Boucan @ Rabot Estate: March 2013

Bread with Three Chocolate Accompaniments


A Cocoa Bean Cockail (Raw Cocoa Bean, Sour Sop and Champagne)
Cacao Butter Roasted Mahi Mahi in a Light Broth

Will’s delicious ham and cheese quiche with cocoa nibs.

 This dessert below is called “The Bean to Boucan Chocolate Tasting Plate”.
The dish takes you on an adventure and tells a story about the evolution of chocolate, all on a plate.  
Roasted Bean



Ganache Log


Gianduja Praline



 Chilled Shot of Chocolate
Rabot Estate Molten Chocolate 

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