Trend-Setting Crunchy Adventure in The All-New KitKat® Salted Caramel Cookies

Hey! Did you know that salted caramel and cookies ranked within the Top 10 spots of the most desired confectionery flavours in Asia Pacific? That said, Nestlé’s KitKat® unveils itslatest limited-edition KitKat® Salted Caramel Cookies. This new variant features a delightful combination of KitKat®’s rich milk chocolate, signature crispy wafer and deliciously crisp caramelised cookie bits. An explosion fusion of flavours and unexpected texture which brings a new multi-sensorial chocolatey indulgence journey. It's so yummy!

Callebaut Launches ruby RB2 Chocolates and 100% Dairy-Free Chocolates, NXT in Malaysia

The future of chocolate indulgence!

New chocolate sensation has landed in Malaysia. Callebaut, the chocolate maker preferred by artisans and chefs around the world is thrilled to debut its ground-breaking and innovative gourmet chocolates – ruby RB2, NXT Dark and NXT M_lk.

Whittaker’s Chocolate New Zealand's World-class Chocolate

Hello, if you are a chocolate lover, I bet you're no stranger to Whittaker's. Established since 1896, the New Zealand-made world's finest chocolate has expanded into the Asian market and now widely available in China, North Asia, and South-East Asia. All Whittaker’s chocolate is made in its factory in Porirua, New Zealand, which is also the only major chocolate manufacturer in New Zealand, under strict quality control from beans to bar. Each step in the chocolate-making process, from receiving the cocoa bean in its raw form to the final wrapped product, is done at the Whittaker’s factory. 

Godiva Ice Cream Now Available in Nu Sentral & Suria KLCC

Woah... It's finally here in Malaysia. Been anticipating for the longest time, finally I get to indulge this heavenly Belgian chocolate ice cream. The ultimate favourite, dark chocolate! Rich chocolate taste with a creamy texture, the sweetness was just right. 

If you prefer something sweeter, you might like the Vanilla White Chocolate flavour. Smooth, creamy and packed with vanilla aroma.

Can't make up your mind? Have both then. A twist combination of Dark Chocolate and Vanilla White Chocolate in one cone.
Each soft serve is priced at RM22.25 served with a crisp waffle cone laced with chocolate bits.
For beverages, try the Chocolixir RM22.25. I will try this on my next visit. 

My personal favourite definitely goes to the rich Dark Chocolate. Head over to Godiva, Nu Sentral or Suria KLCC now for a swirl of happiness.

While you are there, don't forget to check out the extensive collection of chocolates. The pretty packaging made it the perfect gift for your loved ones. Need an idea for Valentine's Day gift? *hint*

Godiva

Suria KLCC: Lot K16, Level 1

Nu Sentral: Lot CC-37, Level Concourse

Website: www.godiva.my

Facebook: fb.com/Godiva

Relish the Chocolatier Experience with Chef Tim Clark @IVIV(ONESIXFIVE)Lounge & Bar, InterContinental KL

In conjunction with the InterContinental Kuala Lumpur World Celebrity Chef Series 2015, it's time to indulge the finest chocolate delights with Tim Clark, an acclaimed Master Pastry Chef and Melbourne’s award winning artisan chocolatier and pâtissier, as he is the guest chef at InterContinental® Kuala Lumpur from 15 November to 20 November 2015.  

The celebrity chocolatier began his career in Germany, training extensively in a meek, one star Michelin restaurant, before taking on the role of Executive Pastry Chef with an international luxury cruise liner. He later on became accredited as the youngest Executive Pastry Chef in Crown Melbourne, and soon finds himself tantalising the taste buds of respected public figures such as Nelson Mandela, Rachel Griffiths and Buzz Aldrin. 

Renowned for his masterful chocolate art pieces including the four meter long delight of edible chocolate garden, Chef Tim Clark has a big passion in ‘chocolate’. This Master Pastry Chef and co-owner of the renowned Cacao Fine Chocolates & Patisserie carries a string of achievements that are sure to deliver an enchanting experience at the InterContinental Kuala Lumpur World Celebrity Series 2015 following the first success with South Korean Celebrity Chef Edward Kwon in April 2015. 

It would be an equally incredible journey for The InterContinental Kuala Lumpur World Celebrity Chef Series this round with creative confectioneries. Get up close and personal with Tim Clark, as he flaunts his skills in creating the best in new and innovative cakes, chocolates, pastries and macarons for afternoon tea, dessert menu, chocolate buffet as well as a master cooking class from now till 20th November 2015:

THE CHOCOLATIER EXPERIENCE AT IVIV (ONESIXFIVE) LOUNGE AND BAR;

• Artisanal Afternoon Tea 

(Daily between 2:00pm to 5:00pm, RM 160 nett per tea stand, inclusive
two pots TWG's tea)

Enjoy the finest indulgence of Chef Tim Clark’s ambrosial selections such as Strawberry Mascarpone Cake, Murray River Salted Caramel Macaron, Choc Pop with Freeze Dried Raspberry and more with a pot of selected TWG tea.

