K ki's Little Red Riding Hood

K ki's Little Red Riding Hood

One of the strengths in Kki's creations lie in minimal "contamination" (e.g. gelatin and artificial flavourings), thereby making their creations very pure in taste. Yuan describes the taste of this cake to be the closest to Valrhona Chocolate Bar, thus bringing the goodness of chocolate in every bite.

Surprisingly, I am one that don't fancy the combination of chocolate and raspberry since my threshold for sour is very low. Moreover, I am one that prefers to have chocolate mousse on its own or at the very most with hazelnut feuilletine. But setting aside these two factors (which happens to conflict my preference), I have to admit the chocolate mousse is very smooth and the dark chocolate mousse has boost my endorphins levels to the next height.

For more detailed description of the various componenets and its cross-section, check out at Ice's blog.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

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Strawberry Tart

Strawberry Tart

Have to give it to Ice's recommendation and many thanks to Delphine for reserving a slice of Strawberry Tart for me. I cannot describe how happy I was and definitely no regrets making a trip down to Kki ケーキ for this tart. Pretty sure I will be heading down Kki for more of this.

A simple combination of sliced strawberries, a thin layer of vanilla bean custard cream and cookie crust base; and what makes it splendid is the sweet strawberries and the buttery Sable Breton (quoted from Ice's blog).

It was only after trying the tart then I understand what Ice meant by Kenneth using good French butter for the base. I did a quick search on Sable Breton and apparently, sables means "sand" in French, thereby refering to the sandy texture of this crumbly shortbread-like cookie. Most importantly, the flavour of these cookies is dependent on the quality of the ingredients, particularly butter and vanilla extract.

I don't have to go far to rave about this since I got my answer the moment I sink my teeth into this creation. Try it and your senses will give you the answer.

K Ki Sweets
7 Ann Siang Hill
#01-00
Tel 6225 6650
Their website and facebook group

Operating hours:
12pm - 7pm (Sun to Fri)
12pm - 4pm (Sat)
Closed on Mondays

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No. 34, Strawberry Shortcake from Rive Gauche

No. 34, Strawberry Shortcake from Rive Gauche

To define a good strawberry shortcake is very dependent on what one expects from it. I used to rave about Rive's strawberry shotcake as it is cheap (previously each slice cost $2.80 nett) until the price of each slice shot up to $5 nett.

I have previously tasted this together with the strawberry slice from Yamazaki (or Sun Moulin) and the difference isn't big. In fact, both are similar with 2 layers of butter sponge with fresh cream and strawberries as the filling.

Comparing this with BakerZin's strawberry shortcake, the difference lies in the chantilly cream, while the former uses mascarpone in its chantilly cream giving it a slight sticky feeling, Rive Gauche is lighter in taste and that the "butter" after-taste is not prominent in the sponge.

The more outstanding strawberry shortcakes in my humble opinion would be the ones stated below, for the specific characteristics highlighted
1. Canelé Pâtisserie Chocolaterie which uses génoise sponge for extra texture,
2. Arinco King which uses a chewy and springy sponge and
3. The Patissier which is so finely layered with a sugar dough base.

Rive Gauche
68 Orchard Road
#B2-57, Plaza Singapura
Singapore 238839
Tel: 63419936

Operating hours: 10am to 10pm daily
Website

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Jolie Fraise

Jolie Fraise

This is a new creation from Rive Gauche and each slice is $6 nett. While it is the appearance that caught my attention, I cannot deny that the combination is interesting and refreshing.

The cake is decorated with white chocolate and has a generous serving of berry mousse with a layer of berry compote on a chocolate cake base. Berry mousse is smooth with a slight jelly-like texture (probably due to the addition of gelatin) while berry compote gives a slight tanginess with a sweet after-taste. Chocolate cake neutralizes the overall taste, thereby making the overall flavour easily accepted to most. No fanciful combination but a refreshing treat.

