Ph.Ds of FOOD

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Laurent Bernard Chocolatier

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One of the main attractions of Robertson Quay (to us) is Laurent Bernard Chocolatier. The place was very packed at 10pm on a Friday night but we managed to snag one of the last outdoor seats available. There were many tables of customers who ordered the soufflé. Well, to our knowledge, soufflés are light fluffy cakes. And all along, we tend to prefer rich, dense chocolate cakes. Hence, after much deliberation, we decided against the soufflé and ordered the following instead:

Rum Baba

Rum Baba

Rum Baba

Rum Baba

Rum Baba is essentially an yeast cake saturated in rum and topped with a layer of cream. There was a small plastic pipette filled with rum, placed at the corner of the cake. So with a little squeeze, we added more rum to the rum-soaked yeast cake. On its own, the cake was rather light sponge, which on normal occasions, we probably wouldn’t like it. However, in Rum Baba, the entire cake was soaked thoroughly in rum, and that made all the difference. Every bit of the cake was saturated with rum. The top layer of cream didn’t taste like whipped cream (which we dislike). Rather, it wasn’t cloyingly sweet, had a very smooth texture and tasted pretty good.

Chocolate Tart

Chocolate Tart

Yes, the all famous Laurent Bernard Chocolate Tart. Our all-time favourite Chocolate Tart. No matter where we went, how many tarts we have tried, we’ve always felt that this was the best. The dark chocolate cream was smooth, soft and simply melts in our mouth. You could really tell that it was made of premium chocolate and the taste was heavenly. We can never get sick of the chocolate. The crispy hazelnut base added crunchiness and a secondary texture to the dark chocolate cream. The only disappointment is that the tart seemed to shrink in size compared to the previous time we tried. Pure dark chocolate + nutty base = simply divine. No wonder this is Laurent Bernard’s most popular pastry.

Truffle

Truffle

Truffle

Truffle

The 3rd and last cake we tried was Truffle. Moist with a strong chocolate aroma, guanaja 70% is used for this cake. We had Truffle from Toast before, and compared to that version, this was slightly denser and less creamy. Truffles are rather suitable for chocolate lovers who like their chocolate cakes to be simple, without any extra toppings like nuts, crunchy bases etc – just a naked chocolate cake. You can really appreciate the good quality of the chocolate Laurent Bernard uses in this Truffle. It looks simple, but each mouth we took is packed with the richness of premium chocolate. Not too sweet and creamy, it will be a hit with dark chocolate lovers.

3 cakes for $29.90. Every cent was so worth it!

On a side note, we saw Laurent Bernard himself at the display counter. We exchanged a couple of lines and from there, we could tell he had the flair of a top notch pastry chef. Well, he looked rather proud of himself, and he should, because the desserts from his chocolatier are indeed one of the better ones around.

Laurent Bernard Chocolatier
The Pier at Robertson Quay 80
Mohammad Sultan Road #01-11

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Written by foodphd

February 27, 2011 at 9:41 am

5 Responses

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  1. […] enriching enough to satisfy all cravings. So far, the best chocolate tart we have tried is from Laurent’s. And after trying Barracks’ version, our stand remains unchanged. Barrack’s chocolate […]

  2. […] itself was a huge disappointment. It was thin, bland and soft, nothing like that of our favourite Laurent chocolate tart. However, the smooth, velvety, rich and dense dark chocolate fudge made up for the unappealing tart […]

  3. hmmm, i only tried Laurent’s dark choc souffle with raspberry sherbet (go try it!), i’m sure the choc tart worth another trip back there. but, i found the nicest choc tart to date in a newly open patisserie along Duxton Rd, it’s called Bonheur Patisserie (look up my blog OR hungrygowhere.com where I registered it), enjoy!

    adel

    May 18, 2011 at 11:13 pm

    • Hi Adel,

      Yes we have just tried the chocolate hazelnut tart from Bonheur. It’s pretty good, but for pure chocolate tarts, do give Laurent’s a try. Anyways, appreciate the recommendation!

      foodphd

      May 21, 2011 at 6:30 pm

  4. […] fragrance and its soft content melted in the mouth very easily. Contrary to chocolate tarts from Laurent which seems to be more upmarket, appealing to those who appreciates dense premium chocolate, […]


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