Mad about Chocolates

Mad about Chocolates

Frankly speaking, I am in no mood to blog. Just barely 4 days and my mood is getting errantic these days. After my dress fitting, I cannot resist Laurent's chocolates, indeed rationing the calories I can spare.

The recent visits to Jewels Artisan Chocolate makes me wonder how I would feel towards Laurent Bernard Chocolatier. To start off, the ambience both places offer is very different while Jewels Artisan Chocolate adopts a very contemporary atmosphere in an accessible location, Laurent Bernard Chocolatier @ Wessex is a complete opposite.

The classic chocolate tart, signature blackforest and chocolately truffle slice greeted me upon entering the shop but sad to say the cake which Yuan wanted to have is no longer available on the shelf. It is a chocolate mousse cake named in numbers, I can't remember the combination but vague impression tells me that it is 1805. So, we stick to the look-alike, Trianon ($7.80++).


An all-time favourite, Milk Chocolate with Hazelnut Feuilletine. This creation contains 3 components found in Laurent's plaisir sucré since it consists of hazelnut dacquoise, a thin layer of hazelnut praline and rich dark chocolate mousse. The entire combination works beautifully for me however Yuan feels that the hazelnut praline is on the sweet side. For those who prefer more crunch in their chocolates, Laurent's chocolate tart is something not to be missed. If you want something different, particularly chocolate mousse, this may catch your attention.


Lava cake ($9.80++) is something I don't know how to describe, personally if the chocolate content is sufficient to my liking and that there is a generous molten core, I am more or less satisfied. Since my last lava cake is from Jewels, I have to admit Laurent is a better bet since the molten chocolate is not oily. Apart from that, Laurent's version has a thicker layer of cake when compared to Jewels'.


We were quite surprised how fast they served our orders and sad to say, the iced chocolate drink ($7++) is prepared before hand and poured from a jug. Milk and sugar content is very little, hence one can feel the bitterness and acidity of the chocolate. Disappointment kicks when the ice starts to melt, making it very diluted.

Laurent Bernard Chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://thechocolatefactoryonline.com/

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No. 16 Blackforest Cake from Laurent Bernard Chocolatier

No. 16 Blackforest Cake from Laurent Bernard Chocolatier

If anyone ask me which are my favourite patisserie or desserts hangout, one of them will definitely be Laurent Bernard Chocolatier. Every single visit to Laurent has been memorable and satisfying. Without doubt, this will be the first place that comes to my mind when I am craving for chocolates.


This is not the first time I have blogged about Laurent @ Wessex and the atmosphere this branch has is very different from Laurent @ the Pier. Unlike the use of white and green, this branch adopts a very cottage-like feel. The chocolates, paintings and plants provide a very homely and comfy feeling.

In fact, it was also through this phototaking session which we began to appreciate what Mr. Laurent is trying to portray with his decor, his passion and ideas.


The outdoor seating allows one to peep through the kitchen, his idea of a laboratory, truly indeed, a place where the chemistry of ingredients interwine to form beautiful creations.


I have never pay so much attention to the other part of the cafe until now and I realize the choice of the various shades of brown and white certainly brightens up this former colonial house.

Breakfast is now available at Laurent Bernard Chocolatier and this location which the cafe is situated allows breakfast diners to enjoy the morning sunshine but yet sufficiently sheltered to avoid the morning glare of the sun. Splendid.


Having given a tour of this place, let me introduce one of the cakes I have been dying to try, which is none other, Laurent's signature Blackforest (also featured in the Sunday Times, 50 yummiest cake).


As described in the article,
"One of the dreamiest cakes in Singapore, this magnificent creature is made with layers of dark chocolate sponge filled with dark chocolate mousse, kirsch-soaked cherries, whipped cream, and a heap of feather-light chocolate shavings."
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Fen's comments

Blackforest is something which most will have eaten when young and my perspection towards Blackforest changed after eating Mezza9's blackforest and BakerZin's Foret Noir. It seems that the more expensive Blackforest has a tendency of not being sweet to allow the sour kirsch-soaked cherries to be the most understanding in the entire bite. Thus, the overall taste is first a sharp alcoholic sourishness, followed by the smoothness of the mousse and whipped cream with a bitterish after-taste of dark chocolate.

