Possibly the most romanticised ingredient of all time, chocolate remains an object of lust among avid foodies. Here are our favourite chocolate desserts in KL.
Want cake instead? See our list of KL's best chocolate cakes.
Go dark and moody with the Salted caramel macadamia, where heavy chocolate sponge is used as a base for salted caramel macadamias (made with Maldon sea salt), chocolate cream and dramatic flakes of dark and milk chocolate. The real star is the unassuming chocolate cream that holds everything together; two types of chocolate with semi-whipped cream folded in for an extra airy texture.
Chocolatier Salon du Chocolat serves a short list of chocolate staples – brownies, hot chocolate and waffles – but shame on anyone who skips the chocolate crêpe: delicate, fluffy and thin, the crêpe is topped with your choice of creamy dark, milk or white chocolate. The Belgium chocolate is flavoured with in-house roasted cocoa beans, making for a decadent dessert.
Think of this as a bigger, better and more sophisticated Ferrero Rocher. A layer of sponge with crunchy hazelnut bits, a thin crispy hazelnut praline, and then a dome of the softest, creamiest chocolate mousse. It’s surprisingly quite light and airy in texture, so you can easily finish one and not feel bloated afterwards.
A plated dessert shouldn’t be an obstacle course, and you’ll find the ingredients in Bait’s Loggy Noir du Blanc simple enough – two scoops of ice cream (vanilla and chocolate) mounted on a bed of icing sugar, Oreo crumbs, honeycomb, Milo powder and blueberries for a burst of acidity. The dessert gets a tad dry as you plough through the heady mix, but no matter – you can always pour in all the hot chocolate sauce that comes with it.
This grand finale of a meal at Acme is all chocolate and all theatre. A rich and moist chocolate brownie sits on a hot plate and is topped with a scoop of chocolate Oreo ice cream. Then, the waiter pours hot chocolate sauce on to the dish, and everything sizzles. It’s chocolate overload; it’s hot and cold at the same time; it has crunch (from the walnuts in the brownies) and creaminess; and it’s all sticky from the reduced chocolate sauce at the bottom of the hot plate. You’d want to lick it all up.
For a dessert, the plating is rather uninspiring. But it’s all in the taste. One of the best fondants we’ve eaten in KL, the layer of ‘cake’ on the outside is light, spongy and surprisingly thin, and the fondant wobbles just so slightly because of that. When you break into it, the gooey centre oozes out perfectly. This is why we order a fondant: we want it hot and rich and intense and melting.