Morbida

"Mouth watering chocolate mousse on base a of supple chocolate sponge"

One thing about Riciotti is that all the desserts are in Italian names and trust me, they all look pretty exquistive and sounds ailen to us. We have no clues of what to order and thus we go for something chocolately to be on the safe side... Morbida is one of the pure chocolate dessert that caught our eye and when it is first served on the table, we just treat is as another chocolate dessert. By the way, the colour of Morbida is a unique light yellowish brown (ochre) which gives us the impression that it is not going to be very rich.

Alright, enough of visual inspection, the texture of the mousse is pretty similar to the chocolate mousse of Ambrosia. Very high chocolate content with a creamy and thick texture. Thus, I have the impression that it is going to be a cylindrical block of chocolate mousse. Little did I realize, well hidden in the core of this dessert is a chocolate shell holding a smooth and glossy dark chocolate. This slimy couverture chocolate really gives as a pleasant surprise as this baby is served cold and with such smooth flowing chocolate coming out from the core... There is only one word to describe... "Wow..."

Anyway, since melted chocolate is very temperamental, I guess either this is rich in cocoa butter or the addition of an additive to decrease viscosity and thereby ensure such consistent flow. There is a slight touch of alcohol in this lovely mixture and I simply got a rush of adrenaline after finishing this. Each slice of Morbida costs $7.80++.

Yuan's comments are as follows,
"From appearance, this cake doesn't even look like a chocolate mousse. My first bite of the morbida was that it just tasted like eating chocolate as it was so rich. My thought was that if this whole dessert was full of this chocolate mousse it would be very heaty and I will get sick of it by the 3rd bite. However i had a pleasant surprise when i worked towards the core of this dessert. As i broke the chocolate in the middle, chocolate ozzed out. This is the sort of effect that typically only warm chocolate cake will have. When you mixed the liquid chocolate and the mousse together the effect is excellent. Somewhat similar to the effect you have when you eat those triple chocolate flavoured ice cream. I would highly recomend this dessert if you are a chocoholic like us."


Ricciotti Italian Deli & Pastry
20 Upper Circular Road
B1-49/50 The Riverwalk
Singapore 058416
Tel: 6533 9060
http://www.ricciotti.com.sg/