Chocolate delight at Shangri-la Hotel

A chef poured melted chocolate into a glass filled with fresh pear and vanilla ice cream and sprinkled slivers of almond on top. He stood beside a chocolate fountain pouring a smooth chocolate curtain down its sides and a perfect lineup of small cinnamon morsels and mini fruit tarts.

I scooped up a bite of pear, chocolate, ice cream and almond and put it in my mouth. It was a splendid mixture of sweet vanilla and bitter chocolate, fresh juicy pear and crunchy almond. I tasted the fullness of chocolate delight as I munching the fruity taste of sweet pear.

The chef was Guillaume Bonnety; the place, Satoo restaurant in the Shangri-la Hotel; and the pear covered with ice cream and chocolate, "Belle Helene" Pear a la Shangri-la.

"We use fresh pears boiled in black tea," Bonnety said.

Shangri-la Hotel working with chocolate producer The Embassy of Chocolate, TULIP, is sponsoring a half-month program to spoil Jakarta's chocolate lovers. Bonnety, Shangri-la's executive pastry chef, has created dessert recipes with chocolate as the main ingredients for the occasion.

"Indonesia has very good quality chocolate," Bonnety said to reporters, while whipping up a chocolate drink.

The drink was made of melted chocolate mixed with Indonesian flavors including Toraja coffee, lemongrass, and vanilla beans. The chocolate drink was thick with a foamy texture. Shangri-la spokeswoman Ratna Sjamsiar Idris said the Chocolicious program would run at Satoo restaurant Aug. 14-20 and at Shangri-la's Lobby Lounge August 20-31.

At Satoo, Bonnety will serve more than 22 deserts made of chocolate, from a dark chocolate Cr*me brul*e to a chocolate creation mixed with Indonesian spices.

Bonnety will serve nine chocolate recipes at the Lobby Lounge, including trio chocolate mousse, chocolate hazelnut tartlet and banana marshmallow dipped in chocolate.

-- Prodita Sabarini