2014 GODIVA Chef Inspirations: When Ordinary Does Not Cut it Anymore.

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本身不太好甜，但好味及用心的甜品製作卻會讓我樂上太半天，當我一知道Ritz Carlton跟Godiva的一眾甜品大師crossover這個下午茶精選的時候，就二話不說打電話訂位，人氣甚高的下午茶地方都要等上最少三星期吧。滿心期待，午飯也沒有吃，餓著肚子坐下就只想要一點點朱古力讓週末可以輕鬆自在一點。一眾朱古力的愛好者絕對不能錯過這難得的機會，一嘗Godiva大師級的甜點師傅用心創造的嶄新作品。

巧克力碎英式鬆餅 配牛奶巧克力忌廉泡芙及覆盆子醬
打響頭炮，一開始就試了小小的朱古力碎鬆餅，因為味道上要試不太甜的，從來讓味蕾分辨不同甜點的甜度和不同。迷你的鬆餅，朱古力味不太濃，有一點乾。要重點提的是紅莓醬與牛奶朱古力醬，紅莓醬甜與酸度適中，與鬆餅一起享用味道更加豐富。牛奶朱古力醬則有淡淡的奶香，軟滑不會太膩。個人我還是會推介Four Season四季酒店的英式鬆餅，因為上碟的時候還是暖烘烘的，鬆化有淡淡的牛油香，但不會太heavy。

Chocolate chips scones served with milk chocolate chantilly and raspberry jam
Really liked the chantilly and jam for its rich, creamy texture and berry natural sweetness compared to the ones I had at Intercontinental and Four Seasons. Scones at Four Seasons are still the best I had so for its light touch of buttery crumbly texture. It was to my surprise that the chocolate chip scone was not too heavy or sweet, lacked a bit of chocolate flavor & crunch and taste to it though.


<<Chocolate Savories 巧克力咸點>>
誠言，Godiva一眾甜品大師的誠意與創新是絕對值得稱讚的，讓我們品評一下加入了朱古力元素的咸點。

巧克力BBQ汁迷你豬肉漢堡
甚有驚險！除了漢堡飽乾身點之外，微微加入了朱古力的燒烤醬與豬肉鬆出奇地合拍！

Chocolate BBQ pork baby burger
Great savory snack to balance off the sweet pastries and all the chocolate mousse. The burger bun could have been a bit softer that's all I am going to complain about, was surprised by the chef's choice to add chocolate with pork BBQ sauce :) bold and that's what we need when it comes to excellence and innovation for chocolatiers.

唂古油浸吞拿魚意大利包
沒有甚麼特別，一口便可吃完的咸點，中和一下，然後再吃甜點。意大利包是頗鬆軟的。

Cocoa butter confit tuna, salmon roe, focaccia
Was probably one of the light savory snacks that surprised me. Light tuna with salmon roe danced lightly around your palate. I wanted more of this!

鴨肝慕絲可可碎蛋白杏仁餅
鴨肝相對濃味的食物放在杏仁餅中間是就顯得很突兀，個人是不認為這兩樣食材是可以放在一起的啦。

Duck foie gras mousse macaroon, cocoa nibs
Even though I am a foie gras fan, this macaroon did not impress me at all. The shell was dry and the foie gras mousse was too heavy for a savory snack in the entire high tea collection.



焦糖牛奶巧克力餡餅（美國）
巧克力餡餅殼 － 無麵粉可可海綿蛋糕 － 焦糖黑忌廉醬 － 38%哥斯達黎加牛奶巧克力醬 － 香脆杏仁碎粒
整個系列最出色的甜品！一開始吃的時候是沒有太大期望，但吃一口之後就發現不得了！小小的餡餅，其實是迷你版的朱古力撻。驚人的地方在於，外表平平無奇，但味道的層次卻很豐富。焦糖牛奶的餡料很軟滑，焦糖和牛奶沒有蓋過大家的風頭，味濃但不太甜，吃到最後還有淡淡的杏仁、果仁、開心果味道回湧。非常欣賞美國甜品師傅的這項作品，平實中顯出功架，這樣的甜品叫人吃後更回味。

Caramel and milk chocolate tartlet (US)
Chocolate tartlet shell - Flourless cocoa sponge - Caramel beurre sale - Milk chocolate ganache The best tartlet I had in years! I honestly wasn't expecting much for a simple-looking mini tart but it blew me away when the chocolate richness and creaminess slipped in with the smooth caramel butter. Bits of praline and hint of nuts were subtly added to the ganache which quickly elevated the tartlet from brilliant to exquisite. I wanted more of this and would personally rate US as the country the best out of all the 6 chefs from other regions. Simple delicacy and delightful sweetness dancing in your palate.