Rive Gauche
68 Orchard Road
#B2-57, Plaza Singapura
Singapore 238839
Tel: 63419936

Operating hours: 10am to 10pm daily
Website

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Chocolate DeSténation

Chocolate DeSténation

Chocolate DeSténation is one of the eateries located along the Discovery Walk at 313@Somerset and adopts a al-fresco dining concept. Finally, there is dine-in areas to enjoy DeSté's creations.


For now, there are several promotions namely the dessert degustation set @ $14.80+ (daily from noon to 6pm) which includes a pastry of your choice, one chocolate bon bon, a scoop of gelato and coffee / tea.

Alternatively, enjoy a 1-for-1 Hot Chocolate on Tuesday or Ladies Night on Wednesday for a 1-for-1 Chocolate Cocktail and Wine from 5pm till late.


A little disappointed that their signature Candle is no longer available in individual portion and the other that stirs my curiousity is Piedmont Pave`, a combination of chocolate sponge, cream, crunchy praline and Piedmont hazelnut cream. Once again, the component that caught my attention was the gold-dusted chocolate topping. Apart from that, the entire combination of cream and sponge reminds me of a regular cream cake found in neighbourhood confectionaries. Don't get me wrong, I guess this is an effect of eating cream and cake instead of chocolate mousse.


Due to the hot weather in Singapore, eating this (Nougatine & Rum) gelato is almost like drinking milkshake. It has a strong milk taste and very mild alcohol content. Sweet in Fen's opinion. One thing we notice, the gelato in the freezer seems to be in molten state, not sure if the temperature is not right or it is meant to be served in a half watery state.


I was rather disappointed by this Iced Chocolate Frappé (Note that the drink is not part of the set) considering that I have just drank Chocolate beverages from Jewels and Laurent in the past 5 days. This drink in my opinion tasted closer to chocolate milk from the supermarket with some chcoolate shavings as decorations.

Chocolate DeSténation (Closed)
Discovery Walk at 313@Somerset
313 Orchard Rd, #01-25/25A
Singapore 238895
Tel: 6836 5344

Operating hours: 9am to 11pm daily
http://www.deste.com.sg/

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Macarons, texture or flavour?

Macarons, texture or flavour?

Not sure have you encounter having cravings for one type of desserts but from two different places? Well, at least I did. Was thinking of heading to town for some macarons but when Yuan asked me where, I couldn't decide between the two.


Canelé's violette has always been my favourite until Jewels blow me away with their Black Palm Island Salt Macaron. Since I can't make up my mind, I shall have macarons from both and surprisingly, my choice is actually Canelé despite their macaron shells being hollow with a tiny bit of chewy centre. If you happen to try these macarons back to back, you will notice the almond and chewiness Jewels' macarons get to offer but what left a deeper impression is the stronger flavour Canelé's has.

Our taste buds determine something good or bad by comparison. Hence, it is not surprise after eating Canelé's rose / salted caramel macarons, Jewels' seems mild in flavour and less sweet.

Canelé Pâtisserie Chocolaterie (Shaw Centre)
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
http://www.canele.com.sg/

Jewels Artisan Chocolate
Orchard Central
181 Orchard Road
#02-31/32
Tel: 6509 8998
http://www.jewels.com.sg/

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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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Jewels' macarons

Jewels' macarons

Unlike our first impression, these fail to stand out when served with the Chocolate Mousse in Verrine and Hazelnut Slush. Although the macarons have its crisp and meaty shells and that they are nicely flavoured with rose or green tea (respectively), we felt that the main flaw lies in the slight watery and salty (subtle) buttercream.

If we were to compare strictly macarons with other places, this is definitely good, if not one of the best in Singapore but with outstanding chocolate desserts served back to back, we can't deny the fact that the other desserts are more addicitve.

Jewels Artisan Chocolate
Orchard Central
181 Orchard Road
#02-31/32
Tel: 6509 8998

Operating hours: 11am to 11pm daily
http://www.jewels.com.sg/

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Chocolate Slush

Chocolate Slush

Yuan is someone that is very sensitive to the type of milk used in beverages, hence his first impression of Jewels' chocolate beverages weren't postive. However, having tried the Chocolate Hazelnut Slush, he had a second opinion. With hazelnut incorporated into the drink, the milk becomes less distinctive, hence leaving an overall impression of the drink being rich and smooth.