When I first had it at the cafe, the cake has pretty much melted and thus didn't stand out when we have it together with the chocolate tart and flourless chocolate cake. However, it was completely different when I had it at home, chilled proper and each bite brings me to heaven. I'm serious, even my family members were surprised how Blackforest can be so different and memorable.
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Yuan's comments

Laurent's black forest was kind of different from the rest of the selection. I was expecting rich and thick chocolate mousse or sponge coup with cherries. However this was relatively light, smooth chocolate cream rather than mousse. The cherries were mildly sour but what stood out was the smooth chocolate cravings by the side which not many can achieve. Overall worth a try but I am not really a fan of black forest cakes.
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Laurent Bernard Chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://thechocolatefactoryonline.com/

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Laurent's flourless chocolate cake

Laurent's flourless chocolate cake

My good impression of this cake still stay, for its soft and springy texture. Often chocolate cakes are made good because of cream or mousse to soften and moisten the texture and eating it on its own can be dry and crumbly (Yes, I have a habit of eating cakes layer by layer) but not in the case of Laurent's flourless chocolate cake.

The chocolate content is definitely sufficient to my liking and the texture is not overly light like a chiffon. In short, one of the best no-frill chocolate cake I have ever eaten and is recommended for those who dislike mousse and cream.

Oh, this time round, I took Ice's recommendation and have it with their vanilla ice-cream. Agreed with her that it is like eating warm chocolate cake minus the molten lava. _________________________________________________________
Yuan's comments

My usually impression of flourless chocolate cake would be those that are dry and coarse. Laurent's flourless chocolate cake on the contrary was soft and "egg-y". Not the usual rich chocolate sort but simliar to those light chocolate sponge. Order it together with a scope of their vanilla ice cream to bring out the contrast in taste. Highly recommended. _________________________________________________________

Laurent Bernard Chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://thechocolatefactoryonline.com/

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Laurent Bernard Chocolatier ~ Easter Special 2009

Laurent Bernard Chocolatier ~ Easter Special 2009

We were extremely honoured to be invited by Chef Laurent to take photos for his Easter chocolate collection 2009 and below are the creations he has put up for sales. You can see the sceens behind the process of our photoshoot at perspective of a non photographer.

Chocolate eggs with varying sizes of
5.5cm - ($5.00+), 7.5cm ($8.00+), 10cm ($15.00+), 12.5cm ($23.00+) and 22cm ($96.00+) in dark, milk, or colored. They are sold by pack or by piece and all the eggs are filled with small crunchy chocolate eggs.






Chocolate Hen (6cm) - $5.00+
Comes in milk and dark chocolate with candy eggs in the core of the hens







Candy eggs - $11.00+
"Pack of 100gm colourful sugar candy eggs"


Do visit Laurent's website for more ordering details.

By the way, I was reading Laurent's blog when I realized they have put up a lovely chocolate showpiece. His entry can be viewed here.

All photos are copyright reserved and are properties of Laurent Bernard Chocolatier. If you see a photo you'd like to use please drop an email ( info@thechocolatefactoryonline.com) to Laurent Bernard Chocolatier and ask for permission. Thank you.

Laurent Bernard Chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://thechocolatefactoryonline.com/

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Laurent Bernard Chocolatier @ the Pier

Laurent Bernard Chocolatier @ the Pier

Along the stretch of the Singapore River, Robertson Quay is less heard when compared to Boat Quay and Clarke Quay and thus one will be surprised by the tranquil ambience offered by this more laid-back cousin. I recall my first visit to Robertson Quay was my visit to Canelé Pâtisserie Chocolaterie and I can never forget the leisurely walk with Yuan along the other part of the river.

When it comes to history, Robertson Quay was a site for merchants’ offices, warehouses and jetties to facilitate the loading and unloading of goods. Being a fishing village in the past, our parents and grandparents will be able to describe the old Kampong (village) houses along the banks.

After my visit to Laurent @ Portsdown Road, several readers and friends have asked me about their flagship branch @ the Pier so having dropped by for a chocolate fix recently, I have brought back lovely pictures of this place to tempt everybody to come by and enjoy the wonderful chocolate treats.

Unlike the rustic outlook adopted by the branch @ Portsdown Road, this branch has a brighter interior seating with the use of contemporary colours of white, green and black.

With ample lighting through its glass-paned walls, it provides a wonderful place to relax and enjoy the serenity of Robertson Quay. Although the window seats fail to overlook the Singapore River, it was an interesting sight to look at the passer-by on a lazy Saturday afternoon.

Some of the exterior seatings which are often full on weekend evenings...

With a huge shelf at one corner of the cafe, one will not miss the individual ornaments... Some are pretty interesting...

Although the no-photo policy sign was placed on the main door, Mr. Laurent did honour his word to allow photography upon asking for permission. When it comes to service, the staff are prompt when voicing our requests.

