“Chocolate and Tea delights”
Capella Singapore is known for its heritage of class and opulent hospitality. For this festive season, Capella has installed for its guests and patrons, one of the most anticipated events for chocolate lovers – the Festive Chocolate and Tea Experience.
Exclusively for the Festive Chocolate and Tea Experience, Capella Singapore has brought together, Valrhona, a world renowned French chocolate confectioner; and Gryphon Tea Company, Singapore’s leading tea purveyor. Patrons will select their preferred tea blend with a Gryphon tea sommelier while a Valrhona chocolatier will help you discover the intricately dark (brown) world of chocolate. This chocolate buffet will comprise Christmas-themes pastries, tarts and cakes – conjured by Chef Chek Yong Sam, Capella’s Executive Pastry Chef, and his talented team of pastry chefs.
This lavish epicurean affair brings in chocolates from South America – the Macae, a dark Brazilian chocolate of 66% cocoa content that is characterised by its smooth woody, peppery and toasted aromas; while the Bahibe, a milk chocolate from the Dominican Republic that consists of 46% cocoa content with delicate cocoa bitterness and an acidic hint of dried fruit.
The Chocolate and Tea Experience, which starts every Friday from 21 November 2014 through 2 January 2015, presents their smorgasbord of chocolate pastries in the intervening hall within the Knolls. Each type of pastry is laid out in small platters and is renewed with fresh ones, as soon as these delectable pastries are depleted. As this event starts in the evening at 6:30 pm, patrons are advised to keep their main courses light and easy to fully enjoy such a large selection of chocolate pastries.
Jivara Mousse with Orange Creameux and Feuiletine.
Black Magic Chocolate Fudge featuring Tainori Dark Chocolate.
You will definitely be spoiled for choice, and Chef Chek recommends their signature pastries that include Green Tea Chocolate Cakes made with Gryphon Jasmine Tea Pearls, Black Magic Chocolate Fudge featuring Tainori Dark Chocolate as well as Cognac Guanaja Dark Chocolate Bunyol.
Peanut Yuzu Pyramid made with Tanariva Milk Chocolate.
Hazelnut Feuiletine Dulcey (32% cocoa) Tart.
My personal favourites were Lime Pineapple Entreuet Macae (66% cocoa), Peanut Yuzu Pyramid made with Tanariva Milk Chocolate, Hazelnut Feuiletine Dulcey (32% cocoa) tart, Jivara Mousse with Orange Creameux and Feuiletine, Cocoa Cheesecake with Jivara (40% cocoa) with Milk Chocholate and the White Chocolate Crème brûlée.
Pur Caraibe Chocolate Tart with Caramelia whipped Ganache.
White Chocolate Crème Brûlée.
In plain honesty, I could have named (and would have devoured) all of the chocolates! Through out this experience, there were neither any sensations of over-sweetness nor overwhelming bitterness as the chocolate pastries are made with perfect balance of taste and texture, particularly when combined with Gryphon’s Tea. Tea is such an unlikely choice as most would expect – Chef Chek explains that this choice is made, based on the warm, scented nature of tea that is meant to gently melt the chocolate and enhance its flavour.
The Gryphon Tea Company launches, at the this chocolate and tea experience, three limited edition festive flavours. The first unique tea is the Winter Love Black Tea that features notes of forest berries, nutmegs, blue flowers and vanilla; and the other two are naturally caffeine-free tea flavours – the Strawberry Champagne Fruit Tisane with scent of sweet strawberry champagne; and the Chocolate Gingerbread Rooibos Tea that has notes of pure cacao, ginger coupled with smooth, creamy caramel.
Lime Pineapple Entreuet Macae with a selection of Gryphon Tea.
I would recommend the Winter Love Black Tea for its flavourful bouquet when it touches the taste buds and the lingering flowery note that is ever so pleasant. Sip it warm after each pastry and you will feel that a whole different spectrum of taste opening up to your palate. Chef Chek remarks that the Gryphon Tea should be drunk while it is warm as its temperature is set just right to couple with the Valrhona’s chocolates.
The Festive Chocolate and Tea Experience is an event that no chocolate lover should ever miss! It is also a good chance to discover a higher level of taste spectrum as Capella’s selection of Gryphon Tea is set to enthral you.
To reiterate, the Festive Chocolate and Tea Experience will take place every Friday evening at The Knolls, starting 21 November 2014 through 2 January 2015 from 6:30pm to 10:00pm.
Priced at $48++ per adult, Capella’s Festive Chocolate and Tea Experience will include a welcome Gryphon tea-infused cocktail or mocktail, chocolate dessert buffet, free flow of tea as well as a take-home memory bag.
Expected Damage: $56 – $70 per pax
Related Guide: The Knolls: Singapore Buffet Review
