Last August 2, 2012, Thursday the ten-day festival of Swiss cuisine and fun at The Peninsula Manila commenced. Their lineup of activities include:
* Old Manila - Three-course menu, Degustation menu
* Escolta - Swiss Buffet, Schueblig Eating Contest (Aug.5)
* The Lobby - Chocolate Bar (Aug.2,3,4,9,10 & 11), 8pm
* Kitchen Party on August 9 at 6pm
* The Gallery - "Timeless: Swiss Landscapes"
* Lucky Draw for a Trip to Zurich onboard Swiss International Airlines, Victorinox Swiss Army watches and a knife, wines from Werdenberg International Corporation and Jewelry from Hans Brumann
For inquiries or reservations, please call 887 2888 or e-mail: email@example.com.
Dubbed as Swissness, I went on the opening day to try their Chocolate Bar at The Lobby of the Hotel. Manila Peninsula invited Top Pastry Chef Anil Rohira to prepare Swiss Felchlin chocolate pastries and confectioneries. Award winning Chef Rohira is the current Export Corporate Pastry Chef of Felchlin. He travels around the world conducting chocolate pastry classes and tours chefs to their company's factory in Switzerland. The company is one of the leading Swiss chocolate makers that provides chocolate to hotels like the Manila Peninsula.
Felchlin adheres to this values:
Felchlin not only stands for a single product but for consistent thought and action with regard to quality, which permeates the entire company. The formulated and practised values are thereby our driving force from both within and without.
This chocolate fountain is on one of the tables set-up for the buffet. I like its sweet, smooth and silky texture, a good dip for the strawberry and mallows. It would be nice if there were more varieties for the dips. The table also contain ice creams - truffle and rocky road with various toppings (I like the dark chocolate topping.)
|Chocolate cakes and pastries|
My starter plate: dipped mallow and strawberry and chocolate bread pudding. The texture of the bread pudding is a bit rough with bitter hint of the chocolate.
Crispy mocha, the covering is crispy barquillos and it has a overpowering mocha taste, a bit sweet for me.
Orange Chocolate Cream
(I also like the mix of sweet sour orange and creamy chocolate.)
Passion Milk Chocolate
Sacher Torte this cake I enjoyed well compared to the Black Forest Gateau ( I found a little bit soggy, perhaps several days old from the shelf? The bread part is disorientingly coarse.) Anyway the torte was fantastic, the smell is fragrant cacao with bitter sweet taste. The chocolate lollipop is also good with those in shot glass mousse called Exotic Chocolate adventure, fruity cocoa moussed mixed with passion fruit and other fruit jelly.
Black Forest Gateau
More fotos here - http://pinterest.com/rahonpete/chocolate-bar-2012-manila-peninsula/