Most of Mr. Laurent's chocolate desserts are memorable and the dessert that have always leave a deep impression in my mind is none other the chocolate tart. That is something I will not complain when there is excess as it is simply addictive and heavenly.

Our afternoon spent at Laurent is no doubt a nice one and I would like to express my greatest thank you to Laurent's business development manager for her promptness in replying my emails and also to allow us to take so many pictures.

We are definitely going back for more Laurent's creations.

For your information, the other items which we have for the afternoon were Plaisir sucré and cheesecake.
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Laurent Bernard Chocolatier
The Pier at Robertson Quay 80
Mohammad Sultan Road #01-11
Singapore 239013

Tel: 6235 9007
http://www.thechocolatefactoryonline.com/

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Laurent's version of the Plaisir sucré

Laurent's version of the Plaisir sucré

I couldn't resist not trying Laurent's Pleasure after reading the comments posted by Ice and Evan. Believe it or not, I didn't know that plaisir sucré is the French name for Pleasure and if you want to know more about this creation, please use plaisir sucré instead of Sweet Pleasure (for obvious reasons) in your internet search engines.

Pleasure is not available everyday at Laurent and thus it is better to call up to check their stock.

Anyway, I realized that Plaisir Sucré is created by the famed French pastry chef Pierre Hermé but I suspect since this is not easy to make, it didn't cause as much stir as macarons.

Made of five elements, namely: (1) hazelnut dacquoise, (2) hazelnut praline, (3) milk chocolate ganache, (4) milk chocolate whipped cream and (5) thin sheets of tempered milk chocolate; this indeed presents a chocolate sensation with varying texture and taste.
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Fen's comments

This looks lovely on the plate and to be frank, it was a mental torture to wait for Yuan to finish snapping this baby. The moment he is done, I simply digged in.

Comparing with my first encounter of BakerZin's Pleasure, this was indeed incredible. It has what I will describe as crisp (from the chocolate sheets), rich (from the chocolate ganache), crunchy (from the hazelnut praline) and chewy (from the dacquoise) all in one bite.

When rich chocolate with moderate sweetness pairs with milk chocolate-hazelnut praline and dacquoise, it is simply what we call a match in heaven.
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Yuan's comments

I guess I do not have to say much about Laurent's chocolates. The thin sheets of chocolate on the pleasure was just the right thickness and smoothness. This is a must try. (I must warn that it is rather expensive at $9.60)
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Laurent Bernard Chocolatier
The Pier at Robertson Quay 80
Mohammad Sultan Road #01-11
Singapore 239013

Tel: 6235 9007
http://www.thechocolatefactoryonline.com/

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Laurent's cheesecake

Laurent's cheesecake

Chocolate boutique, Laurent Bernard Chocolatier has always been known for their chocolates but one of our unexpected orders for the afternoon is their cheesecake.

Pardon me for my poor description with cheesecakes, I am not very well-versed with cheesy terms but generally this cheesecake is extremely rich with a firm and springy texture. The cream and water content seems to be lower than New-York style cheesecake with its after-taste tipping towards the sweet side (i.e. not sour).
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Yuan's comments

As Fen pointed out, I guess its never easy to describe a cheesecake. (It would be kind of wierd to say that a cheesecake is cheesy right?) This cheesecake on first bite really tasted like eating a block of chedar cheese. However as you slowly indulge in this cheesecake, you will feel slight sweetness. On the whole - worth a try.
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Laurent Bernard Chocolatier
The Pier at Robertson Quay 80
Mohammad Sultan Road #01-11
Singapore 239013

Tel: 6235 9007
http://www.thechocolatefactoryonline.com/

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Chocolates from Laurent Bernard Chocolatier

Chocolates from Laurent Bernard Chocolatier

These are the chocolates available at Laurent Bernard Chocolatier and I got the 70%, Noisette, Champagne truffle, Palet d' Or and Whisky truffle since Yuan have a liking of alcoholic tinted desserts...

Each piece of truffle costs $2.80 (excluding 7% GST) and a box of 6 costs $23 nett.


Anyway, in the same 8 days that featured Laurent's Hot Chocolate, The Chocolate Bible of 8 days (No. 933, Sept 4, 2008 - The Chocolate Issue) also recommends Laurent's bite-sized assorted chocolate.


The mentioned munchkins in 8 days were the cocoa-rich 70% Ganache (dark chocolate with a splash of cream), Noisette with crunchy chopped hazelnuts suspended in voluptuous milk chocolate and luxurious Champagne truffle (lumpy ganache resembling the fungus).

