“Few foods or ingredients evoke more passion in diners than chocolate.” I love chocolate and sweets! Everyone who knows me, knows that I am the ultimate sweet tooth! When I discovered Glass Brasserie at the Hilton Hotel Sydney was hosting a limited edition Chocolate Degustation over the month of April, I knew I had to visit.
Easter is a time to celebrate chocolate, and what better way to indulge in some of the finest chocolate desserts at renowned Australian chef Luke Mangan’s signature restaurant. A three course chocolate menu ($40) with the additional option to pair a chocolate cocktail ($15), sounds like heaven and also prices itself very attractively!The mistake with so many dessert degustations, is that they can be a sugar overload or provide too much chocolate and sweetness that leave diners feeling unwell with regret. I can confidently attest that this is the perfectly balanced degustation, leaving diners happy and warm inside, filled with chocolatey goodness.
To begin, we enjoyed a Rhubarb, strawberry, Zephyr white chocolate cream and basil. This was a light, sweet starter with stewed berry and rhubarb in a nice pretty pink compote, crowned with a light white chocolate cream embodying a luscious velvety mousse texture. Freshly cut strawberries added texture, whilst a dash of green garnish made it picture perfect to complement the amazing flavour.The next course was a variation on the traditional Sacher torte with Pur Noir chocolate delice, tonka bean custard and peanut. Sacher torte was first created for Austrian Prince Wenzel von Metternich in 1832 and has since been famous worldwide as a decadent chocolate cake. The bottom was a delectable dark chocolate layer, with a dense cake on top. Vanilla cream was piped along the top and a salty peanut crumble adorned the plate adding a welcomed crunchy textural element. We fought for the last bite of this!To finish, a ‘Glass’ egg of 55% dark chocolate sat simply on a gleaming white plate. The hand tempered egg embellished with colourful abstract patterns appeared simple yet elegant, and we sat like little children in eager anticipation on Christmas waiting to open their presents to see what was inside. The waiter told us to simply grab a spoon and knock the egg on the head! We did so, and it burst revealing a glossy smooth white liquid cream of coconut with a bright yellow passionfruit for the egg yolk. The two flavours united together impeccably, with the sweetness of the coconut offset by the slight tang of the passionfruit.I would have loved to have tried the Death by Chocolate cocktail ($15) but unfortunately I was the designated driver. The cocktail sounded mouthwatering with Havana rum shaken with hazelnut liqueur Amaretto, chocolate liqueur, completed with indulgent white chocolate shavings.
Every dish of the degustation was high quality, with amazing flavours that were executed with finesse. The chocolate element in each was used differently, showcasing the diverse ways one can enjoy it, all without overindulging. The desserts allowed us to leave satisfied but not in a food coma, which I think exposes the chef’s talent for crafting an alliance of flavors that complement each other. It was truly a delicious journey that transported us through the different ways of enjoying chocolate, one of life’s utter luxuries.
The chocolate degustation runs throughout April with three courses for $40.
Hilton Hotel Sydney
488 George St, Sydney NSW
Phone: (02) 9265 6068
I Ate My Way Through dined as guests of Hilton Hotel Sydney