Fontainebleau’s Executive Pastry Chef, Brielle Fratellone collaborated with world-renowned French chocolate brand Cacao Barry, and traveled to the French chocolatiers’ lab, Or Noir™ in Meulan, France to customize the unique recipe.
To formulate the ideal dark chocolate, Chef Brielle looked for a flavor profile that would combine the tropical taste of yellow fruits and coconut with toasted nut to create the perfect Miami chocolate. Through extensive trial and error of several recipes, she achieved the perfect marriage of acidity, sweetness and bitterness in order to craft the most balanced recipe for Fontainebleau. The final result incorporates cocoa beans from The Dominican Republic, Ecuador and Mexico and features an intense cocoa taste that reveals yellow fruits with woody notes.
The FONTAINEBLEAU SAPPHIRE NOIR™ name describes the relation between chocolate and jewels, each which must have the perfect environment, temperature and ingredients to produce strong, beautiful crystals.
FONTAINEBLEAU SAPPHIRE NOIR™ is available in the hotel’s signature coffee and patisserie shop Chez Bon Bon, and specialty desserts in the hotel’s signature restaurants — StripSteak by Michael Mina, Scarpetta by Scott Conant and Hakkasan — all using the FONTAINEBLEAU SAPPHIRE NOIR™ recipe. Fontainebleau Miami Beach is also the only hotel in the U.S. to retail their own, customized chocolate recipe.
Visit at fontainebleau.com/dining for more.