Got a chance to venture Laurent's famous temperature-controlled room which is kept at 17degC and to see Laurent Bernard, the man behind Laurent's, at work. He sure looks stern and I didn't realize I was flashing my camera non-stop on Sunday.

Sure glad I asked for his permission... Since these chocolates are for Yuan, I leave him to comment Laurent's confections...
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Yuan's comments
Actually as I mentioned in my earlier post, I am no expert on chocolates. However, I did make several observations after eatting all these expensive chocolates. First what you are really paying for is the texture. The more expensive chocolates tend to be smoother. Second when the chocolate content is too high, all the flavours will taste alike as it is overwhelmed by the chocolate taste.

Having eaten Laurent's chocolates and Canele's chocolates back to back, I guess it would only be fair if I compare these two. Puting aside price and accessibility, I would say Laurent's chocolates are clear cut better. Laurent's chocolates win by texture as well as a wider selection of chocolates. Canele's chocolates are simply too rich and focus on high chocolate content which comprises its flavours.
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Laurent Bernard chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://www.nibschocolate.net/

Operating hours -
9am to 6pm (Tues to Thurs, Sun)
9am to midnight (Fri & Sat)

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Presenting Laurent Bernard at Portdown Road

Presenting Laurent Bernard at Portdown Road

I guess most people are curious with the "no photo policy" in Laurent Bernard and I have to tempt all my readers to patronize this branch. Anais, the duty manager, has given me the permission to take pictures of the place and believe it or not, 62 photos were snapped this afternoon. What I am trying to say is that just make your intentions known and I am sure they will accommodate provided you don't send flashes to disturb their diners...

I would like to take the opportunity to thank her for the nice hospitality for this afternoon, and thus a wonderful high tea on a lazy Sunday afternoon. I think it is worth the hassle to come down via SBS bus 191 and have a slow walk with Yuan along the AYE.

This place really reminds me of those little cottage restaurants which I have been when I was in Australia. Very homely and warm feeling...

Remember my first entry on this branch. Oh yeh, the alfresco dining area is lovely...

And for those who are curious about the background of these houses along Portsdown Road, Wessex Estate is actually a residential estate that was built around the WWII period and these walk-up apartments and semi-detached houses were believed to house non-commissioned British officers during the Malayan Emergency (1948 to 1960).

Chocolate Souffle($16.50 w/o GST)
Of course, this is the 4th chocolate dish we have ordered for this afternoon, the chocolate souffle...

Ice has a better coverage on Laurent's chocolate souffle in which she talks about the use of Araguani cocoa in this souffle. You might want to drop by and have a look =)
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Fen's comments

This light, fluffy, baked dish surprises me with its bitterly rich chocolate. The refreshing raspberry sorbet that comes with it really help to quench thirst after the few chocolate desserts and the chocolate sauce that comes with it blends perfectly well with the souffle. I like this dessert for being light but yet the chocolate content is not compromised.

When eaten warm, it has this soft and fluffy taste. When it is cooled, it taste just as soft but springy like a lighter version of the warm chocolate cake.

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Yuan's comments

Like most souffle, the top layer of the chocolate souffle is slightly crispy and beneath this layer is soft egg like sponge. Having tried lemon souffle and bailey souffle, I guess I prefer my souffle to be of a lighter flavor. Chocolate has this strong taste that does not really match the soft souffle.
This souffle comes with warm chocolate and raspberry sorbet. The sorbet really helps to relax your throat after a session of chocolate over load. This would be worth a try if you are tired of chocolate cakes.
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Laurent Bernard chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://www.nibschocolate.net/

Operating hours -
9am to 6pm (Tues to Thurs, Sun)
9am to midnight (Fri & Sat)

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Chocolate Tart from Laurent's Cafe & Chocolate Bar

Chocolate Tart from Laurent's Cafe & Chocolate Bar

Chocolate Tart ($7.80 w/o GST)

When I first mentioned about my visit to Laurent Benard, Kyn mentioned about their chocolate tart. Oh yeh, I didn't get that because it was too early in the morning and the tarts weren't available. Now, I finally get to eat it, 3 days after my first visit.

This is Larent's most popular dessert, made of a crispy hazelnut base and dark chocolate cream. you can't go wrong with it.
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Fen's comments

The moment Yuan took the first bite, he instantly knows why I was smiling and practically in seventh heaven. I am a fanatic of hazelnut praline and this was instantly my favourite. You will see it soon under my Hazelnut-chocolate mousse special.

The triple chocolate was not sweet and I love the rich and smooth chocolate. Just beneath the chocolate is the hazelnut praline. Yes, it is crunchy with the right amount of hazelnut taste and lastly, it has the almond tartlet pastry that is thin and crispy. With 3 extreme levels of texture and taste, one word to describe... "Heavenly..."

