Cebuano wins gold in Culinary Challenge in Singapore
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Despite my usual reluctance to have dessert (curiously, I never developed a sweet tooth — I’d rather have something salty anytime!), I was enticed by the lovely presentation of the sweet concoctions. The trays were highlighted by intricately sculpted rosebuds with a spray of greens under a loop — all made of white and dark chocolates. WCCH’s Renee Villacin-Pimentel got excited over the triangular Bailey’s pralines so I got one. Yum! It was really good! Not at all overly sweet...made us think of putting them in a box for chic gifts to equally chic recipients. (According to Chef Gabby, they can accept orders if given enough time.) Then I found the tangy mango sans rival cannolli really to my taste. Ooops, that sparkling gold leaf on the handle of the caramel praline twinkled an invitation, so I took a bite that had me finish another piece. Jigs commented that the chocolate mousse was worth a try, so I did. Its smoothness is to die for!
Before I knew it, I was enjoying my dessert of petit fours and pralines —an experience I have not undergone in a long, long time. Well done, Chef
Three cheers for Chocolatier Reno de la Victoria! Three cheers for the Waterfront Cebu City Hotel! Three cheers for
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