Published on : Saturday, April 8, 2017
Celebrate Easter this year with a delicious Chocolate Afternoon Tea in the Rotunda Lounge at Four Seasons Hotel London at Ten Trinity Square. Created by Executive Chef Benjamin Brial and Executive Pastry Chef Sylvain Nicolas, guests will be able to feast on an exceptional selection of pastries, scones and savoury treats, using only the finest Valrhona chocolate.
Served in the striking surroundings of the Hotel’s Rotunda Lounge, many of the savoury items subtly feature chocolate, such as roast beef on a delicate milk bun with granny smith compote and chocolate nibs; goat’s cheese mousse on cereal toast with espelette pepper coulis and dusted with chocolate powder; and foie gras terrine on pumpernickel bread with Dulcey chocolate and rum gel. Indulgent chocolate scones are accompanied by seasonal jams, homemade chocolate spread and Devonshire clotted cream.
Chocolate connoisseurs can delight with a selection of beautiful desserts, highlighting delicious Valrhona varieties. Choux port with dried fruits and tonka mousseline made with Guanaja (70 percent) reveals an intense flavour while the Manjari (64 percent) caramel crunch with chocolate chantilly is fresh and tangy. Next up is the Ivoire (35 percent) while chocolate macaron with matcha and orange confit. Several Valrhona varieties – namely Manjari and Jivara (40 percent) – have been brought together for the chocolate tart with raspberries and candied ginger while the combination of fruity Manjari, creamy Jivara and sweet Ivoire make up a delectable chocolate mousse trio with caramel crisp.