The city’s brimming with treats for chocoholics. A Chocolate Affair, an Australia-based chocolate lounge has opened in Bandra’s Pali Naka, offering delicacies like chocolate pizzas, waffles and shakes, all claiming to be authentic.
“We serve waffles warm, not hot, which is the way it’s served in Belgium,” says Adnan Khan, operations manager. What is known as the Sensory Lab in Australia, has morphed into A Chocolate Affair for the Indian audience.
“Indians have sweeter tastes, so we’ve had to adapt some of our offerings. But unlike most other places that use cooking cocoa or readymade mixes, we use pure melted chocolate for our shakes and toppings. We’re sure it will be a big hit here,” adds Farhana Sacha, director.
The two-level lounge has a basement area with dark interiors and dim lighting. The chocolate pizza (Rs 280), while boasting of all the right ingredients — mini marshmallows, sliced banana and white chocolate drops — was chewy.
Despite claiming that the waffles (Rs 225) were as authentic as could be, they crumbled easily and felt tough on the palette. The high prices would also disappoint most customers. The only dish worth the effort seemed to be the Mexican hot chocolate (Rs 135), a lightly spiced concoction that warms you up like a shot of brandy.
Bandra’s Taj Lands End is also hosting a chocolate festival. When quizzed on the strange timing, chocolatier Jean Marc says, “Mumbai weather is usually too hot to eat chocolate, that’s why the cool monsoon is the perfect time.”
He finds that Indians aren’t fans of dark chocolate and prefer nutty and fruity tastes. He explains, “Orange and chocolate seem to be a very good match for the Indian palette. They also like nuts, which is good, because nuts are reasonably priced in India. Hazelnut seems to be the most popular. We’ve also created an Asian Spice cake using common Indian spices like cardamom, star anise and cloves. It’s very popular among our customers.”
Asian Spiced Chocolate Mousse Cake
Spiced chocolate mousse
Spiced chocolate mousse
Boil 150g milk and add 5 g cinnamon, star anise, cloves and nutmeg
Let infuse for 15 min and mix with 100 g cream
Boil and pour over 80 g egg yolks
Boil again, add 6 g gelatin
Pour over 150 g of 70 per cent dark chocolate and 15 g cocoa mass
At 45 C, add 250 g whipped cream
Whip 250 g egg yolks with 200 g sugar.
Sieve and add 125 g flour with 50 g cocoa powder. Add 80 g melted butter.
Now add 250 g egg whites whipped with 60 g sugar.
Bake at 160 C for around 35 min.
Boil 375 g water, 425 g sugar, 155 g cocoa powder and 260 g cream.
Then add 15 g gelatin.
In an upside down flexipan, put one layer of chocolate mousse.
Follow with a layer of chocolate biscuit.
Add the glazing after reezing.
Top with chocolate decoration.
Courtesy: Taj Land's End
Mexican hot chocolate
60 ml of melted Belgium chocolate
Pinch of red chilli powder and cinnamon powder
Pinch of pepper
To a cup, add pure melted Belgium chocolate
Add a pinch of chilli, pepper and cinnamon powder and mix.
Add frothed milk
Dust with ground nutmeg and cinnamon
Courtesy: A chocolate affair