Fabelle — the chocolate boutique at ITC Sonar — turns one. Team t2 found seven degrees of separation between seven new menu faves
Fabelle — the chocolate boutique at ITC Sonar — turns one. Team t2 found seven degrees of separation between seven new menu faves
Signature hampers: Great gifts for your chocoholic friends. They contain a Fabelle fondue set with four dipping chocolate bags of 33 per cent milk chocolate from Ivory Coast or 60 per cent Ghana dark chocolate comprising single origin chocolates, among other sweet treats.
TT Bureau
Published 24.05.17, 12:00 AM
Signature hampers: Great gifts for your chocoholic friends. They contain a Fabelle fondue set with four dipping chocolate bags of 33 per cent milk chocolate from Ivory Coast or 60 per cent Ghana dark chocolate comprising single origin chocolates, among other sweet treats.
Single Origin Bars: The cocoa for these sinful dark chocolate bars are sourced from six exotic cocoa-growing countries with the cocoa percentage ranging from 67 to 84 per cent. Watch out for the berry notes of the Madagascar bar, the woody undertone of the Dominican Republic chocolate, the spicy notes from Ecuador. Don’t confuse the fruity and spicy notes of Sao Tome cocoa with the fruity and nutty taste of the Venezuela bar. If you like your chocolate really bitter, the 84 per cent Ghana is the one to look out for.
Eclair Venezuela: Chocolate choux pastry on the outside, Venezuela pastry cream on the inside. Topped with dolce mascarpone (caramelised white chocolate mixed with mascarpone cheese) and cocoa crumble.
Smores Chocolate Milk: Found in the Iced Chocolate beverage section of the menu, Fabelle’s take on the classic American dessert is made by charring marshmallows, which are cooked with milk and 33 per cent milk chocolate. It comes with a side of Ghana 84 per cent dark chocolate cookies that helps balance out the sweetness of the beverage.
Vanilla Cremeux Bar: The classic combination of vanilla, chocolate and hazelnut comes alive in this dessert. The inside is divided into layers of Madagascar vanilla bean creme and hazelnut crisp, enrobed in a 70 per cent Saint-Domingue chocolate mousse.
Warm Chocolate Tian: A tart filled with a delish hazelnut cremeux and topped with 64 per cent chocolate disc that melts when a warm chocolatey lime ganache is poured on it. The warm dessert comes with roasted hazelnut, key lime pate de fruit and home-made hazelnut ice cream on a bed of cocoa crumble.
PS: Skip dinner, eat two of these!
Grande Entremets: Ring in a special occasion with these layered celebration cakes. t2 tried this Fabelle signature 84 per cent dark chocolate from Ghana — cremeux with white chocolate and coconut namelaka, toasted coconut praline and tropical jelly.
“Fabelle, the luxury chocolate boutique, completes a year at ITC Sonar. We have had an overwhelming response,” said Atul Bhalla, area manager (east), ITC Hotels. His favourite? The 84 per cent Ghana Single Origin Bar. The darker, the better!
Rich Dark Ganache: 64 per cent dark Ghana cocoa, blended with fresh cream and butter (which is left to rest for hours), garnished generously with cocoa powder. Don’t be afraid of what the doctor has to say, because this one uses sugar substitute!
Gianduja: This Italian delicacy has an Indian twist to its tale. The chocolate from Ivory Coast is blended with hazelnut paste, and using the process of conching, the chocolate is blended perfectly with the paste. Roasted hazelnuts are added to the bar for crunch. “Using hazelnuts from Turkey which are the best in the world, we create an Italian chocolate in India!” said chef Sagorika Chaudhary, head chef, Fabelle.
THE CHOCOLATE DICTIONARY
Choux: Very light pastry made with eggs, typically used for eclairs and profiteroles.
Entremet: A multi-layered dessert with different texture combinations and a mousse base.
Single origin: When the cocoa beans used to create it a chocolate are taken from a single source/origin, in some instances a single estate or plantation but in most instances a single country.
Cremeux: French for creamy.
Namelaka: Meaning “creamy texture” in Japanese, is a ganache whipped with gelatin to create a firm yet creamy dessert.
Praline: A smooth, sweet substance made by boiling nuts in sugar and grinding the mixture, used especially as a filling for chocolates.
Ganache: A whipped filling of chocolate and cream, used in confectioneries such as cakes and truffles.
Conching: A method where chocolate is smoothened and the particle size reduced.
Pate de fruit: Made essentially by boiling fruit puree with sugar and pectin to help it set. The result is a jelly candy.
Text: Deborima Ganguly and Ramona Sen
Pictures: Rashbehari Das
