Showing posts with label Gourmet Chocolate. Show all posts
Showing posts with label Gourmet Chocolate. Show all posts
Anjali Chocolate: Here's looking at you.
Labels:
chocolate,
dempsey,
Gourmet Chocolate,
hidden finds,
masterclass,
must go,
romantic,
valentines day,
workshops
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3 years and progression from a small workbench to a compartmentalised cottage stocked with chocolates aplenty. Anjali chocolate has definitely worked its way up from its humbler days when stowed away in the innards of Pasarbella (read full review here). It's new premises in Loewen Road (located at the peripherals of the Dempsey cluster) spilling forth sophistication and an attention to detail even in the wines procured for the Chocolate tasting event I had the privilege to attend.
[NEW] Krakakoa: Launches their Chocolate products in S'pore this September
Labels:
chocolate,
farmers market,
Gourmet Chocolate,
hidden finds,
tanjong pagar
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Having received overwhemingly positive responses at the Singapore Coffee Festival last month, Krakakoa Chocolate is officially launching their products in Singapore this September!
A Four Hands Chocolate Afternoon Tea @ Antidote with Chef Jean-Michel Perruchon MOF
Labels:
chocolate,
desserts,
fairmont hotel,
Gourmet Chocolate,
hidden finds,
must go,
pastry,
romantic,
swissotel
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For those of your looking to lap up the waves of chocolate luxury over the weekends, look no further than Anti:dote Bar in Fairmont Singapore for the exclusive Four Hands Chocolate Afternoon Tea presented by Fairmont Singapore and Cacao Barry guest Pastry Chef Jean-Michel Perruchon Meilleur Ouvrier de France (MOF). YES, you've heard me right. those of you who have watched the documentary Kings of Pastry would know about the tumultuous efforts behind stepping into this revered role. Hence, at the media invite, I was humbled, in fact a little embarrassed to be in the presence of 'royalty'; Chef Jean-Michel's graceful and cordial spirit helping to bridge the gap as he painstakingly describe the special petit dessert creations he had conceived for the special occasion.
Dolcetto by Basilico: Delizioso
Labels:
affordable,
bakery,
boulangerie. bakery,
cakes,
chocolate,
desserts,
Gourmet Chocolate,
italian,
must go,
orchard,
regent hotel,
salads,
sandwich,
tart
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To say that this post is overdue is an understatement as the memories of Christmas fade into the background, and a heavy stream of red takes to the street. Yes, Chinese New Year is around the corner, hinting the procession of lo hei and festive goodies. Still, what's good is always worth sharing and my trip to Dolcetto at the Regent Hotel Singapore sure does justify a post, even if it might be a very tardy one.
Not a desserts fan, get a load of the sandwiches, daily soup and salads at Dolcetto. Being a take-away extension of the famous Basilico upstairs, you'll be guaranteed similar standards of food in tidier portions. Having visited Basilico before on a business lunch; an affair that resulted in me feasting flagrantly with wild abandon in front of my Chairman, grunting as I tugged on the cheesy strings of the white truffle infused calzone and getting carried away helping myself to one too many smoked buffalo mozzarella balls, I swore I almost choked when he asked me asked me if I was enjoying the food! ; As I perused the display at Dolcetto, I was thrilled to see that congruent offerings were carried downstairs. Take for example the Buffalo Mozzarella Salad, served with a simple balsamic vinegar dressing and the sweetest tomatoes ever. Perfect if you are allowing yourself to go big on the indulgent stuff without inheriting too much guilt.
Anjali Chocolat: Where Passion translates into bon bons.
Labels:
bukit timah,
chocolate,
desserts,
Gourmet Chocolate,
Grandstand,
pasar bella,
pralines,
turf city
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Hidden away in the corner of the tangle of interweaving shop spaces of the Pasar Bella market is the new shop offering a neat selection of chocolates, pralines and bonbons. Behind Anjali Chocolat, is lady boss Anjali and her supportive husband who together have decided to open up a Chocolatier to fuel her passion and love for this luxury good.
Made from Belgian couverture, consumers are guaranteed a spike in quality, further enhanced by the creative juices of Anjali as she injects bits and pieces of herself and her vivid travel and living experiences from around the world into the flavors of the chocolate. Her exposure to a large hotpot of cultures clearly evident in her inspired use of a wide variety of spices and fruits in her pralines.
After a good amount of sacrilegious feasting on chocolates and a glass of sparkling white to top off the experience; I had gathered a list of chocolates that had caught my fancy. The Lemon White Chocolate Pistachio with it's pristine slick sides and marbled green top managed to balance out the slightly medicinal pistachio with a subtle tang from the lemon, the sweetness of the white chocolate carrying it home. The exotic Fig and Ginger Truffle resulting in an explosion in the mouth with the crunch of the fig seeds combined with the sugary hit of warmth from the candied ginger. A match made in heaven and delivered with strong persuasive powers. Worth lusting for is the Coffee Star Anise Bonbon; if you enjoy your liquorice (or Sambuca in my case), this chocolate delivers on every front, the star anise not as pungent as most would anticipate, but more subtle and almost mysterious. That aside, the fruit flavored bonbons failed to meet the mark, the strawberry and raspberry pate de fruit in both instances, represented by clumsy layers within the pralines. More attention to detail needed in this case.
