Word: valrhona
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...Chocolate crème: 4 oz. Manjari chocolate (64% from Valrhona) 4 oz. Jivara chocolate (35% milk chocolate from Valrhona) 5 oz. cream 1 tbsp. glucose 1 oz. espresso beans ¼ tsp. kappa powder (seaweed powder) Pinch of xanthan gum 7 oz. mineral water...
...restaurant’s cozy and intimate space and unique dishes have made it one of Cambridge’s hidden culinary gems. The appetizer options are carrot soup with vanilla and Nantucket Bay scallops, followed by an entrée choice of farm beef with polenta and valrhona chocolate sauce, or a cabbage torte puff pastry with smoked farm egg remoulade. The desert is profiteroles “a la minute” filled with saffron ice cream and bitter caramel. Usual price: $53 Savings...
...home to military barracks and now packed with dozens of restaurants, bars and boutiques. Stroll around the antique-furniture shops and art galleries. For outdoor dining under the stars, go to Oosh, tel: (65) 6475 0002, for its lush greenery, huge waterfall and Western-Japanese cuisine. Try the warm Valrhona chocolate torte with ice cream. Afterwards, go to Bugis Village night market for some bargains, before ending with a supper of local fruits at Geylang district - it's the red-light district but it's also known for its fruit and food stalls...
What makes the interior of Valrhona’s headquarters so alluring? Consuming one of the vaunted company’s carefully-crafted chocolates is a transcendent experience for Rosenblum and fellow connoisseurs. When Rosenblum samples a Valrhona specimen in a Paris shop, he writes: “A subtle but unmistakable parfum of fresh mint flooded my mouth, and a peppery undertone sent happy pinprick signals to corporeal outposts...
...Ackler uses only natural ingredients to make his creamy but relatively low-fat desserts. Chillers in his factory on Bridges Street are piled high with pure fruit purees, Madagascar vanilla beans, Valrhona cocoa, Italian pistachios, spices, even flowers. And these exotic ingredients from faraway places are thrown into suggestive creations such as "raspberry nipple," "chocolate ecstasy" and "volcanic pistachio." His most unusual flavor? The zingy lemon-pepper, which has a delightful kick. So popular is Ackler's ice cream that it's on the menu at many top Hong Kong eateries, and several independent markets sell it by the kilo...