When it comes to ice-blended drinks, it is important to have it smooth, the icy texture can be a put-off as it makes drinking unpleasant and diluted when the ice starts to melt. This was experienced when we had the Godiva's chocolixir (Dark Chocolate Decadence) and we compared it with Iced Milo blended with dark chocolate bits.

Anyway, for your information, there are only 2 iced chocolate drinks we like (till now) which is, the Chocolate Slush from Jewels and Iced Dark Chocolate Granite from Max Brenner.

Jewels Artisan Chocolate
Orchard Central
181 Orchard Road
#02-31/32
Tel: 6509 8998

Operating hours: 11am to 11pm daily
http://www.jewels.com.sg/

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Chocolate Tart with Gianduja Hazelnut Ice Cream

Chocolate Tart with Gianduja Hazelnut Ice Cream

Guess the chocolate tart from Jewels is stirring more attention and I guessed most would be tempted to compare with Laurent's chocolate tart.

Frankly speaking, both tarts are very different, while Laurent presents his tart with a crispy hazelnut base, dark and milk chocolate cream, Jewels is closer to the Caraibe of Canelé Pâtisserie Chocolaterie. The chocolate filling adopted by Jewels is closer to a huge slice of chocolate truffle that melts cleanly in your mouth. As for Laurent, it is the creaminess of the dark and milk chocolate filling with the crunch of the hazelnut praline that strikes the right chord for most.

Depending on individual preference, Yuan, being a fan of Canelé Pâtisserie Chocolaterie's Caraibe would prefer the chocolate tart from Jewels. As for me, I am more inclined towards Laurent's chocolate tart.

In this dessert, it was the Gianduja Hazelnut Ice Cream that screams attention. As what Yuan describes, it is very close to eating Praline Feuilletine minus the crunch.

Jewels Artisan Chocolate
Orchard Central
181 Orchard Road
#02-31/32
Tel: 6509 8998

Operating hours: 11am to 11pm daily
http://www.jewels.com.sg/

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Chocolate Mousse in Verrine

Chocolate Mousse in Verrine

This is one of the recommendation made by Chocolatier Then. The meaning of verrine is glass. Hence all 3 chocolate mousses, is presented in a see-through glass.

A combination of white chocolate yogurt mousse, 40% milk chocolate mousse and 66% Alpaco dark chocolate mousse, served with praline feuilletine (an ingredient where almond is been roasted with sugar and caramelized to make a smooth paste; with biscuits added for crunch), almond crumble, sesame crisps, macaron, chocolate twirls and berry compote.

This is a must-try at Jewels. With so many ingredients incorporated in one dessert, we are very surprised that it not confusing nor contaminated. The various toppings brings out the distinct characteristics of each type of mousse. For instance, the dark chocolate mousse was enjoyed with the crunchy praline feuilletine, white chocolate yogurt mousse compliments nicely with the berry compote while the milk chocolate is good on its own.

A nice symphony of the varying taste incorporated in each mouthful.

Jewels Artisan Chocolate
Orchard Central
181 Orchard Road
#02-31/32
Tel: 6509 8998

Operating hours: 11am to 11pm daily
http://www.jewels.com.sg/

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Green Tea Opera

Green Tea Opera

It is hard to find a good Matcha cake as often this flavour is not easily accepted by most. Apart from Goodwood Park Hotel's White Chocolate and Green Tea Cake that wowed us the last time round. My vague impression of Green Tea Opera stretches 2 years ago and I recalled it being thinly layered with green tea sponge, azuki paste and green tea buttercream.

Just to be doubly sure that this is good, we dropped by Grand Hyatt on Wednesday but realized they no longer have this in sliced. The whole cake (400g) is available @ $18+, with a 15% off after 9:30pm (50% off for sliced cakes after 9:30pm).

