Weekend Delights @ Pavé Chocolates and Confections
Our first review on Pavé Chocolates and Confections was For Alice almost a year back. It was a sexy lil’ number which we couldn’t forget. Helluva creation it was, dramatic in both taste and looks. Since our first visit, we’d been back about half a dozen times, sometimes lazing the evening away over a slice of cake and a cuppa, sometimes “wacarons” takeaways or simply popping by to say hi. I must say the initial visits were somewhat out of convenience, since we hang around Katong and Parkway Parade pretty much every weekend. It wasn’t long before we felt drawn to the place. Their creations suited us, i.e. bold ideas, use of premium ingredients, gutsy display for innovation in taste, texture and appearance. But most importantly, their constant strive for improvement and change, as well as being very customer-oriented,i.e. sincerity and willingness to seek out opinion and suggestions.
Feeling rather unsatisfied with dinner at another food joint somewhere in the vicinity (yes! we try to be nice and not to write about bad stuff…unless its really bad!), we were in dire need for some instant remediation and damage control! Service over dinner was horrid, and that most certainly “pavéd” the way (pun intended!) for our latest visit! And no takeaways today! We’d decided to sit in for our “treatment” to commence immediately!
Alas we were a bit late that evening and individual servings of “For Alice” had already sold out. There was an entremet sized one on display but that was a pre-ordered piece. Otherwise, that would surely have been able to provide an instant fix! We settled for two pieces on display – “White Delight”, a sliced entremet with vanilla mousse intermingled with chestnut and pear, and for contrast, a much darker and richer “Sacher Punch”.
“Sacher Punch”, fashioned after the famous Austrian chocolate cake “Sachertorte“, maintaining much of its initial composition but with slight twists. The original confection comprised of apricot jam sandwiched between two chocolate sponge layers and this traditional form is preserved in Pavé’s rendition. The sponge layers were deliciously moist and dense while the apricot jam was homemade by the “slaves” of Pavé, with the incorporation of rosemary. Yes pastry and chocolate slaves, enduring terms they call themselves, succumbing to the disctatorship of chocolate, butter and eggs! Bizarre I know, but I can empathise!
Prima facie, a rather interesting combination but regrettably, the jam flavours were rather tamed and barely noticeable, perhaps masked by the richness of all that chocolate. That said, the glaçage au chocolat was superbly smooth and glossy, flavours mostly dark with sweetness just to the right level and not too cloying. Discs of tempered chocolate were slotted between the layers of sponge and jam, perhaps as moisture barricades which provided a good crunch to the cake’s entirety, accentuating the “chocoluxuriousness”. Cocoa nibs was incorporated into the sponge batter, understandably for texture but we feel that it did little to help. On the other hand, it can be jarring to those who would prefer a smooth luscious cake. On the whole, the cake was well conceptualised but if one has to nitpick, I would have preferred more jam for the apricot and rosemary flavours to cut through. This could be achieved by glacing the entire cake surface with apricot jam while the sponge is still warm for the jam to be absorbed, before leaving it to cool down completely, and finishing it off with the chocolate mirror glace, as how Sachertorte is traditionally made.
White Delight, a sliced entremet made up of layers of vanilla mousse, chestnut puree, poire Williams gelée and sponge (joconde?) .
A cross-sectional view of the piece. Very tidy composition with the individual layers of the right thickness. The vanilla mousse was incredibly smooth and aromatic! And its most delightful to see speckles of vanilla seeds throughout the piece, in full knowing that you are getting the real stuff!!! The chestnut puree was very creamy and delish! But for me, the component that really nailed the piece is the poire Williams gelée, tart in an utmost unbashful manner, rounding up all that creaminess and sweetness. J, who has a preference for sweeter tones thought otherwise, but I love it! All the better as it means more pear gelée for me! Gotta get my hands on some pear puree to make some gelee for myself!
Best to have a bit of all the components at once and enjoy how the different textures interplay between your tongue and your palate! I love it complete with a perles craquant for that extra crunch.
As we were enjoying our chocolate cake and vanilla mousse over a cuppa rooibos tea, I caught with the corner of my eye Chef Nicholas Lam, the in-house chocolatier holding a ramekin in one hand and snapping pictures with the other. I popped a very casual question asking if they are serving soufflés at Pavé and they do! They serve chocolate soufflé in the evenings and it comes with homechurned ice-cream! They are in the midst of expanding their menu, looking into other flavours and this blueberry version was one which they are experimenting with at the moment. And before I knew it, it was on our table, compliments on the house for our sampling! Ask and ye shalt receive indeed!
Blueberry soufflé still in the “work-in-progress” stage, so not available on the menu yet. Duncha love the colours!? Could yield better scores in texture and taste but I’m sure the “slaves” would get there quickly!
93 East Coast Road, Singapore 428792
Monday: Closed All other days: 12.30pm to 10.30pm
Tel: 63420677 (do give them a tinker to check for the availability of some items e.g. souffle)