The Four Seasons Hotel Vancouver’s YEW seafood + bar recently shared a photo of their amazing Chocolate SCB dessert. Created by Pasty Chef Bruno Feldeisen, the offering includes three creations anchored by Madagascar dark chocolate from East Van Roasters, with each pairing showcasing local artisan products.
The dessert includes:
- A salted caramel truffle, including salt from Vancouver Island Sea Salt Co.
- A coffee chocolate bar designed by Chef Bruno Feldeisen featuring Moja Coffee
- A bacon & dark chocolate cream with Oyama Sausage Company‘s bacon
You can find this Travel by Chocolate dessert on the current YEW menu for January and February. If you go, be sure to drop a comment on your thoughts or use the #TravelbyChocolate on Twitter or Facebook.
Photo credit: Four Seasons Hotel Vancouver