Yamagen’s chocolate and whisky masterpiece is taking dessert to a new level of luxury
It’s a combination both rich and indulgent, perfect for savouring as the nights grow cooler and longer – this dessert experience from the culinary creatives at Yamagen is something you’ll want to linger over. As part of Yamagen’s whisky and chocolate month, the rare Japanese whisky Hibiki 21 and chocolate bonsai tree pairing is one of the most luxurious dessert experiences on the coast.
It’s the pinnacle of luxury and, for Yamagen’s chocolate and whisky month, the rare Japanese whisky Hibiki 21 (which can cost up to $2000 a bottle) is part of a unique pairing that does justice to the delicate flavours of the superior sip. The smoky, nutty and caramelised notes of top-shelf tipple were the inspiration when Yamagen’s pastry chefs were creating an accompanying dessert. Eventually settling on a blend of Oricao and Li Chi chocolate to be carefully hand-crafted into a signature Yamagen bonsai tree, the dessert is served upon dry ice alongside a glass of Hibiki 21 whisky. Consider us impressed.
The bonsai – which takes Yamagen’s team of expert pastry chefs hours to craft – features hazelnut dacquoise, tonka-bean caramel, pear parfait, hazelnut praline and pear compote, and is then finished with 18 carat gold leaf to create an awe-inspiring piece of edible art. Of course, the bonsai is served on chocolate soil with a decadent dessert hidden underneath. At $200 per person, we’ll get straight to the (sweet) point – this is the ultimate in luxury. The dessert serves as the showstopper in Yamagen’s month-long whisky and chocolate celebration, and is an experience to be savoured. The chocolate and whisky month ends on April 30 – head to the QT website to secure a booking.
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