My goodness, just typing this entry, makes me crave for more...
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Yuan's comments

Those who love hazelnut nut praline should give one a shot. Creamy milk chocolate with a thin layer of hazelnut praline and crispy crust. The proportion was simply just right. You will first taste the smoothness of the fine Laurent chocolate then you will feel the taste of hazelnut praline then the crunchy bit of the tart completes the chocolate indulgence. I guess the tart really makes the usual chocolate hazelnut praline better.
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Laurent Bernard chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://www.nibschocolate.net/

Operating hours -
9am to 6pm (Tues to Thurs, Sun)
9am to midnight (Fri & Sat)

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Classic Hot Chocolate from Laurent Cafe & Chocolate Bar

Classic Hot Chocolate from Laurent Cafe & Chocolate Bar

Hot Chocolate ($8 w/o GST)

This hot chocolate was featured in The Chocolate Bible of 8 days (No. 933, Sept 4, 2008 - The Chocolate Issue) and as mentioned in the article, choco guru Laurent has close to a monopoly on fine chocolates. We don't deny the fact and we simply fall in love with all the selections we had this afternoon. This is what we called "death by chocolate".

Classic Hot Chocolate is basically melted Valrhona dark chocolate and milk, served in a rustic pot akin to those used by Spanish aristocrats and 8 days claims that this drink is almost as good as the one at the famous La Maison du Chocolat cafe in Paris.
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Fen's comments

This is really a super thick brew and we practically got intoxicated with the amount of chocolate present in this drink. However, this is just too rich for me and due to its low milk and sugar content. I can't help it but to appreciate my Peach tea. The weather is just too hot to take so much chocolate in a go. I prefer the desserts much more though.

Sorry to say that I didn't like this as much as the Iced dark Chocolate Granite from Max Brenner.
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Yuan's comments

This is your typical cup of hot chocolate. High chocolate content, very dense and slightly bitter. Personally I would prefer my hot chocolate to have a higher portion of milk as well as slightly sweeter. I guess readers who are used to eating milk chocolate would think like wise too. After finishing half a cup, my throat was already slightly sore. I would say that it taste similar to the 2am dessert bar hot chocolate. Nonetheless I look forward to trying the other selection of chocolate drinks which Laurent offers. Especially the chocolate milk shake with rum.

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Laurent Bernard chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://www.nibschocolate.net/

Operating hours -
9am to 6pm (Tues to Thurs, Sun)
9am to midnight (Fri & Sat)

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Truffle Cake from Laurent Bernard Chocolatier

Truffle Cake from Laurent Bernard Chocolatier

Laurent Bernard chocolatier opens a new branch along Portsdown Road and as mention in the previous entry, it has a very secluded and isolated location that gives a very peaceful place for high tea.

I didn't take the interior of the cafe not because of the no photo policy but rather I didn't have my point and shoot camera with me. These pictures are taken by my daddy but trust me, the alfresco dining area on the other side of the cafe is really pleasant.

I love the rich and dark chocolate coating of this cake, it has the chewy and fudgey taste. The sponge is similar to the flourless cake but the truffle brings it to a different level, a combined effect of a cake and mousse. Overall, the texture is good but highlighted by daddy, this cake is on the sweet side, particularly the chocolate fudge and thus he prefers the fudge cake from Classic cakes, Jane's cake station and Awfully chocolate. However, with my medicine coated tongue, I prefer this over the fudge cake from Classic cakes and Awfully chocolate.


Similarly to the flourless chocolate cake, each slice of truffle cake costs $6.80 (excluding 7% GST).

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Fen's comments

I tried this again 3 days later and I don't deny the fact that this fudge cake is one of the best. Why is that so? Because it has the richest chocolate fudge with a springy chocolate sponge among the entire lot we have tried and we felt that it deserved to be on the top of our favourite list. So in the next few days, we will remove one of them from our special and this will make it to our newly favourite 4.

I thought the sweetness was just right. Maybe daddy finds it too rich and he prefers the moist chocolate fudge cake.

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Yuan's comments
This is undoubtly one of the best chocolatate fudge cakes which I have eaten. The overall feeling is like eating slightly melted cadbury chocolate with soft chocolate chiffon. So simple yet not many cake shops does this as well as Laurent.
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Laurent Bernard chocolatier
Laurent's Cafe & Chocolate Bar
5B Portsdown Road
#01-02
Singapore 139 311
Tel: 6475 4182

http://www.nibschocolate.net/

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