34
The final flourish: the chocolate box
00:00
00:00
One of the aspects that always characterised elBullirestaurante was its constant investigation into the concept of ‘gastronomic festival’.
From the first moments of the meal, with the welcome cocktails and series of small bites, to the final flourish of small delicacies at the end of the meal, generosity was always present at elBulli. Its intention was to express gratitude to all their customers for taking part in a unique gastronomic experience.
This is exemplified by the striking chocolate box that was first introduced in 2008.
From the first moments of the meal, with the welcome cocktails and series of small bites, to the final flourish of small delicacies at the end of the meal, generosity was always present at elBulli. Its intention was to express gratitude to all their customers for taking part in a unique gastronomic experience.
This is exemplified by the striking chocolate box that was first introduced in 2008.
THE CHOCOLATE BOX
Upper tray
Rows of sweetcorn and white chocolate. Freeze-dried strawberries dipped in white chocolate, freeze-dried strawberry coral, passion fruit sponge with yoghurt and white chocolate, dark chocolate and milk chocolate bars with nuts, strawberry and green tea-flavoured chocolate bars, soya and white chocolate coins, dark chocolate coins with peach and with mango.
Right drawer
Row of white sesame seed mock peanuts with candied redcurrants and cocoa powder, hollow coconut truffles with cocoa powder, freeze-dried amarena cherries with hazelnut and dark chocolate.
Left drawer
Mandarin liqueur-filled dark chocolate ingots, chocolate leaves and ‘After-Eights’.