Something to note, comparing this with the old version, there is a slight difference. Instead of red bean paste, they have replaced it with chocolate and whole red beans. Apart from that, the layers are generally similar, with alternating green tea powder, whipped cream, almond sponge, chocolate and whole red beans.

Yuan simply couldn't stop once he started on this cake. The combination of matcha, chocolate and almond sponge was heavenly to him. This is the rare few matcha cakes which you have a thick layer of matcha powder over the top. The only complaint is that the red bean does not seem to serve any purpose, the taste is overwhelmed by the matcha and it makes the cake more "grainy".

Mezza9
Grand Hyatt Singapore
10 Scotts Road
Tel: 6887 5492

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Jewels Artisan Chocolate

Jewels Artisan Chocolate

At first glance, "Jewels Artisan" may give most an impression that this is a jewellery boutique but the owners of this outlet aim to bring about a chocolate experience to be enjoyed with all senses . Located right beside a live radio station (lush 99.5fm), this allows diners to enjoy every piece of handcrafted chocolates, made with premium chocolates and fresh ingredients.


Though Jewels Artisan is a new start-up, it is spearheaded by renown local Chocolatier Then Chui Foong. With her experience working in L'artisan Du Chocolate and her experience with the first open-concept chocolate kitchen (in Asia) when she was a chocolatier at Raffles Hotel, Chocolatier Then brings about a different level of visual chocolate experience with Jewels' open kitchen concept and chocolate sculptures presented in marble showcases.


We started our afternoon with two chocolate beverages, the Grand Cru Hot Chocolate with chocolate shavings (Made with Guanaja 70% Grand Cru) & Chocolate Slush (Single Espresso and Dark Chocolate). Both chocolate drinks are made from chocolate couverture as opposed to cocao powder.

Chocolatier Then felt that it is a misconception to conclude that dark chocolate are bitter by nature. High cocao content refers to low sugar and often has a certain uniqueness in taste, a characteristic of single origin chocolate. In fact, it is the over-roasting of cocao beans during production that gives the bitterish aftertaste. Anyway, the initial taste of the hot chocolate is milky and sweet; after-which the palette is slowly filled with the bitterness of dark chocolate.

As for the chocolate slush, apart from it being smooth, Jewels adopts a blend of 80% sweet Arabicas and 20% Robustas to compliment the richness of dark chocolate.


Grand Cru Hot Chocolate with chocolate shavings (complementary) &
Chocolate Slush (complementary)
At the moment, Jewels offer a Teatime Indulgence to allow one to try a bit of each at $14.80++.


Note that the 2 extra pieces of Nama chocolate (complementary) is not part of the set and that Teatime indulgence includes a pot of gourmet tea which is not shown in the picture.

From top left (in a clockwise direction), Blood Orange Sorbet, Chocolate Gateau, Topaz, Nama Choco and Black Palm Island Salt macaron

Blood Orange Sorbet gave us a totally new impression of what a sorbet is meant to be. Previous perception was the word sour. The Blood Orange Sorbet is smooth and mildly sour. Similar to drinking a icy version of orange granita.

Chocolate Gateau (means "cake" in French), a low sugar chocolate cake made with 85% abinao dark chocolate, is available as a whole in 2 sizes, 4-inch and 6-inch. To achieve a soft, moist and light texture, Chocolatier Then adopts a traditional method of making this cake, in which the egg yolks and whites are separated. No doubt a rich creation in which the sponge is lightly salted, thereby contrasting with the sweetness of the chocolate. Personally, we would preferred it sweet (minus the salt).

In addition, from our understanding when talking to Chocolatier Then, chocolate fudge (cakes) are made of icing sugar, hence despite refrigeration, the cake remains moist and soft. On the other hand, the low melting temperature of chocolate ganache or chocolate couverture used in good quality chocolate cakes make it alittle rougher.


