Fairmont Chateau Whistler’s Executive Pastry Chef Anup Chaubal revealed his new signature chocolate in time for International Chocolate Day. But really, isn’t every day chocolate day? Yes, yes it is.
A couple of weeks ago we got a little package in the mail. It was totally unexpected and the sweetest surprise. Literally. The package was wrapped in simple brown paper, you know, the non-toxic, super natural looking paper. Inside were two bars of chocolate, the aptly named Black Bear and Brown Bear—one dark and one milk chocolate that we later learned were carefully curated in France late last year. (The recipe is trademarked exclusively to Fairmont Chateau Whistler.)
During the creative process, which took place in the private Cocoa-Barry laboratory, Fairmont Chateau Whistler’s Executive Pastry Chef Anup Chaubal drew inspiration from all elements of his Whistler home including earth, air, fire, and water. And each bite reminded us for our time in Whistler this past year, linking runs in Blackcomb, snowshoeing in tranquil forest trails, and soaring through the sky on a zipline.
Black Bear: 71.3% Cocoa
The initial inspiration of this well-balanced dark chocolate came from Chef Chaubal’s early morning strolls on the trails of Whistler and Blackcomb mountains. It brings the invigorating freshness of glacier streams, subtle mountain red berries, and a hint of smokiness of the local wood and barbeques. The Black Bear chocolate utilizes unique cocoa beans of 5 single origins from 4 different continents. It also incorporates a natural smokiness since the sun-drying of Papua New Guinea cocoa beans is hastened by waving banana leaves over nearby open fires with the smoke wafting over the beans.
Brown Bear: 41.5% Cocoa
In his earlier chocolate excursions in Switzerland, European-trained Chef Chaubal fell in love with the pronounced milky tones of legendary Swiss milk chocolate. He incorporates those with nutty caramel flavors while Venezuelan cocoa beans add that desired cocoa intensity. This bar has a wonderfully creamy texture and rich chocolate caramel flavour, and is sweetened with a gentle fruity note.
Both the Black Bear and Brown Bear chocolate come in 100 gram bars and are available for purchase in Portobello Market.
If you’re in the mood for something a bit more decadent, Chef Chaubal creates some pretty sumptuous desserts throughout the hotel’s dining outlets. In the Mallard Lounge, new additions of bark are available at the restaurant’s Chocolate Bar including Black Bear Maple-Bacon Chocolate Bark and Brown Bear Sea-Salt and Caramel Pearl Bark. In the Grill Room, Whistler’s only AAA four-diamond rated hotel restaurant, as well as The Wildflower, guests can savour Brown Bear Milk Chocolate Fondant with blond chocolate ganache, sesame-poppy seed crisp, and citrus compote.