Cup of cocoa – The New Indian Express

Express news service

BENGALURU: A perfect sweet treat for any occasion, chocolate is practically a love language in its own right. From milk to white and dark, if there is one candy that tops the charts globally compared to other sweet treats, it’s chocolate. Going beyond the usual, chocolatiers innovate this fiercely adored pleasure at its best and take it to an artisanal level of know-how and appreciation.

ITC’s Fabelle is known for creating immersive luxury experiences with chocolates and desserts in unique shapes and flavors. True to its annual tradition of innovative exotic offerings, this year Fabelle’s Heart of Gold (Rs 2,100) collection is reinvented in the form of pralines with edible 24k gold.

Organized by the team of master chocolatiers and Italian culinary legend, chef Marco Stabile, the collection is a tribute highlighting the characteristic virtues of our heroes of everyday life. The five pralines representing valor, knowledge, compassion, purity and persistence are filled with edible 24k gold-plated chips with ruby ​​mousse, almond-hazelnut with rich black mousse, chocolate milk mousse with alphonso mango confit and mousse white with a hint of lemon.

Smoor, the true couverture chocolate chain in India, offers refined artisan products made with authentic ingredients concocted by master chocolatiers around the world. Ideal as a gift or for yourself, the Smoor collection includes a wide range of chocolates, cakes, cookies, seasonal delicacies and gift boxes. The Limited Edition Smoor Gold Bar Box with Mallet (Rs 4000) is a dazzling gift for loved ones. Wrapped with a hammer to open the edible chocolate bar sprinkled with gold, inside you will find chocolate truffles, dragees and pebbles of different flavors and textures for your dining pleasure.

At Raahi – Neo bar and Kitchen, Chef Sombir Choudhary uses gold powder, also known as luster powder, to garnish the chocolate mousse (Rs 295) which is made from dark chocolate from single origin from Kerala. Jus’Trufs, a chocolate and dessert shop from master chocolatier Chenddyna Schae, offers artisanal treats such as pralines, luxury and classic truffles, baking bars, mousse cakes, fudge cakes, health bars and hot chocolate sticks.

Special mention for the single origin chocolate bars made in-house from beans grown in South India and sweetened with organic jaggery. The philosophy behind the production of this chocolate is to support local farmers and to offer chocolate lovers a product free from refined sugar, preservatives and additives. Chocolate bars have received rave reviews from fans of dark chocolate and milk chocolate, while dark chocolate made with palm sugar is suitable for diabetics.

Liquorice By Caroline specializes in artisan chocolates which are sold mainly through social networks. A special mention is the unique collection of chocolate cigars made from an age-old Italian recipe that can be personalized with or without alcohol. Limited edition candies are also favorites. An etiquette consultant by profession, self-taught chocolate maker Caroline started her business during the pandemic using her time during the lockdown. Belgian Callebaut chocolate, Cacao Barry and single origin chocolates from Costa Rica are key ingredients in Caroline’s magical chocolate creations.

Criollô aims to offer a unique chocolate sensory experience with a collection of hand-painted chocolates that reflect the flavors inside. True to the Criollô brand’s philosophy of supporting local businesses, founder Damini Padam has collaborated with local artists whose work is reflected in the packaging of chocolate bars. Artists showcase their creativity and credit is given to them and their artistic style. Criollô’s Christmas specials include an edible chocolate tree made of chocolate and nuts and delicious candies that are truly a work of art.

Oakwood Prestige Premier Bangalore’s Executive Chef Altamsh Patel hosted a gold-inspired three-course dinner by the rooftop pool on Christmas Eve. Dessert turned out to be the highlight of the evening with a slice of Mahalabia Chocolate Orange Olive Oil, dusted with a burst of gold dust.

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