黑糖巧克力甜點杯（日本）
黑糖蜜果凍- 64%秘魯黑巧克力慕斯 - 可可榛子碎
這個是頗失望的，本身杯子盛起甜點的賣相就不太吸引。說是日本黑糖，日本傳統甜點是有點題的，但黑糖的味道就一點都不突出，黑糖本身比較淡味的甜味被帶苦的黑朱古力蓋過了風頭，而且果凍的質感與軟滑的慕絲亦不太配合。

Kuromitsu and chocolate verrine (JP)
Kuromitsu molasses gelee – Godiva 72% dark chocolate mousse - Cocoa hazelnut crumble
It was understandable that each country will want to use a local authentic spice and ingredient to fusion it with chocolate to strive for innovation and creativity. The kuromitsu black honey syrup molasses gelee was not surprising and thrilling at all as the mild sweetness was underwhelming compared to the chocolate verrine, presentation in a cup was not all so fancy either. The dark chocolate mousse could be a bit thicker but I will have to say the hazelnut crunch goes well by itself but not so much with the molasses glee.


四川花椒煙燻紅茶馬卡龍 （中國）
花椒馬卡龍外層 –煙燻紅茶及64%哥斯達黎加黑巧克力醬 - 四川花椒及64%哥斯達黎加黑巧克力片
頗出色的馬卡龍，外層脆脆，內裡是煙韌的，不太甜。雖然四川花椒的味道不明顯，但煙燻紅茶和黑朱古力醬味道非常到位，有茶香但亦不會失去朱古力的濃厚味道。

Sichuan Pepper & Smoked black tea macaron (CH)
Sichuan pepper macaron shell - Smoked black tea infused dark chocolate ganache
Not bad. Macaron was one-size bite, chewy not too sweet. Black tea infused ganache was impressive as it did hit the point but sichuan pepper hint was nowhere to be found.


巧克力餡餅配比利時肉桂餅乾及時令水果（比利時）
焦糖蘋果和梨 - GODIVA72%黑巧克力餡餅 - 比利時肉桂餅乾碎
肉桂餅乾碎是一種很難令人卻步的傳統的餅乾類甜點，但略嫌這個香料不夠，味道很平凡。焦糖蘋果和梨是很一般的生果選擇，這項甜點創意是欠奉的，是不能夠取悅我的甜品類型吧。相比中國用花椒，比利時用水果是不是失色了點？

Chocolate flan with spekuloos and winter fruit compote (BE)
Caramelized pear - Apple compote - Godiva 72% dark chocolate flan - Spekuloos streusel
I will go harsh on this one right. I was indeed a bit disappointed to see this fruit-infused chocolate dessert served in a mini cup. The overall flavor of tiny pear and apple cubes with chocolate flan, and shortcrust and crumbly topping of streusel was average. As a fan of streusel, it could be better with more flavors to eat like add a bit more spices? If you have to be innovative, then you have to think outside of the box as in pears and apples are definitely not going to be on the top of the list. Admired China used sichuan pepper instead of this.
咖啡榛果蓉蛋糕 （巴西）
咖啡碎粒餅底 - 鬆脆榛果蓉 - 白巧克力咖啡慕斯 - 榛果蓉漿
絕對值得一讚的蛋糕！咖啡碎粒很脆，與白朱古力咖啡的慕絲軟滑輕盈的口感是很配合的，加上果味濃郁的榛果蓉，朱古力、咖啡、果仁的融合結集成一口口的滿足與快樂。

Coffee praline cake (BR)
Hazelnut dacquoise biscuit with coffee nibs - Crunchy hazelnut praline - White chocolate and coffee mousse - Praline milk chocolate glaze
The coffee nibs turned this cake into heaven! And crunchy hazelnut praline are always my favorite, the cake seemed traditional but with a slight modern twist to it when it tried to combine biscuits, nuts, mousse and glaze together. For crying out loud, this was a chocolate symphony. The ultra-smooth white chocolate and coffee mousse perfectly illustrated the profound techniques of the Brazil chocolatier chef.

椰子香蕉（非洲）
椰子香蕉富翁蛋糕 – 80%烏干達松露黑巧克力 - 椰奶杏仁片 - 焦糖可可粒
富翁蛋糕是其中一種傳統迷你型較多牛油的雪芳蛋糕甜點。我不是椰子的粉絲，所以就不會特別喜歡這蛋糕的味道，質感是還可以的，不會太乾身。

Coconut Banana (AF)
Coconut banana financier – Godiva 72% dark chocolate truffle - Coconut milk tuile - Caramelized cocoa nibs
Not my favourite as I never liked coconut with chocolate as I've always perceived coconut as a summery fruit while chocolate is always too heavy and overwhelming to go with such a tropical fruit choice. The truffle was creamy but not rich enough, probably due to the coconut banana financier. Financier as petite size of rectangular sponge cakes tend to have an almond flavoring as majority of it is made by almond flour.  Sweetooths who love coconut will be able to find an indulgent journey within this mini pastry.