CHOC-A-BLOCK

We asked three chefs which choco­lates stand out in their minds

T. Dining by Singapore Tatler - - Starter Ingredients -

JOSEPH YEO, CHEF-OWNER, SPRMRKT KITCHEN & BAR

“The Te­muan sin­gle-ori­gin Pa­hang choco­late with co­coa nibs from Choco­late Concierge is my favourite be­cause of its semisweet, nutty flavour and crunch. It goes well with unsweet­ened cof­fee, and I par­tic­u­larly en­joy it with Sprmrkt’s latte.”

AN­GELA MAY, CULI­NARY DE­SIGNER, GLASSHOUSE

“Val­rhona’s Cu­vée Bali 68% strikes a chord with me be­cause Val­rhona works with 400 ca­cao farm­ers in Bali who use ar­ti­sanal meth­ods to blend the only Asian choco­late they make. Be­cause the trees grow be­side the rice fields, I would sug­gest mak­ing a plated dessert of Cu­vée Bali choco­late mousse with a co­conut tu­ile over roasted pineap­ple and puffed rice.”

PANG KOK KEONG, EX­EC­U­TIVE CHEF-OWNER, ANTOINETTE

“I love the com­plex­ity of Val­rhona’s Man­jari 64%. It has a strong co­coa pro­file, with hints of roasted nuts and a pleas­ant acidic finish of red fruit. I use it in our cakes and desserts.”

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