The chocolate display with about 20 flavours to choose from
Chocolatier Then has won numerous awards for chocolate pralines and bonbons so it is no surprise her perception towards a good chocolate bonbon is very stringent. She define a good piece of chocolate to be made from fresh ingredients and melts easily at 30°C with no waxy aftertaste. Chocolate that are chewy or sweet are aftermath of excess vegetable fats (to increase the heat resistance of chocolates) and sugar (to prolong shelf life).

We tried Topaz (a Dark Chocolate with Macallan whisky), Nama Choco and Perie Noir (complimentary); and we have to admit all their chocolate are very rich and smooth, melting it perfectly in the mouth. Topaz is a must-try for people who likes chocolate with strong alcohol. The initial sweetness and smoothness of the chocolate will fill the palette but what is unique is the effect of whisky kicking in a few seconds later. This feeling is similar to having "hot air blowing out of your nose" which one would experience after drinking whisky.

As for the Nama Chocolate, despite a 70% cocao content, it is smoother than Royce's bitter nama chocolate. Thus, it is no surprise this creation wowed the Japanese media.

Perie Noir is something not to be missed at Jewels, the silky champagne ganache when eaten with Valrhona crunchy chocolate balls, is simply heavenly.


Macarons ($2/pc) is available in 5 flavours:
Passion Fruit, Green Tea, Raspberry, Butterfly Pea Bloom and Black Palm Island Salt.
Having work with highly regarded confiseurs, Pierre Marcolini and at Ladurée (with Pierre Hermé), Chocolatier Then ensures her macarons to adopt the classic light crust with a meaty, soft centre. To suit the local's palette, Chocolatier Then has an interesting flavour, the Black Palm Island Salt Macaron. Using Hawaii volcanic salt and salted egg yolk innards, the sweetness of a macaron is being neutralized but yet the saltiness is kept subtle.


Dark Chocolate Lava Cake with Ice Cream
served with 66% Alpaco Dark Chocolate Ice Cream. ($10.80++)
Using 66% Caraibe for the exterior and 70% Guanaja for the molten core, one will be surprised by the generous delight of both chocolates. However Yuan felt that the cake is a little oily, not sure if it is due to its butter content.


Just when Blood Orange sorbet surprise us with its mild sourish-ness, white chocolate sorbet (complementary) amazed us further with its texture closer to an ice-cream. As white chocolate tends to be sweet and milky, the concept of making white chocolate sorbet, makes it a refreshing treat.

Many thanks for Business Development Manager, Mr. Joseph Wang and Chocolatier Then Chui Foong for spending time to share their knowledge with us. This is definitely an enjoyable afternoon spent at Jewels and we are looking forward to more visits.

Jewels Artisan Chocolate
Orchard Central
181 Orchard Road
#02-31/32
Tel: 6509 8998

Operating hours: 11am to 11pm daily
http://www.jewels.com.sg/

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Tampopo (Takashimaya)

Tampopo (Takashimaya)

Most of us remembers chiffon cakes as the old school pandan available in neighbourhood confectioneries. Perhaps the more expensive ones would be those offered by Bengawan Solo. Lately, Yummi Chiffon made its appearance by introducing over 12 flavours. But, do we actually realize that Tampopo (Deli) upmarket their chiffon with chantilly cream and flavours such as coffee, chocolate, matcha and cheese?


When I started the blog not long ago, we tried Tampopo's Cheese Chiffon, Matcha Chiffon and the Scoop Cake all in a go and my impression for the Cheese Chiffon has not changed. In fact, we notice the browning at the sides and bottom and also a gradual increase in cake density as you reach to the bottom.

If I were to write about the Cheese Chiffon last year, I would flame it since a slice costs $5.80++ but after my sister attempt to bake a chiffon cake, I realize the browning at the sides and bottom is important for a good chiffon. Apparently, chiffon cakes collapse easily and has difficultly holding its structure during baking. Thus, it relies on 'clinging' onto the pan to achieve its height. In addition, the cooling of the cake needs to be done inverted and this can be done with the use of a tube pan hanging upside down onto a bottle immediately after removing it from the oven.

