Our Chocolate High Tea experience was off to a great start with the Hot Chocolate drinks. Opting for the Classic Hot Chocolate, the frothy top was silky smooth and gave way to an incredibly rich and creamy hot chocolate drink. With a pleasant sweetness throughout that was well complemented by a full-bodied cocoa. The Hazlenut Hot Chocolate was equally enjoyable, and incorporates a pleasant hazelnut undertone and a tad more sweetness.
We attacked our high tea tower from the bottom with the savouries. The Pulled Pork and Cheese Toastiewas a standout, with tender and juicy pulled pork that was intertwined with a flavoursome melted cheese duo, a mix of Guda and Cheddar. This was sandwiched between two slices of lightly toasted sourdough that provided a satisfying crunch. Served alongside was the Ham and Spinach Quiche, which exhibited a nice spongey feedback and pleasant egg flavour throughout.
We proceeded up the tower to the Hazelnut Fan Slice and the Brownie Mousse Slice. We’ve enjoyed the Hazelnut Fan Slice on prior occasions, but this item undeniably hits the spot every single time. The silky smooth hazelnut mousse carries with it a beautiful hazelnut flavour without being overly sweet. This is contrasted by the slightly crispy, almost crumbly and airy base that adds an almost indescribable texture. All topped off with a crunchy hazelnut that offers up a resounding crunch, perfectly juxtaposing all the soft components of the slice.
The Brownie Mousse Slice was also enjoyable though less impressive. The chocolate mousse was incredibly rich and smooth, perhaps a tad too rich for our taste. Though this went well with the brownie base that was quite fudgey and had a pleasant nutty flavour throughout.
Arriving at the top layer of the tower, we indulged in the simple yet delicious Parisian Teacakes. Incorporating honey harvested from the cafe’s own rooftop, the moist, spongey cakes exhibited a pleasant and rather natural sweetness. The crumbs of chocolate dotted throughout was a welcome addition to the teacakes, and provided a variation in both flavour and texture. Traditionally a breakfast item, these cakes are best enjoyed fresh out of the oven, with its crust still crispy from the bake.
We concluded our high tea with an assortment of Macarons, with each colour exhibiting different flavours. Our favourite being the salted caramel, which aptly suits its bright orange appearance. The sweetness of the caramel filling was juxtaposed by a saltiness that permeates throughout. While the shell of the macarons were soft and delicate, they weren’t quite the melt-in-your-mouth experience that we were looking for as it crumbled with each bite.
For an indulgent high tea experience that evolves around chocolates, it simply doesn’t get any better than this. From the carefully hand-crafted chocolates that incorporates hyper-local ingredients, to the European-inspired cakes and pastries that are owner Arno’s own creations, there’s no doubt that his passion is evident in every bite.
Would Penguin Eat Again?
Definitely. Chocolates that taste as good as it looks? Count me in for more!
Penguineats would like to thank Ganache for inviting us.