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Laurent Bernard Chocolatier

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To celebrate Easter, Laurent Bernard Chocolatier is introducing a Chocolate Menu Set, made available from 15th March to 10th April. This $50 three course meal pushes the creative culinary boundaries and infuses chocolate into savoury delights. We were invited for a food tasting sessions, complimentary of the owner/chocolate artisan Laurent Bernard and his hospitable crew.

Owner/Chocolate Artisan Laurent Bernard

Owner/Chocolate Artisan Laurent Bernard

Owner/Chocolate Artisan Laurent Bernard took time off to explain the origin of his artisan chocolates and educate us on the way to differentiate good praline and ganache from ordinary ones. Laurent Bernard Chocolatier emphasizes on the use of only the best quality produce, mostly imported from France, which explains why some of the chocolates and ice cream flavours here are seasonal and produced only in small batches.

Seared Scallop with Cocoa Nibs, Fennel Foam

Seared Scallop with Cocoa Nibs, Fennel Foam

The three course meal kicked start with the appetizer – Seared Scallop with Cocoa Nibs, Fennel Foam. The scallops were slightly smaller than expected, but nevertheless fresh and seared to perfection with a chewy mouthful texture. The cocoa and pistachio bits sprinkled on top of the scallops exuded a bitter, nutty fragrance and complemented the seared scallop very well. The foam tasted like vigorously beaten hot chocolate or milo which had transformed into a bubbly airy form. This appetizer is best consumed fast before the foam loses its form and becomes a soupy sauce.

Peruvian Chicken

Peruvian Chicken

Peruvian Chicken – Chicken thigh in a chocolate mole sauce, served with mashed potatoes and French beans. There is a Mexican take to this dish with the use of the mole sauce. The mole sauce was very chunky and thick, likened to a concentrated red bean paste. The infusion of chocolate added some bitter sweetness to the tangy bean paste. The mole sauce also left a mild spicy aftertaste. The complex flavours of the mole sauce were well coordinated and it went especially well with the smooth mashed potatoes which was light with no suggestion of butter or salt. Chicken thigh was used in this dish. It had either been grilled or oven baked to give the skin with a slight crisp. The juices were retained within the chicken meat and it was very tender. The flavours from the spices added during the preparation process were locked within the chicken meat, making them tasty on their own even without the mole sauce. We were very pleased with the generous and satisfying serving of Peruvian Chicken presented to us. Also available as a main course is the Grilled Rib Eye Steak with Cocoa Orange Sauce.

Banana and Chocolate Cake

Banana and Chocolate Cake

Banana and Chocolate Cake – The name sounds simple and straightforward, but on first glance and subsequent tasting, we knew that there was much greater depth in this dessert. The layers are as follows – starting with a meringue sponge based, hazelnut feuilletine, caramelized bananas with passion fruit juice, ginger flavoured whipped ganache and finished with a top glaze made up of milk chocolate with chopped nuts. The meringue gave the sponge base an added airiness and crunch. It felt like a macaroon base. The hazelnut feuilletine was made from scratch in house. The sour passion fruit juice, though not obvious to the taste buds, had been added to soften the sweetness of the caramelized bananas. The whipped ganache tasted much softer, smoother and had a melt in the mouth texture. The ginger flavours were not apparent though. Coupled with the layer of milk chocolate, these two layers formed the bulk of the chocolate flavours, which we wished could have been stronger. Nevertheless, we were very satisfied with this sinful, heavenly chocolate treat, which spelled of a gradual transition of texture from the soft and smooth chocolate layers, chunky and mouthful caramelized bananas, crunchy and crispy feuilletine to the airy meringue sponge base. If only some peanut butter saltiness could be added to the feuilletine layer, it would complete the spectrum of flavours. The banana chocolate cake and chocolate tart would definitely keep us going back to Laurent for a good chocolatey treat.

Laurent Bernard Chocolates

Laurent Bernard Chocolates

Laurent Bernard Chocolates

Laurent Bernard Chocolates

Laurent Bernard Chocolatier generously offered each of us a door gift of his very own artisan creation. Each piece of praline had a slightly harder chocolate coating followed by ganache which tasted smooth in the mouth. These fine sweet treats left a long lasting cocoa taste.

Laurent Bernard Chocolatier
#01-02, 5B Portsdown Road

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Written by foodphd

March 24, 2012 at 9:23 am

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