It’s when you eat chocolate that you get a taste of what heaven is like… I’d like to think this is what the culinary masters had in mind when they created Kerry Chokolate.
After countless taste tests and meticulous preparation of nuts and fruits to ensure the best quality and consistency, Kerry Hotel presents the Kerry Chokolate series, chocolates made of a blend of South American and Madagascan cocoa beans, the brainchild of Executive Chef Matthew Bennink and Executive Pastry Chef Julien Gourmelon in collaboration with world-renowned chocolatier Valrhona.
From left to right: white chocolate, milk chocolate, dark chocolate, white chocolate
with pistachio and cranberry, milk chocolate with caramelised hazelnut,
dark chocolate with pecan and candied orange
You can purchase these chocolate bars at Kerry Hotel’s Lobby Lounge, priced at $78 per 100g bar.
Kerry Hotel has also invited chocolatier Christophe Renou to design an exclusive Kerry Chokolate afternoon tea set, available until 3 September 2018 (2:30–5:30pm daily; $539 for 2), to commemorate the launch. Mr Renou was named the youngest confectionery MOF (Meilleur Ouvrier de France, or Best Craftsman of France), has competed for the World Pastry Cup and opened a chocolate boutique called Mr & Mrs Renou in Switzerland.
During the launch, I had the privilege to experience the master at work with a live demo of how he creates his Le Roule Fraiser. The Le Roule Fraiser is a creation he first made during the MOF competition, a wonderful combination of strawberries and almonds encased in a thin pastry crust. Guests can now buy this cake at the Lobby Lounge cake counter for takeaway throughout the summer. This was a delight – both visually beautiful and beautiful to eat, I had to resist the urge to ask for a second serving.
In addition to all the scrumptious chocolate-laced sweets, the afternoon tea features a selection of savoury items including king crab with yuzu aioli, cucumber and caviar, smoked poached baby pear with goat’s cheese and herb mascarpone cream (my personal favourite!), poached organic chicken with Cajun spice, avocado and semi-dried tomato and foie gras terrine with brioche, fig and shaved hazelnut.
No afternoon tea is complete without the presence of scones. I’m not the biggest fan of scones (heresy, I know!), but even I couldn’t resist taking a few bites. The traditional and candied orange scones are served with clotted cream, berry preserves and apricot jam.
Lobby, Kerry Hotel, Hong Kong, 38 Hung Luen Road, Hung Hom Bay, 2252 5888
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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