It was a chocolatey evening at the Chocolate and Wine Dinner held at El Faro Tapas Bar & Wine. Executive Chef Jack Yeap and his team crafted a six course menu with the high-grade Valrhona chocolate.

We indulged in the Momotaro Tartare, Hokkaido Scallops, Pork Tenderloin Confit, Chicken Thigh 'Tajine', Dorper Lamb Rump and Chocolate Tiramisu. The chocolate and wine dishes came together beautifully, and were paired with wines by distributor Asiaeuro.

Chef Jack Yeap’s first course was Momotaro Tartare. The simple dish of chopped sweet and tangy tomatoes was served with balsamic, sea salt, mango emulsion and delicate Valrhona chocolate shavings. The chocolate shavings enliven the deliciously refreshing dish, creating a perfect pairing with Batasiolo Cascine 7 Prosecco.

The light in flavor Hokkaido scallops served sitting on the luscious Valrhona chocolate sauce with shallot rings, fennel and gin was paired with the Evans & Tate Gnangara Unwooded Chardonnay.

The seared scallops and chocolate sauce blended well but pairing the two ingredients with the gentle white wine with peach and nectarine fruity notes proved otherwise for some.