Nian Nian You Yu

GOLDEN PEARLS & TREASURES YU SHENG

PROSPERITY ‘FA CAI’ YU SHENG

PROSCIUTTO DI PARMA PROSPERITY FRUIT YU SHENG

SALMON & FRESH FRUIT YU SHENG

FOR THE LOVE OF CHOCS

This Valentine’s Day, we ask French chocolatier Chef Christophe Garaud to give us some pointers on how to appreciate chocolates like a connoisseur

● ENJOY AT THE RIGHT TEMPERATURE

“Chocolates are best stored in between 15 and 18 C in the fridge and enjoyed between 18 to 22 C.”

● HAVE A CLEAN PALATE

“It is best to refresh your palate with plain drinking water before enjoying or in between trying different chocolates. You can also clean your palate with apple bread or sparkling water if they are available.”

● ENJOY WITH TIPPLES

“Did you know chocolates go really well with wine? Pick a dry wine for dark and white chocolates (bourbon whisky goes really well with dark chocs) and a sweet wine for milk chocolates.”

● COFFEE OR TEA?

“If you prefer non-alcoholic drinks, white chocolates pair nicely with green teas like Matcha and Sencha tea while milk and dark can go with black or red teas like Darjeeling, Oolong and Earl Grey. Coffee lovers should choose French or dark roast coffees when enjoying dark or caramel chocolates.”

● QUALITY FIRST

“Choose chocolates of higher quality if you want to truly enjoy its flavours and textures. High-quality chocolates will look glossy in an even brown or dark brown colour. They should not look greyish, or have white spots or small holes on the surface. It should break nicely with a clean snap and have a smooth and lasting taste in the mouth.”

Dong Dong Qiang

Eternal Bliss Platter

Abundantly

ABOUT CHEF CHRISTOPHE GARAUD

Chef Christophe honed his passion for patisserie at prestigious establishments such as The Ritz in London and with Pierre Hermé in Tokyo where he worked as a sous chef. He is currently based in Japan as Head Pastry Chef at Godiva, creating and developing new cake ideas for the Godiva Café in Tokyo.