Indulge in bonbons filled with togarashi spice, and get your name inscribed on chocolate at a SoBo chocolate boutique
Blush-hued and emerald green bonbons vie for our attention in an assorted box of chocolates created by chef Sanjana Patel. The former, named ruby ('100 per piece), explodes in our mouth with zesty berry ganache. Meanwhile, the Kyoto bonbon is a medley of milk chocolate and tangy Japanese yuzu. She has also created bonbons infused with togarashi, black sesame and Hawaiian red salt caramel. Next week, these hit the shelves of La Folie du Chocolat, Patel's new chocolate boutique dressed up in shades of peach and blue. It resides in the revamped space of her Kala Ghoda patisserie.
Kyoto bonbon
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"The idea is to go beyond gourmet chocolates, and include some sort of craftsmanship in chocolate-making, be it curating the right ingredient pairings or hand-painting the bonbons," says Patel, who uses grand cru chocolates sourced from plantations globally.
From a section of ganache-centred chocolate bars ('350 per piece), try ones with salted caramel mousse, blue lavender tea and medium roast Colombian coffee. On her husband's request, Patel has also created vegan offerings. "Initially, I used soy and almond milk as substitutes but they didn't work, so I went with coconut milk."
The pastry section includes French desserts inspired by classics like mille-feuille and baba au rhum, tea cakes as well as savouries. And if you're keen to gift a chocolate bar, the chef will even inscribe it for you. "It is crafted with a carving pen."
Opens on: November 26, 9 am to 11.30 pm
At: Commerce House, Kala Ghoda
Call: 22672686
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