Ph.Ds of FOOD

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Au Chocolat (II)

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Our 2nd visit to Au Chocolat!

Au Chocolat

Au Chocolat

Croque Monsieur

Croque Monsieur

Croque Monsieur ($16) – Sliced ham and aged gruyere cheese between two slices of crusty bread, coated with creamy bechamel grilled to perfection. A French originated ham and cheese grilled sandwich – simple marriage of ham and cheese, further tied together by bechamel sauce. There was a generous serving of ham, sandwiched between the 2 cheese coated bread. The bechamel sauce was slightly more diluted and watery, compared to the version we had at Tiong Bahru Bakery. There was also a correspondingly lower percentage of cheese. Overall, Au Chocolat’s version was pretty decent, it could be considered a more humble and toned-down version, compared to the more extravagant version at Tiong Bahru Bakery.

Tarte Au Chocolat

Tarte Au Chocolat

Tarte Au Chocolat ($15) – Decadent tart with a dark chocolate filling, praline cream and rum toffee bananas, served with vanilla gelato. The thing about chocolate tarts is that it has become so widespread that you can find it in almost 90% of cafes. In the past, we used to be wow-ed over by chocolate tarts, with all the oooohs and aaaahs. But currently, it just seems like any other chocolate dessert. To really wow us over, the chocolate tart has definitely got to be more than just a chocolate tart.

The Tarte Au Chocolat could be described as a slab of chocolate fudge sitting in a tart bowl. The 2 entities were rather detached from each other. The tart bowl was pretty bland, while the chocolate fudge was hard and chocolate-rich. Not too bad, we felt. But the real surprise was the rum toffee bananas. The bananas were adequately soaked in rum, very rich and fragrant. The toffee sauce was sticky and sweet, and complemented the rum taste well.

Dark Truffle Cheesecake

Dark Truffle Cheesecake

The wide range of cheesecakes had us mesmerized but ultimately, we settled for the Dark Truffle Cheesecake ($8). There was a layer of smooth, rich, bittersweet truffle atop the cheesecake. We’ve had chocolate cheesecakes at other places; more often than not, it was either a dual layer of chocolate cake and cheesecake, or a cheesecake which was overpowered with chocolate and no hint of cheese at all. In this case, the Dark Truffle Cheesecake was a prefect merger of truffle and cheesecake. The cake itself was sticky and smooth. Likening the taste to a symphonic piece, the background was the bittersweet chocolate, occasionally spruced up by the the characteristic sour notes of the cheesecake. And finally, the oreo crust was the constant rhythmic drums. A perfect balance of taste made this cheesecake something to return for.

On a side note, as we had ordered mains from Au Chocolat, there was no additional $2 charge for the Dark Truffle Cheesecake.

Au Chocolat
Bay Level, L1-03
The Shoppes at Marina Bay Sands
2 Bayfront Avenue

Written by foodphd

August 20, 2012 at 3:10 pm

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