Embarking on the Route 66 Road Trip: A Flavorful Beginning at Enchantment Resort
Join us on an unforgettable adventure along the iconic Route 66, and get inspired by the breathtaking landscapes of Arizona to the sun-drenched views of Los Angeles.
Our first stop brought us to the breathtaking Enchantment Resort, nestled in the red rocks of Sedona. The masterful Pastry Chef, Deborah Heyd, welcomed us warmly and spent the day with our North America Pastry Chef, Gonzo Jiménez, creating a Peach Breton Tart that celebrates local ingredients.
This recipe takes inspiration from Arizona’s stunning landscapes and its native ingredients, highlighting seasonal flavors and harmonizing with a chef’s natural inclination to be spontaneous and creative with the ingredients around them.
On this occasion, local wild peaches and mint took center stage alongside our Dark Chocolate Mexico 66%. The spicy notes of the dark chocolate paired well with the acidity of the peaches, allowing the freshness of the mint to shine.
This creation was conceived to tell a story of the passion and impact of using locally sourced ingredients. At República del Cacao, we prioritize working with local ingredients to support local businesses and contribute to their growth. Using locally sourced ingredients ensures traceability and sustainability. This commitment to local partnerships is why we chose Enchantment Resort as a stop on our road trip, showcasing the richness of local ingredients and demonstrating how they can be paired with our new Dark Chocolate Mexico 66%.
The first stop on our road trip beautifully highlighted the importance of local ingredients in creating unforgettable culinary experiences. As we packed up to head to our next destination, the excitement for what lay ahead grew. Stay tuned as we continue our journey to Page Springs Cellars, where sustainability takes center stage.
