Having had fond memories at 1 Caramel previously, I was definitely looking forward to returning –this time, for a Valentine Chocolate Workshop with 1-Caramel Cake Artist and Pastry Chef Ivan.
We learnt how to craft and decorate hand-made praline chocolates using Valrhona chocolates. In this post, I shall share with you 3 recipes, which you can easily attempt at home.
PrimaDéli is bringing you a selection of New Year cookies and pineapple tarts this Lunar New Year; three selections of pineapple tarts – Divine Pineapple Tarts, Pillow Pineapple Tarts and Fortune Pineapple Tarts – are available alongside two new cookies – Pumpkin Seed and Oatmeal Cranberry.
3 Inch Sin is a boxy dessert café specialising in freshly baked warm chocolate cakes; this outlet at Millenia Walk is an addition to their first outlet at Cluny Court opened in 2010.
They show no modesty in proclaiming having the widest selection of molten cakes in Singapore – currently available in 11 flavours – while they are still exploring more flavours to incorporate into their molten cakes.
Life is too short to commit to one favourite flavour, do step out of your comfort zone and try their unique flavours!
MakeShake, the first customisable milkshake concept in Asia recently launched its flagship store at City Square Mall in October 2011.
Once you get down the escalator to the basement 2, MakeShake will immediately catch your attention. Its colourful façade with bold logos in shades of rainbow will prepare you for the jovial treats coming ahead.
At MakeShake, you can customise your own milkshake with a variety of Shake-Ins and flavours to choose from, blended with a homemade reduced sugar malted vanilla ice-cream –the less sweet ice cream will appeal to the health conscious. For those with a sweeter tooth, go all out with the add-ons.
Van Houten has been around for a very, very long time. Its rich history dates back to 1828 when Casparus van Houten Sr. patented a method to inexpensively process cocoa. Later his descendant, Coenraad Van Houten, created the Dutch Process to make chocolate powder more soluble in water.
Today, in year 2011, they are still one of the top leading brands of chocolate that is sold worldwide. I am sure for most of us, Van Houten chocolates are one of few chocolates that we grew up with. I remember melting the chocolate dragee with the almond center in my mouth. Sometimes I’ll just hastily chew on the whole chocolate to see what I get from a bag of Fruit and Nut mix. I love the Van Houten Assorted Neapolitan, with Milk, Mocha and Orange flavors. It’s one of the Chinese New Year Treats I’ll attack, my favorite being the orange flavor.
At some point of times in our life, we have had a taste of the luscious chocolates from Van Houten.
Cocoaphilia aims to reach out to chocolate fanatics like me and tells us that we are not alone. Below are a few photos from the event and I hope they pique your appetite for a bar of Van Houten chocolate at the end of the post.
I had first blogged on K-ki in early 2010, February to be exact and it has remained one of my top choices for cakes in Singapore. I continue to stand by to all the comments that I made of their cakes then – that itself is testament to their ability to consistently churn out cakes of quality, and not letting fame get to their heads.
Some bloggers have been commenting on their latest creations recently – Emily (S$9) and Tiramisu (S$9) and I thought it has been a while since I paid them a visit, so why not? Delphine, the affable lady boss a.k.a. lao ban niang commented that it must have been at least 5 months since I last visited.
Did I like the colourful cousin of the Kinabalu or K-ki’s rendition of the Italian classic? Read on to find out more!
A chocolate souffle, as I have come to be acquainted with, is one in a ramekin where it rises with a soft centre. So, you can’t blame me for wondering why this was called a souffle instead of a molten chocolate cake.
In any case, for purposes for this entry, Max Brenner’s Chocolate Souffle (S$16++), was rather good! The cake came out with a perfectly molten center and the ice cream served on the sides was a welcome addition.
This is a way overdue blog post and it because of technical errors and other commitments but I digress.
Hong Kong is place well known for their desserts as well. Having said that, I’m going to introduce to a dessert chain that uses mango as their main ingredient. Hui Liu Shan Desserts is a chain with stores located all over Hong Kong, well known for serving their desserts made mainly from Mango. Mango puree, mango slices, mango dices, mango ice cream – every single possible way of eating mango in a nice and chilled manner, they have it covered.
Glenn and I, sat down at a busy store just opposite Time Square and had 2 desserts. Mainly the Mango with Ice Jelly and Mango with Coconut. The desserts are made to order – which means, the puree and the mangoes are freshly cute and pureed on the spot to preserve maximum freshness of the dessert.
A recent food trail with 2 colleagues landed us at Canele, Paragon for some sweet after-work desserts. In all, 3 of us ordered 2 slices of cake and 2 sweet crepes (they have savoury ones too). Do the math and you’ll realize that, for someone who does not take too much to his desserts like myself, that’s a lot of desserts!
Before I begin, let it be known that I am not one too keen on his desserts (Read: I’m not someone who needs a dessert to end off every meal). And, for the record, as of this writing, I am unable to distinguish the difference between a génoise sponge and sponge cake. Desserts for all its technicalities, shall be left to the experts, sgdesserts, skinnier than the original and divinejoybites.
It was my second day in Hong Kong with Glenn and both of us headed out for some claypot rice (which will be blogged about later) Yau Ma Tei.
So after our dinner we explored the surrounding area for a while. After passing by countless Chow Tai Fook, Chow Sang Sang and Luk Fooks, we stumbled onto this quaint little place that sells milk based desserts.