Produced, shot and edited for the Culinary School of the Rockies. The LAB at Belmar is a contemporary art gallery known for quirky lectures and public forums. This is the second year they've done a tasting series in which they invite local chefs or others who are knowledgeable on a particular topic to share the food and provide some insight into it.
This particular event was centered around Chocolate and featured the artisanal chocolates of William Poole, a guest chef instructor at the Culinary School of the Rockies and owner of Wen Chocolates in Denver, as well as three original recipes by CSR Professional Chef Instructor Rebecca Peizer.
Chef William was presenting the sweet side of chocolate and exploring particular varieties from different regions of the world. Chef Rebecca focused on the savory applications of chocolate.
To echo what one of the audience members announces at the end - the mole was delicious but so was the Bittersweet Chocolate Baby Back ribs and the Spiced Caramelized White Chocolate drink.