Following the success of its Fetish Matcha campaign, Antoinette has set in motion a new
spectrum of delights to fascinate in its second instalment of Antoinette’s Fetish Campaign. This is time, chocolate takes the stage in Fetish Chocolat – an extensive experience of tastes and sensations for all chocolate lovers.
From 1 September till end October, Chef Pang Kok Keong introduces a fantastic array of 23 items crafted from premium white and dark Valrhona chocolate. This collection of chocolatey dishes include both sweet and savoury items on the table to bend your mind around and keep you in awe. With cakes, macarons, confectionaries, and pastas, this series perfect represents a truly, indulgent chocolaty affair.
Featuring chocolate from French premium chocolate manufacturer, Valrhona, the Fetish Chocolat collection showcases Valrhona’s luxury-grade chocolate, sourced from rare and high quality cocoa beans. Expect a curious gastronomic experience with Le Carte du Chocolat – a curation of four savoury dishes of chocolate. Think a house-made chocolate ravioli served with a delicious mushroom ragout filling, or a tender braised Wagyu brisket, finished with Pommery mustard and chocolate with buttered parpadelle. Le Carte du Chocolat can be enjoyed a la carte, or as a three-course set for those eager to try more.
Alongside Le Carte de Chocolat, Fetish Chocolat also presents a list of 19 original sweet creations, each one as decadent as it is stunning. Consisting of a chocolate French toast filled with flowing chocolate lava, a flaming dish of chocolate ice cream, a chocolate macaron burger, and a “Space Invader” dish with ten different textures of chocolate for the tastebuds, the Fetish Chocolat menu is no less exciting than its Matcha predecessor.
“Since our first Fetish campaign, we have been thinking of how to further push boundaries on ingredients that are versatile and universally loved, and Santa Barbara chocolate is certainly one such
ingredient,” says Chef Pang. “With the FetishChocolat, we want to dispel the notion that chocolate has to be enjoyed only in certain ways or preparations. This is an exploration of all senses, and a chance to take chocolate to a whole new level.”
Le Carte du Chocolat
Roasted Carrot with Balsamic and Dark Chocolate Dressing
This dish displays the harmony between sweet, salty and chocolaty flavours. Oven roasted carrots are plated with serrano ham, strawberries, feta cheese with a chocolate sauce on the side – a mix of Equatoriale 55% chocolate with balsamic vinegar and olive oil.
Chocolate Ravioli filled with Wild Mushroom Ragout and
cooked in a Light Sausage Cream Sauce
Ravioli dough is mixed with Caraibe 66% chocolate and cocoa powder, so diners can taste a hint of chocolate with the house-made sausage and cream sauce.
A La Carte
Cereal-Crusted Chocolate French Toast
Chocolate brioche covered with Banana Nut Crunch cereal, housing a luscious chocolate lava inside. A real crunchy treat!
Flaming Chocolate Ice Cream
The mysterious Equatoriale 55% dark chocolate shell melts away to reveal a Caraibe 66% ice cream with almond crumble and fruit compote of mango, pineapple and banana.
Confectionery, Bonbons & Jam
4 Chocolate with 4 Tea
(SGD2.50 per piece)
A selection of four chocolate bonbons, each with aromatic tea-flavoured centers of Lapsang Souchong, Earl Grey, Assam and Jasmine.
Crispy Bacon enrobed in Dark Chocolate
Every chocolate-lover’s dream – a slice of bacon, deep-fried and enrobed in a generous coat of Equatoriale 55% dark chocolate. Is this what dreams are made of?
Here’s one burger the sweet-tooth will love – a large chocolate macaron with a chocolate ganache ‘patty’, apricot ‘cheese’ and white chocolate ‘lettuce’. Try getting all the layers in one bite!
This truffle-looking cake is a mass of Caraibe 66% dark chocolate mousse and hazelnut feullitine with an earthy black truffle cremeux in the middle.
Hot chocolate yuzu with marshmallow cloud
A lovely, fruity Manjari 64% hot chocolate drink with a fluffy marshmallow cloud to end your sinful chocolate experience with.
In support of the Singapore Children’s Society OCBC-TODAY Children’s Fund, “Food for Dreams”, a dollar will be donated for every order of Chocolat items (not applicable for Chocoron, 4 Chocolate with 4 Tea and Almond Butter Rusk). The Singapore Children’s Society OCBC-TODAY Children’s Fund supports 8 programmes across 4 centres under the care of Singapore Children’s Society to help children from distressed families rebuild their lives.
Antoinette @ Penhas Road
30 Penhas Road (off Lavender Street)
Tel : (65) 6293 3121
Antoinette @ Mandarin Gallery
333A Orchard Road
Mandarin Gallery, #02-33/34
Tel : (65) 6836 9527