Mille fuel of Smoked Atlantic Salmon, Chick Pea Fritter Tahini, Coriander Mayonnaise.

Chermoula Spice Roast Duck Orange Marmalade Sandwich, Eggplant Caviar Marinated Lamb Ciabatta, Smashed Avocado Open Face Sandwich Toasted Pine Nuts Micro Cress.

Coco Fraise.

Double Chocolate.

Strawberry Mascarpone Cake.

Murray River Salted Caramel Macaron, Passion Fruit Marshmallow Cubes.

Choc Pop with Freeze Dried Raspberry. 

Savoury or sweet, it is best paired with 1837 TWG tea.

My personal favourite tea would be the Moonfruit Black Tea and Earl Grey. :D

• The Great Indulgence with Wine Pairing
  Revel in a velvety smooth confectionery of Rhubarb Creme Brulee, Cocoa Fraise and the like after dinner, paired with wines of white zinfandel, moscato, shiraz, and the moscato d’asti.
  (Daily between 7:00pm to 12:00 midnight, four pairings available:
  RM 42 nett for one pair of dessert and wine pairing;
  RM 128 nett for four pairs of dessert and wine pairing)

• Prime Chocolatier Collection
  Be spoilt for choice with the delectably-crafted Double Chocolate, Maracuja Cheesecake and more at the IVIV (ONESIXFIVE) chocolate counter that are sure to leave your senses craving for more.
  (Daily between 8:00am to 9:00pm, RM 8.00nett per piece onwards)

CHOCOLATE GARDEN BUFFET AT SERENA BRASSERIE 
A beautiful and extensive spread of edible Chocolate Garden to make every sweet tooth waver in wonder from an ensemble of ‘Truffle Noir’ Chocky Pop, Summer Berry Delight, Passionfruit Marshmallow Cubes, Saltiness and more. In addition to that, a plethora of international and local indulgence with live action stations awaits.
Available daily from 16 November till 20 November 2015.
RM 148 nett per person.

MASTER COOKING CLASS SESSION
Gain an exclusive pastry cooking class session from the celebrated Master Pastry Chef himself, and learn the insider techniques behind his sinful creations such as Pinachocolada, Chocolate Banana Beignet and Strawberries & Cream Choux bun.  

Available on 17 November and 19 November 2015, from 11:00am to 1:00pm.
RM 250 nett per person.

DESSERT SELECTIONS IN TAO CHINESE CUISINE AND TATSU JAPANESE CUISINE
Complement your dinner experience with one of the heavenly dessert menu, Fried Ice Cream drizzled with Murray River Salted Butterscotch for a blissful reminiscence to the night.   

Available daily from 15 November till 20 November 2015, from RM 28 nett.  

For reservations or more details, please call 03-2782 6000 / 03-2782 6398 or email foodandbeverage@intercontinental-kl.com.my. 

Chocolate Crave with Chef Philippe Kotzky @ Pullman Bangsar

Last weekend, thanks to a friend invitation I'm honoured to meet pastry and chocolate maestro, Chef Philippe Kotzky at LINK All Day Dining, Pullman Bangsar. Chef Philippe was there to launch his chocolate decoration transfer sheets from Deco Tatoo. 

As usual, the cheeky me try playing hands on. Do you know, you will need to have cold fingers to manage the chocolate sheet. Yea... the chocolate sheet will be melted in a matter of second.

Next, we had the privileges to catch Chef Philippe in action demonstrating some of his stunning creations.

Chef Philippe Kotzky graduated from Academy of Nice, France. He came a long way from being an apprentice to a Pastry Chef and ally to a highly respected Executive Pastry Chef. He has worked in the renowned Michelin restaurant with L'amandier de Mougins (France) 2 star Michelin, La Belle Otero (France) 2 star Michelin, Baia Benjamin (Italy) 2 star Michelin, Hotel Casino Lisboa (Macao) 3 star Michelin. And also 3 star New York Time rated restaurants such as Ocean (US) and Louis XVI (US). Later on, Chef Philippe Kotzky provide consultation in bakery and dessert products and proceeded to manufacturing of chocolates under the brand and company PK Chocolat in Shanghai.

Wow..... Just look at the beautiful chocolate decoration.

Close-up Shot

Desserts are more fun with chocolate decoration transfer sheets. Chocolate decoration transfer sheets allow you to add flair to desserts for a more presentable look. With plenty of patterns to choose from, it is made out of coloured cocoa butter on an acetate sheet. 

For more information on Chef Philippe Kotzky's chocolate decoration transfer sheets, please visit 

http://www.deco-tatoo.com

Follow https://www.facebook.com/PullmanKualaLumpurBangsar for activities, events and dining promotion updates of Pullman Kuala Lumpur Bangsar.

*All photos are taken by author using Iphone 6 and Nikon 50mm.