Anyway, setting aside the browning and the incomplete triangular shape, I thought the cake is dry to my liking so anytime a slice of pandan chiffon cake will satisfy both my taste buds and pocket. However Yuan likes the combination of the shredded cheese with the chantilly cream. A good contrast of sweet and salty.


I have mentioned that Tampopo's matcha chiffon ($5.80++) is worth a try in both "our preference" and an old entry. The strength of matcha is reasonable but the chiffon is not as moist as Tampopo Deli's Scoop cake. If you look at the picture closely for both the Scoop cake and the Matcha Chiffon (see above), there is alot more cream in the Scoop cake so it is no surprise why the Scoop cake is alot more moist than Matcha Chiffon.

With Tampopo having a branch at Takashimaya, enjoying Tampopo's chiffons and Scoop cake becomes alot more convenient. However, to enter a restaurant for just 2 slices of cakes, we thought it might be alittle awkward. Hence we ordered the follow ramen.


Tonkatsu Ramen


Miso Ramen
Prior to starting the blog, tampopo's ramen used to wow us with their pork katsu. However today's katsu was somewhat salty. Hence this lead us to walk alittle further to enjoy a sandcake at Arinco King (ION Orchard).

Tampopo (Takashimaya)
391 Orchard Road
#B2-33 Takashimaya Shopping Centre
Singapore 238872
Tel: 6235 2218
Website

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Chocolate Chiffon

Chocolate Chiffon

Personally, I thought Arinco King's vanilla sponge goes better with salted caramel or chantilly cream due to a distinct fragrance. Since chocolate has a stronger taste, the chocolate fudge and chocolate cream incorporated over whelms the taste of the vanilla sponge.

All in all, the chewiness and springiness of Arinco King's sponge is their niche.

Perhaps fellow foodies or bakers can give me some insights. Based on daddy's experience with baking a sponge cake, it seems that the chewiness and springiness of a Japanese sponge is often due to the addition of cornstarch. Despite layering with fluffy whipped cream, Arinco King's sponge isn't as soggy as other strawberry shortcakes we have come across. Not sure if this is an effect of cornstarch in cake chemisty.

Arinco King (Closed)
2 Orchard Turn
Ion Orchard Food Hall
#B4-60
Singapore 238801
Tel: 6509 8640

4th April 2010: Arinco King and the adjacent food stalls seems to be closed for good. The stall looks cleared out without much kitchen utensils nor boxes.
12th April 2010: Dropped a call to Arinco King and apparently there is no one on the line
Initial hypothesis: Is Arinco King closed for good?
13th April 2010: They are not listed in ION store directory anymore.

[ ... ]

Pleasant surprise for Arinco King fans

Pleasant surprise for Arinco King fans

More known for their salted caramel roll, Arinco King, has some pleasant surprises.

First, there is 50% discount for all items till 28th Feb 10, so Salted Caramel Roll is now priced at $9, Maccha Roll at $7.50. Do note that Vanilla Roll ($7.50) and sandcakes ($1.50) were sold out by I reached there at 8pm. Note that my sister visited Arinco King today and was told that 25th Feb 10 is the last day of promotion. Also all the items except the Salted Caramel Roll are sold out already.

Arinco King also launched a couple of new products such as the Strawberry Shortcake, which comes in 2 sizes, $20 for a large-sized cake as shown below; and 2 more flavours namely, the Chocolate Cake and Berry Lite Shortcake in smaller sizes (priced at $5).


Judging from my previous experiences with their sandcakes and salted caramel roll, Arinco King's vanilla sponge is uniquely springy and soft. Unlike the conventional chiffon which is porious, the vanilla sponge has a slight chewy texture. Its fluffy whipped cream with no use of egg yolks is pretty close to Tampopo's Scoop Cake.

Although the same vanilla sponge and whipped cream is used for their sandcakes, rolls and whole cakes, the main difference lies in how long the cream has in contact with sponge. Somehow or rather, refrigeration with the cream, make the sponge more moist and dense slightly wetter but yet springier than other Japanese cakes (i.e. Tampopo Deli, Yamazaki, Patisserie Glace).