In line with Diwali, Anjali Chocolatier has launched a list of attractive seasonal flavors which is not available for ordering. On hindsight, who doesn't like receiving chocolate? Whatever the occasion may be, chocolates will always win you some favors. So what are you waiting for?
Anjali Chocolat
200 Turf Club Road
t: 9853 9663
More chocolate
Labels:
desserts,
Gourmet Chocolate
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The Chocolate Review: Askinosie Chocolate After reading an article about gourmet chocolates and the higher demand now present here in Singapore. I decided to pay the promotional booth at Taka basement a visit to probably get myself a bar of Askinosie Chocolate. Also since I've heard of this brand ever since a fellow baker of mine used Askinosie cocoa powder in her bakes, I was intrigued by the rarity and novelty of the product.
In the end, after circling the booth like a vulture trying to come to a decision on its catch. I got the white chocolate with cocoa nibs which rattled me off at $18.90 for a 75g bar. haha. *groanz* I sampled the white chocolate with pistachio bits and that was excellent as well with the salty roasted pistachios providing excellent contrast to the sweet white chocolate. But i finally stuck with the cocoa nibbed version as the bits of cocoa nibs swimming around within the bar was indeed a breathe of fresh air, giving a tiny crunch with every bite and imparting an all to familiar bittersweet note to the entire package. A terrific investment too.
Soconusco White Chocolate Nibble with added roasted cocoa beans.
34% Cocoa Butter made from Soconusco, Mexico beans.
The main ingredient in our white chocolate is 34% natural, non-deodorized cocoa butter. The cocoa butter is pressed in our factory and we are the first small-batch chocolate maker to do this. After pressing our Soconusco, Mexico beans to create the cocoa butter, we combine it with goat's milk powder and organic cane juice, and then craft it for days in our 85-year old German melanguer, making ours one of the only single origin white chocolates in the world. We add in Soconusco Roasted Cocoa Nibs to make this bar crunchy and good.It is also available in an original bar and a bar with organic roasted and salted pistachios.
In case you were wondering, Askinosie are single estate chocolates as well, originating from either Mexico or Ecuador. Why of course.. u wldn't think i would settle for less huh? *diva attitude*.. haha.
I've been such a bad girl recently, with the 3 bars of chocolate still lazing around in its container in the fridge, I can't believed I'm buying more. argh.. I'm officially a gourmet chocolate hunter.
For more information on Askinosie Chocolates, head over to their website. I must admit a very lovely one too! Take time to read the story of the founders.. very charming indeed...
let my hair loose
Labels:
Bread,
desserts,
food,
Gourmet Chocolate
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My Haze of Comfort
a picture speaks a thousand words... So what is it you do when you're stressed out?
Whether it be staring out the window at the crippled cricket performing hippy dance moves, or listening to re-runs of melancholics songs on my computer, it all serves it's purpose, all in will, to create a vacuum of space in time for me to indulge in empty thoughts and a little tinge of self-pity. Don't we all? Yes, but the most satisfying of all activites would have to be spontaneous late night baking. The need to fill in the empty wicker bread basket at home just made it more compelling.
So between the piles of hand-written notes and hot mugs of coffee, there was a little dosage of dough-loving action and patient waiting. At the end of the long night, all that stood in the end (pun intended) was the lovely loaf of fresh wholemeal bread ready for prep-ing up to the office in a crown of rich butter and splotching of purple jam for mummy. A very aromatic and extremely soft loaf might i add. Must say that those lessons paid off well. haha. Mum was delighted of course..
To add to my list. My latest loot of single origin chocolate again from Xotique Chocolatier consisted of 5 tiny bars of gourmet chocolate that ripped $50 from my wallet. Money that I was glad to spend of course... This time, I recieved information from Boss, Phyllis that the latest shipment of Amedei's Porcelana had finally reached the stores! F.y.i Porcelana is a single-estate dark chocolate that is made in such rarity that every single bar produced is marked single-handedly by a serial code! I've got mine! hehe. The rest of the collection consisted of mainly Valrhona; Grand Couva originating from cocoa beans from Trinadad (hence i'm expecting it to be a little acidic) , Manjari and Araguani. The last mentioned has probably been the only one I've tasted so far. A dark chocolate consisting of 72% cocoa has a slight note of liquorice due to the use of brown sugar in the making, there is also a slight tinge of raisins and a rich fruity taste behind the bitter chocolate notes. And i might say, I really enjoyed this one. Still waiting to sample the others soon!
What can i say.. a little bit of chocolate a day sure keeps the system loaded and happy!
