Experience a four-course set menu with chocolate incorporated into each course.
Ten Degrees Chocolate collaborates with guest chefs to prepare a four-course meal in an exclusive setting at our chocolate factory. Guest chefs are tasked with creating dishes that incorporate the specialties of the featured local business (beers, wines, spirits, meats, produce... the list is endless!). What is the secret ingredient in each dish? Chocolate of course. The possibilities will amaze your taste buds. Ten Degrees Chocolate – More than Chocolate!
Chef's Table Menus will be posted as soon as available.
All tickets include a four-course dinner and pairings.
Reserve your seat today! Tickets are sure to sell fast.
Chef’s Table ticket prices
$85 / person with pairing.
$70 / person without pairing. Chef's Table tickets without the pairing component CALL 1-587-352-2626 to book).
The safety of our guests and staff is our top priority. All of our events adhere to the health and safety guidelines set by Alberta Health and the City of Calgary.
Introducing our Ten Degrees Chocolate In-House ChefsAgnes has been working in kitchens since she was 18, getting some technical training in baking and pastry at a Catering Industry School in Hungary. Working her way to Canada, she’s been making home cooked, with a lot of love, sweets and savoury foods. Tasting some chocolates from around the world, Agnes’ favourite is Ten Degrees Ecuador 65% Dark Chocolate.
Jon is a SAIT Professional Cooking Honours Alumni and graduate. He is also pursing his diploma in Baking and Pastry Arts. Jon won 1st place in a WestJet dessert creation competition has well as received a Culinary Award of Excellence in high school. Jon has a bright future ahead of him with the creative freedom of incorporating his love of pastry and his love of cooking with Ten Degrees Chocolate, Tanzania 80% Dark being his favourite.
Karla is a graduate of the Culinary Institute of Canada at Holland College in PEI. She has been working day in and day out perfecting her skills in just about anything considered pastry and baking. Karla spent 5 years honing her craft at Calgary’s own Hotel Arts. From the best focaccia bread to the best buttery coffee cake to beautiful hand painted bonbons, Karla can make it. Her favourite things to work on are cakes and cake decorating, and her favourite Ten Degrees Chocolate is Ecuador 65%. Chef’s Table featuring Chef Tony Davis - October 2, 2021 Chef Tony Davis is coming to our kitchen for our Chef's Table on October 2! You definitely don't want to miss this one. Tony is always looking to grow and advance working in almost every type of hospitality setting. He is passionate about working with people and making change in the industry and loves working with new unique concepts and ideas. CHEF'S MENU - A JOURNEY ACROSS ASIA Amuse Course - Spinach "Gomae": wilted spinach, kombu cured salmon, sesame white chocolate sauce and pickled ginger
1st Course - Agedashi tofu: cocoa miso broth, scallions, grated ginger, bonito flakes
2nd Course Beef Sate: peanut chocolate sauce, shiso leaf, cucumber
3rd Course Pork Tenderloin: chocolate massaman sauce, papaya-pickled pumpkin salad, Thai corn pancake
4th Course DESSERT Avocado Matcha Mousse: dark lattice, white chocolate coconut tapioca, mango, Thai shortbread cookie Chef’s Table featuring Chef Jack Christensen & Angel Raymundo - October 16, 2021 Ten Degrees Chocolate is thrilled to be welcoming guest chef Jack Christensen and Angel Raymundo to our kitchen for our Chef's Table on October 16! 25-year-old Chef Jack Christensen started his career at JOEY Restaurants, worked at River Café, and is now at CP Rail with Royal Canadian Pacific. He has competed in provincial skills competitions (twice) with one bronze, Vancouver for a JOEY company competition, Hawksworth Young Chef, and internationally in Shanghai winning a bronze and silver. Christensen is “farm to table focused” and loves using preserves and fermentation as well as wild foraged foods in his dishes.
Chef Christensen has accepted our challenge of incorporating chocolate into each dish... and we are incredibly excited to see the dishes he creates! Bison anyone...?