Arinco's Salted Caramel Sandcake
Arinco King (Closed)
2 Orchard Turn
Ion Orchard Food Hall
#B4-60
Singapore 238801
Tel: 6509 8640

4th April 2010: Arinco King and the adjacent food stalls seems to be closed for good. The stall looks cleared out without much kitchen utensils nor boxes.
12th April 2010: Dropped a call to Arinco King and apparently there is no one on the line
Initial hypothesis: Is Arinco King closed for good?
13th April 2010: They are not listed in ION store directory anymore.

[ ... ]

Profiteroles by DeSté

Profiteroles by DeSté

Pistachio, chocolate and vanilla profiteroles with ground chocolate on a base of chocolate cake ($9)
The taste for this creation is predictable. Profiterole with vanilla custard, drenched with chocolate, sitting on a dense chocolate cake meringue.

What caught my attention is the golden cube of chocolate sitting on top of the profiteroles. From my understanding, Chef Deuiri has a technique of injecting air into pure chocolate to develop air pockets, thereby making it light like a styrofoam. My guess is that this golden cube is made in the same way.

Alright, these are the 3 cakes we had for that weekend and for those who are familar with DeSté's creations, one would have noticed that we have missed out their signature cake, the Candle cake that features different textures of chocolate, cream scented vanilla, caramel and crunchy praline with a base in rock chocolate. This was not available during our visit. Apparently, for that day, we were told that the store was expecting their delivery of cakes at 3pm. Although the selection is decent during our visit, it was alittle disappointing not being able to try their signature cakes and we notice that the whole cakes were also not available during our visit at 2pm.


Note that DeSté Confectionery at The Riverwalk doesn’t carry the individual cakes as that is an atelier (aka pastry laboratory) where all the creations are produced so only their chocolates and a few whole cakes are available at DeSté Confectionery at The Riverwalk. Also note that DeSté chocolate boutique at Mandarin Gallery is a take-away counter. For dine-in experience, drop by Chocolate DeSténation at 313@Orchard.

There is a 40% discount for their cakes after 8:30pm (for DeSté chocolate boutique at Mandarin Gallery) but please call to confirm this as I am not sure if I have recalled wrongly.

DeSté chocolate boutique at Mandarin Gallery
#02-26 Mandarin Gallery
333A Orchard Road
Singapore 238859
Tel : 6737 3247

Opening hours - 11am to 9.30pm daily
http://www.deste.com.sg/

[ ... ]

Blackforest by DeSté

Blackforest by DeSté

Chocolate cream, cherries in brandy, flourless chocolate sponge and lots of chocolate ($9.40)

This cake is really dense, the overall impression that I got after taking my first bite was "Did I just ate liquor chocolate?" Those that love the chocolate liquor combination will love this. My only complaint is the blend cream used in this black forest.

DeSté chocolate boutique at Mandarin Gallery
#02-26 Mandarin Gallery
333A Orchard Road
Singapore 238859
Tel : 6737 3247

Opening hours - 11am to 9.30pm daily
http://www.deste.com.sg/

[ ... ]

Han`ei by DeSté

Han`ei by DeSté

Silky white chocolate & wasabi, black sesame sponge & rich yolk custard scented with yuzu ($8.80)
DeSté, a pastry lab that specializes in handcrafted chocolates as well as bespoke confections, surprise us with this creation. Imagine having wasabi in a white chocolate cake.

Award winning pastry chef, Stefano Deuiri combines the art of traditional pastry making with new molecular techniques and brings in the concept of physic-chemistry of various ingredients into his creations. For instance, in one of the Business Times articles "Creating cakes as light as styrofoam", it was mentioned that Chef Deuiri adopts the use of modern cooking techniques to lyophilize ingredients such as fruits to give certain characteristics for his cakes.

In the case of Han`ei, Chef Deuiri uses a siphon to puff up the cake, which is then baked in a microwave. In addition, he is also able to reduce sugar levels but yet retaining its light texture by dehydrating it first. In this way, the natural colour and flavour are retained unlike the old-fashioned way of baking that modifies the taste and colour.