So what makes you happy?
can't believe after all that typing, the cricket is still doing its hippy dance moves in front of my window...
chocolates
Labels:
desserts,
food,
Gourmet Chocolate
·
Chocolates... only the finest!Warning! This post is all about gourmet chocolates. So prepared to be enthralled and even enticed into buying some of this luscious goodies!
So after watching a certain program on discovery channel regarding making of some of the world's finest chocolates on the tele several months ago. I was psyched to get my hands on some of the chocolates featured in the show. Brands such as Valrhona, Scharffen Berger, Amedei, Amano and Michael Cluizel were featured and cheaper brands such as Hersheys, Cadbury and others were condoned.
Biting down on one of the fine bars seemed like a life changing experience and i was prepared to take the leap especially after noting that Green and Black's organic white chocolate bar studded with madagascar vanilla beans was SOOO much better than any other brands i could find in the market. And mind you Green and Black's white chocolate bar retails at $8.30 per 100g bar whereas you can get a 240g Cadbury Dreams Bar for only $3.90!!! the taste though is indeed worth the difference in price tags. So whenever i do have the urge for white chocolate (which is rather frequent) i would rather buy Green and Black's instead. A little of something good goes a LONGGGGGGGGGGGGG way. And yesh.. i do know that white chocolate isn't technically chocolate.... *sheesh*
On the other hand, i do love my dark chocolates! The darker the better. Yet i had not managed to find one with a sophiscated underlying note. It's rather depressing actually. Watching the show on tv only made me crave for the finest even more. I searched and enquired but couldn't seem to find a place or company that imported these chocoalates into Singapore. To be more specific i was banking on Amedei chocolates as their produce have ranked among some of the best chocolates in the world.
The ‘Golden Bean’, Best ‘chocolatier’ dark bar (made from existing liquor or couverture)
Gold Amedei Toscano 63% (Italy)
Gold Valrhona Manjari 64% (France)
Gold Valrhona Guanaja 70%
Gold Amedei Porcelana
Gold Amedei Chuao
Silver Amedei Toscano 66%
Silver Amedei Toscano 70%
Silver Amedei No 9
Bronze Valrhona Caraibe 66%
Bronze Hotel CHocolate St Lucia 72% (UK)
Bronze Amano Madagascar 70% (USA)
Gold Amedei Toscano 63% (Italy)
Gold Valrhona Manjari 64% (France)
Gold Valrhona Guanaja 70%
Gold Amedei Porcelana
Gold Amedei Chuao
Silver Amedei Toscano 66%
Silver Amedei Toscano 70%
Silver Amedei No 9
Bronze Valrhona Caraibe 66%
Bronze Hotel CHocolate St Lucia 72% (UK)
Bronze Amano Madagascar 70% (USA)
Finally after a freak chance by luck, i came across a shop in shaw towers whilst waiting for a movie with Babe that imported in Valrhona, Michael Cluizel and even Amedei! i was so ecstatic i almost jumped thru the roof! Seriously, it looked like i was suffering from ADHD. *yikes*. a pity the shop was closed so i had to pay another visit on another day.
And for our 1st year anniversary gift, Babe got me a box of chocolates including individual samples of assorted Michael Cluizel, Valrhona and Amedei chocolates. YUM!!! as well as a bar of "9" Chocolate by Amedei. (Porcelena which i wanted sold out just before i arrived. sigh..) The grand total for these chocolates.. a whopping $54!!! now that's some mad amount to spend on chocolates. But even so, i felt that every cent was well spent. A fine investment indeed. And no.. eating these fine chocolates will not become a bad habit. I do however think of cadbury and others as cheaper, less satisfactory alternatives...
Then you would ask, why are these chocolates so sought after and so pricey? Simple! These chocolates are single-origin, made from beans that originate from one region or sometimes even one farm. Chocolate connoisseurs argue that chocolate has varied tastes depending on where the beans used to make it are from. When chocolate are made from beans from several regions (a.k.a normal chocolates that we eat), the tastes are harder to discern. With the advent of single origin chocolate comes the idea of chocolate blends that promote the best features of chocolate. Blending varieties of single origin chocolate to produce superior chocolate is actually a very old concept, made new by a generation of chocolate experts and tasters. So chocolates are very much like wines when being assessed. Wines made from different grapes originated from different regions possess different characteristics and flavors, aromas. So do chocolates in that sense. Terms like "finish," "snap" and "sheen" are often used to describe the differences between chocolates, and tasters may discern berry, vanilla, or coffee “notes” in chocolate from one particular region.
Intrigued yet? Yes, there is a whole lot of the world of chocolate yet to be explored in the local scenes. But still, there is a market for these fine morsels. And I'm so glad to have found a shop and its gracious owner who is so extremely keen on sharing the joy of gourmet chocolates with her fellow singaporeans!
Thanks babe for the awesome chocolates.. now i shall scamper to one corner to savour a bite of my Amedei Chocolate.. Mmmm...
those that are interested in finding out more about these gourmet chocolates or shop location do drop me a mail at frost.bound@gmail.com or leave me a comment!
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