Delightful chocolate concoctions at The Peninsula Hong Kong’s Chocolate Room
The Chocolate Room at The Peninsula Hong Kong may well be a gallery. Upon entry to the alcove, guests are greeted with chocolate sculptures on the left and a wall of mosaic tiles on the right. It exhibits the craftsmanship of pastry and confection connoisseurs whose genuine passion for chocolate resonates with its aristocratic history.
Dating back to earliest civilisations of Mesoamerica, etymologists have traced the mention of the Aztec word, “xocoatl,” from as far back as 2,000 years ago. In those days, the cocoa tree’s bean translated to “food for the gods.” It figured in a bitter brew known for its inebriating, aphrodisiac effects that these cultures drank in ritual and celebration. Xocoatl was so widespread that it is said to have been used to
The Chocolate Room stands as part museum of heritage and part culinary workshop
welcome European colonisers, whose palates begged for honey and cane sugar, which would later develop the precursor of the popular sweet.
The Chocolate Room has gathered expert chocolatiers to honour the wellloved treat. Chef Marijn Coertjens, the Best Belgian Chocolate Master 2015 and third place winner of the prestigious World Chocolate Masters 2015, stood at the helm of The Chocolate Room at its inception. He was followed by the World Chocolate Master 2011 awardee, chef Frank Haasnoot. Together, they crafted an assortment of 24 different chocolates that are handmade with the finest natural ingredients. Not unlike the origins of wine, bean varieties and terroir influence the rich flavours of chocolate. Take, for example, the 70% Chuao dark ganache from Venezuela. The village is bordered by the Carribean sea on the north and surround by mountains and rainforests from the south, producing a fresh variety of cacao beans that are considered the most expensive in the world. Perhaps it is because the cacao plantations can only be reached by foot, and it has been that way for at least 400 years.
From the classics (such as a dark chocolate ganache infused with vanilla pods from Madagascar) to the most unique creations (like the vodkalaced screwdriver praline inspired from Clark Gable’s favourite drink at The Peninsula Bar), The Chocolate Room stands as part museum of heritage and part culinary workshop that guests at The Peninsula Hong Kong can walk through, taste through, and thoroughly enjoy.
sweet haven The Chocolate
Room welcomes guests with a display of
Got Cocoa? The Art of Tea chocolate sculpture; maître chocolatier in action;
Lavender artisanal chocolates