FABELLE
Fabelle is a venture by ITC Hotels, and unlike the two chocolatiers mentioned above, this one has been started by Indians and the beans are imported from international plantations. While it may do little to the quality of the chocolate, for as mentioned earlier, it is the process and recipe that matters most, Fabelle prides itself on the purity of its praline, ganache, mousse, and other sweet creations. Emphasising on the importance of a “real cocoa experience”, the beans are sourced from multiple regions — Ghana, Cote d’Ivoire, Ecuador, Madagascar, Santo Domingo, Sao Tome and Venezuela. It would be easy for a true chocolate connoisseur to identify their dissimilar notes from fruity, earthy or bitter — when sampling a piece of each of the six bars of the “Single Origin Cacaos” range. Nonetheless, it doesn’t matter if you aren’t an expert on the subject, because they’re tasty all the same.
“Elements” is another range of handcrafted praline chocolates by Fabelle, inspired by earth, water, air, wood and Àre. The Àrst two elements are a clever play on texture — dark mousse in a dark chocolate pod for “earth”, and aerated mousse for “air.” It gets interesting as you move to “water” that is a blend of sea salt and honey, then you have cinnamon and coͿee for “wood”, and chilli and candied mango for “Àre”.
Chocolate pairing for Fabelle continues with picking the right praline when enjoying any beverage of choice. It says, “Chocolates are also often paired with drinks like wine, coͿee and tea whose taste notes complement the inherent taste notes of the chocolate. For example, pairing of Fabelle Single Origin Cacaos Venezuela 72 per cent with red wine and Fabelle Single Origin Cacaos Madagascar 67 per cent with jasmine tea are among our recommended pairings.”
A book by ITC Hotels, titled The Art of Chocolate gives readers a crash course on how to pick a drink that won’t overpower or taint the chocolate eating experience, but enhance it, on the contrary: Choose high-quality alcohol and chocolate. Keep in mind that the good taste of one will not blunt the bad taste of the other. Pay attention to the Áavours and aromas of your beverage of choice and guess what chocolate would pair with it. If you’re unsure, choose similar (smoky and smoky) or contrasting (sweet and bitter) Áavours. With this we can conclude: chocolate is a universal Áavour and can go together with just about anything. From personal experience, I can safely say that all who are fans of the bean have at least one unusual combination that comforts them. Mine includes chocolate spread on roti (fabelle.in).
It would be easy for a true chocolate connoisseur to identify their dissimilar notes from fruity, earthy or bitter — when sampling a piece of each of the six bars of the “Single Origin Cacaos” range.