Originally slated as a one-night only event, Chef Ferrarese's grandiose chocolate dining experience sold out an additional evening of wine pairings, chocolate and fine dining. Guests of Hotel Granduca and Ristorante Cavour's Chocolate Dinner gathered inside the luxe Hotel Granduca to taste a variety of fine dishes from a menu made completely of chocolate. First, small hors d'oeuvres were served at an intimate pre-dinner reception. Then Chef Ferrarese served White Chocolate and Sasanian Venezia Caviar Osetra. Guests particularly enjoyed the sweet blend of the white chocolate with the salty caviar.

The second course consisted of Spot Prawn Millefoglie served with Buffalo Mozzarella, along with a Spicy Bloody Mary and Amedei Toscano 63%. The third course touted Coco Butter Seared Diver Scallop with Lime Chili and Cauliflower alongside Toscano Brown Milk Chocolate Ganache. Diving into the main courses, Chocolate Caserecce Pasta, Hare Ragout, and Cacio E. Pepe delighted dinners, and set them up for the next portion of the meal, an elegant Berkshire Pork Belly served with Blanco de Criollo 70%, Blood Orange Blaze Quine Puree, Heirloom Carrots, and Foraged Mushrooms. For dessert, the chef offered options of Toscano Black 70% Chocolate Mousse, Toscano Nut Brown Gianduja Ice Cream and Tonda Gentile Hazelnut. Finally, guests enjoyed Piemonte Meet Toscana and Coffee Bicerin with Amedei Extra Dark Chuao. Hotel Granduca and Ristorante Cavour were dressed to the nines for the holidays, delighting guests with a homey ambience while they mingled during dinner and stopped to take photos next to the lavish Christmas tree. Chef Ferrarese was excited to work with chocolate, as it's one of his favorite ingredients.