ET LØFTE EVENTS

LA TREND AU CHOCOLAT

© Melissa Nowakowski 2008

The latest trend in weddings and events for 2008 is chocolate. Now I'm not talking about giving away plain old milk chocolate or chocolate truffles in a box at the end of the evening. I'm talking everything chocolate -- an entire theme of chocolate. A palate experience that will leave your guests licking their lips.

Sounds delicious doesn't it?

Well, it's as good as it sounds.

With regards to weddings especially, there are many ways to incorporate the infamous treat to create a wedding experience unlike any other. There are also numerous forms of chocolate to be used -- from everyday low-grade milk chocolate to dark chocolate to the real chocolaty deal with 75% cocoa. Here are just a few ideas on how to integrate this scrumptious theme into your wedding or event:

THE LOOK

For the fall and winter months, combine chocolate brown and ivory or cream in your decor, attire and florals. Draping, linens and chair covers teamed up in chocolate brown and ivory/cream create a warm, elegant atmosphere while giving just a hint of what's to come.

Add a chocolate coloured sash to your ivory wedding gown. Use chocolate ribbon and ivory pearl heads to wrap the stems of your bouquet in soft, billowy ivory florals. Again the mix of chocolate and ivory or cream will create a warm yet distinctive look.

For the spring and summer months different colour combinations using chocolate as your base can create a multitude of looks whether its funky and cute, elegant or eye-catching.

Pink and chocolate can create sassy appeal. Chocolate linens can make a centerpiece comprised of pink florals really pop. Dress your wedding party in pink cocktail dresses with brown sashes. Bouquets made of florals in different shades of pink with a touch of brown hypercium berries can look quite chic against a wedding gown.

Pale blue and chocolate creates a very elegant, dreamy effect and tiffany blue and brown in a reception will capture attention.

THE FOOD

The combination of typical finger foods with chocolate is all the rage at the moment. Whether it is chocolate sushi, chocolate chilli, chocolate covered cheese, goat cheese truffles, beef spanakopita with cabernet/chocolate sauce, etc. What would make us initially scrunch our noses actually delivers a unique and delicious experience for any palate. Another fabulous idea is to hold a "chocolate tasting" during your cocktail hour -- offering snippets of chocolate ranging from the lowest grade of chocolate to the highest percentage of cocoa. Match the tasting with wine or whiskey and you have a unique and unforgettable start to your reception.

Chocolate infused 3-course dinners may seem completely off the wall, but chocolate is actually a scrumptious accent to many meat dishes. The trick is to use chocolate or cocoa as an accent and not the main ingredient.

Mayan chocolate mushroom soup, wild arugula salad with a chocolate stout dressing, chocolate clementine salad (a la Jamie Oliver), grilled shrimp with a tamarind chocolate sauce, etc. are just a few of the many tasty appetizer options.

Salmon in a white chocolate sauce, chocolate brushed duck with chipotle goat cheese couscous, braised beef with cinnamon, chilli and chocolate, beef wellington served with chocolate sauce, lamb with chocolate merlot blueberry jam (the possibilities are endless!) can make for a creative and taste-infused main entree.

Other great chocolate/food pairings can include chocolate bread pudding, seared shrimp with white chocolate buerre blanc, chocolate fois gras, mahi mahi with cocoa oatmeal granola and more.

And of course, scrumptious endings can be made up of anything chocolaty and sweet, including pure Brazilian chocolate paired with creme brulee and biscotti, chocolate fondu paired with fresh fruit or classic hot cocoa with a delicious topping of vanilla ice cream.

THE BEVERAGE

Wine is surprising an amazing compliment to chocolate. Whether it's white, milk or dark chocolate -- choosing the right wine to accompany your three course meal can provide a delectable foodie experience.

While a Sherry or an Orange Muscat will flatter food infused with white chocolate, a light-embodied merlot works best with milk chocolate. Zinfandels are a perfect match for any dishes using dark or bittersweet chocolate.

Get creative with your bar as well. Adding specialty drinks to your beverage menu can be a gorgeous and delightful accessory to an already tasty evening. Why not serve from the bar italian chocolate sodas or a rage of martinis including chocolate raspberry, chocolate strawberry, chocolatini's or pepermint patty martinis.

Instead of late-night coffee, treat your guests to Chai hot chocolate, a mocha latte or a unique Mexican hot chocolate.

Where once chocolate was viewed as a delicate, dessert item, the new trend of chocolate-infused receptions is one that is destined to please anyone with a sweet tooth, a curious palate or anyone wishing to try something new.