This cube-shaped creation is amazing if one pays attention to the different textures and flavours within a single cake. Within the smooth white chocolate cake shell, one can expect smooth yuzu-scented custard in its core and a thin layer of black sesame cake on top of the cake. When eaten together, the overall taste is refreshing but accquired in my opinion.

For those who are concerned about the wasabi, that is almost undetectable.

My overall opinion towards Han`ei is both love and hate. Not sure if this is due to the sophiscated molecular techniques are adopted while cooking baking or the unorthodox combination of ingredients. In any case, if it stirs your curiousity, trying this may give you the best answer.

In case, it is not the cake that interests you but rather the post-processing done to this picture. The instructions can be found on sitting.wishing.eating.

DeSté chocolate boutique at Mandarin Gallery
#02-26 Mandarin Gallery
333A Orchard Road
Singapore 238859
Tel : 6737 3247

Opening hours - 11am to 9.30pm daily
http://www.deste.com.sg/

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BLIC Blogger Outing

BLIC Blogger Outing

Ice-cream parlours are making appearance at every part of Singapore. Thus, in order to outshine the rest, it must be something very outstanding. For instance, Häagen-Dazs has been known for its rich and creamy texture while Ben and Jerry for its chunky filling. For homemade ice-cream, there are a few well-known ones such as Island Creamery, U.d.d.e.r.s, Tom's Palette, Ice-cream gallery, etc; each with distinctive flavours and texture.


Making its debut appearance in the heart of Tampines, Ben and Larry decide to share their creations to all the foodies out there. Since the name resembles a particular ice-cream company, they called themselves BLIC aka Ben and Larry Ice Cream. According to Ben (co owner of the store), they chose the location due to rental as well as the lack of good ice cream palours in the east.


Invited by Ben, Harris brought the whole gang down to check out this newly opened ice cream parlour in Tampines.


Here we see the bloggers totally indulged and totally focused on the ice cream. So what did we eventually settled on?


Fen has always been a fan of lychee-flavoured desserts and she made no exception with her choice. So far, her favourite has been the Lychee Martini from Seventh Heaven while the version U.d.d.e.r.s offers was too icy to her liking. Rose and Lychee from Tom's Palette didn't leave much impression as their other flavours are awesome. For Blic's version, Fen actually likes it since the lychee is strong enough and the texture is acceptable. However, I am one that hates mint, thus associate it with the mint sauce that is served in Indian stalls.


I have a liking for rum and raisin and unlike other rum and raisin ice-cream, this one has additional rum-soaked raisins mixed in before serving to provide the additional punch. Overall, the ice cream is slightly on the sweet side with slight tint of rum taste.


The bloggers weren't contented until they tried all the flavours, despite the amount of bowls, we went on.


Larry prepared tiramisu which is presently still at the R&D stage. This isn't really a tiramisu as it replaces the mascarpone layer with their in-house Tiramisu ice-cream. The liquor and ice-cream made it similar to the taste of their rum and raisin except with the addition of cocoa powder. To Fen, since these tiramisu weren't kept overnight, the sponge fingers were pretty dry and rough. Moreover, the goodness of a tiramisu weren't felt due to the absence of the mascarpone layer, closer to a mudpie (IOHO).

Overall, the texture of the ice-cream varies depending on the flavour and special mention to the Baileys, Double Chocolate and Green Tea since the texture were not compromised and its flavour is strong enough to appeal. However, there are some flavours such as the Vanilla Bean and Bird Nest with Almond are icy and coarse. Well, Blic is trying to improve their ice-cream and are experimenting different waffle recipes. Give them some time, enthusiasm and passion often bring a cafe to a different level.


Before signing off, we would like to thank Ben and Larry for their invite to this ice cream tasting season as well as our organiser, Harris.

Blic Ice-Cream Cafe
Blk 802 Tampines Ave 4
#01-23
Singapore 520802
Tel: 6786 0860
http://blic-sg.blogspot.com/

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