.

25 October 2019

Alistair’s Chocolate Ice Cream Pop-up Parlour by the Poolside

A limited-edition collection of Alistair’s bespoke chocolate ice cream will be made fresh on
island using ingredients from the resort’s organic farm. In an interactive and immersive
experience, guests will be able to create their very own ice cream flavour using a combination of
a very special chocolates.

This 2019, Vakkaru kicked off its collection of curated, ultra-immersive and cherishable guest
experiences in partnership with guest experiences specialist, The Magnolia Creative
Collaborations. The debut experience in August features fitness guru to the stars and Pilates
pioneer, Yasmin Karachiwala. Watch out for more experiences from culinary greats, wellness
mentors and scent experts, as well as luxurious fashion collaborations and exquisite artisanal
pop-ups. Through these experiences, Vakkaru Maldives aims to inspire guests to create timeless
memories, effortlessly.

Comment on this Article:


Huawei Tower 1 300x600px





TravelManagers Tower 2 300x600px



%d bloggers like this:
%d bloggers like this: