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HindustanTimes Wed,03 Sep 2014

Choc awe

Sonal Ved , Hindustan Times  Mumbai, August 16, 2013
First Published: 15:08 IST(16/8/2013) | Last Updated: 16:57 IST(16/8/2013)

After a hearty meal, in the middle of break-up sadness and during happy occasions- chocolates are always welcome. And now an increasing number of makers in the city have started taking this indulgence to a new level, by experimenting with bizarre variations of chocolate. From hand-rolled truffles with a hint of herbs, to tempering cubes with spices and dripping it over vegetables, Mumbai’s chocolatiers are doling out new cocoa combinations.

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Potato chip chocolate
At Royce Chocolates, Palladium, PHOenix mills, lower parel
As if it wasn’t hard enough to resist potato chips and chocolates as comfort foods individually, the Japanese brand Royce has decided to combine the two. The store sells an innocuous-looking bag brimming with potato chips coated with chocolate. Though, chippers, as they are internationally known- are a common sight internationally, in Mumbai, Royce is the only place making them. A cross between a snack and dessert, this treat works because the corrugated chips hold a lot of chocolate. The sweet stuff melts sparingly in the mouth and the final taste has a salty kick.
R755 for 190 gm
Also try: Berry cube chocolate

Milk chocolate and coriander pralines
At the Bombay Baking Company, JW Marriott Hotel, juhu
This one is best suitable for those who like their chocolate very sweet. The yellow ball is filled with a spoonful of milk chocolate and finely chopped coriander shreds. While we really like the daring combination of flavours that the chef has attempted, the usage of the green leaves isn’t as obvious as we would have liked it to be. It only gets confirmed once we see bits of micro-chopped coriander that is folded into the toffee to create its interior. You might occasionally experience a burst of coriander, but the rest is just a pool of milk chocolate all the way.
R75 per piece
Also try: Himalayan rock salt-dusted truffles

Asparagus chocolate
At the Renaissance Mumbai Convention Centre Hotel, powai
Eating vegetables was never so much fun. Blanched, oven-dried shafts of asparagus are drenched in a coating of dark chocolate and sprinkled with finely sliced pistachios. The shafts are then allowed to solidify to reveal these cocoa-covered greens. While it may sound crazy, this unusual pairing works well. The vegetable lends a juicy, grassy note to the chocolate’s deep nature and gives it a fresh lift. Each bite-sized piece has to be eaten as a whole, since the fibrous texture of asparagus doesn’t let it snap at once.
R30 per piece. Requires a minimum order of 12 chocolates
Also try: Masala chai chocolate

Strawberry and pepper chocolate
At Yauatcha, bandra kurla complex
Lift a piece from the sleek chocolate box, place it straight on the middle of your tongue, close your mouth and allow the warmth to slowly melt down this rock into liquid. The strawberry and pepper chocolate at this Bandra-based eatery tastes more of the former ingredient. It has a thin shell, encasing a soft chocolate ganache, flavoured with strawberry pulp. The chocolate has minimal hints of pepper, so it works even for those who like their confectionery relatively sweeter.
R55 per piece
Also try: Yuzu — Japanese orange chocolate balls

Green tea chocolate
At Neeru’s cakes, napean sea road
Spa in a box — this is the though that this chocolate brings to mind. The dark brown squares are made using chocolate that’s been flavoured with green tea extracts. Though the chocolate’s texture is not as smooth as we would have liked it to be (and it does not melt too quickly), its sweetness is apt. It has deep floral notes that leave an herbal tea-like trail on the palate. Apart from the squares, these bakers also sell a cup version of this chocolate, where edible cocoa cups are filled with tea-infused cream.
Rs1,200 per kilo
Also try: Thyme and almond digestive chocolate


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