Warming Up to Hot Chocolate

Nights are expected to grow longer and colder as the Christmas season approaches and I can't imagine a better way to welcome the cold season than a warm cup of velvety hot chocolate in hand!

Let me share with you four cafe/restaurant concepts which serve up this lust-worthy holiday drink (as well as other offerings which you may expect from these restaurants)!

1. La Creperie

La Creperie is primarily known for its crepes. Boasting an extensive selection of savory and sweet crepes, it sets itself apart from other crepe concepts by offering premium crepes using choice (and expensive) ingredients.

SAVOYARDE (P395) and TOMATO SOUP (P95)

One of La Creperie's savory crepes would include the Savoyarde. A bitter taste emerged from the slightly burnt ultra thin crepe, and was paired with an overwhelmingly salty array of ingredients. It featured slices of Hungarian sausage and smoked bacon layered on a bed of Raclette cheese. There was an attempt to temper the smoky saltiness of the cold cuts and cheese by placing some tangy gherkins, and marbledpotatoes. However, the overwhelming saltiness prevailed in the dish. I suggest that they go lighter on the use of the Raclette cheese. Fortunately, I paired it with a bowl of Tomato Soup (its soup of the day for that day) which helped remove the suya.

I have yet to try a savory crepe of La Creperie's that I enjoyed. I'd rather go for the simpler (and cheaper) but tastier savory options of the Cafe Breton chain such as the Hamburcrepe and its Galettes.

SALIDOU (P165)

Its saving grace would be its trademark Salidou crepe, which is a testament to the "Less is More" adage. It simply is a folded ultra-thin crepe (thankfully, not overcooked!) generously drizzled with La Creperie's deadly and delectable homemade salted caramel syrup topped with a scoop of whipped cream. Each bite simply melts heavenly in your mouth!

ANGELINA (P210)

Apart from the Salidou, the one thing that lures me to come back to La Creperie would be the Angelina. The Angelina would have to be the best hot chocolate that I've ever tasted. Its thick bold chocolate flavor would simply win anyone over. Just a teaspoon or two of the whipped cream would be enough to make this heavenly drink perfect.

La Creperie

66 Broadway Avenue cr 14th St., New Manila QC/88 Esteban Abada St., Loyola Heights, QC

Dates of Visit:

June 13, 2014

September 8, 2014 with Jem Chua and Marco Dayrit

2. Lartizan

Lartizan is The French Baker's entrant which seems destined to go head to head to foreign franchised boulangeries such as Paul and Eric Kayser. Its flagship restaurant located in Serendra features an extensive menu of pastas, sandwiches, coffee, tea, and an interesting assortment of baked pastries. Lartizan's French Hot Chocolate (P185) arrives in a simple porcelain teacup. I loved how rich the chocolate tastes and how it was sweetly paired with a hint of bitterness. Taste-wise I can say that it's comparable with La Creperie's Angelina; however, its consistency isn't as thick.

RAVIOLI WITH MIX MUSHROOMS AND CREAM TRUFFLE SAUCE (P375)

Although the handmade ravioli pieces seemed undercooked, these were filled with such a creamy and delectable mushroom mixture that exuded in flavor. The ravioli was wonderfully bathed in a light and creamy truffle sauce. However, it needs to have one or two more pieces to justify its price.

CROQUE MONSIEUR WITH MESCLUN VINAIGRETTE SALAD (P295)

I loved Lartizan's take on the Croque Monsieur. This leveled-up classic grilled ham and cheese sandwich featured really delicious semi-melted cheese that I just couldn't get enough of! Their slices of thick bread were toasted perfectly came with lovely crunchy edges. The dish was served with a salad tossed in a wonderful vinaigrette dressing which tempered the saltiness of the ham and cheese.

Lartizan

Serendra, 26th corner McKinley Parkway, Bonifacio Global City, Taguig City

Date of Visit: May 3, 2014 with Lily Chua

3. Wildflour Cafe + Bakery

Wildflour Cafe + Bakery is well-known for its delicious baked goods, pastries and desserts. Upon entry, one would surely be enticed by the sight of its teasingly mouthwatering mountains of baked creations, coupled with the sweet aromas of its ingredients wafting in the air. Apart from this, the restaurant is also known for its hot dishes such as its Tarte Flambes, breakfast offerings, and sandwiches.

REUBEN SANDWICH (P420)

This premium twist on the classic Reuben Sandwich uses wonderfully tender fresh Wagyu corned beef. Served between its wonderfully toasted homemade bread, this dish is worth the hefty price tag! The meal is completed by serving it up with slices of its perfectly salted homemade chips, and some pickled vegetables to lend contrast to the meat.

HAZELNUT HOT CHOCOLATE (Half-Order)

Anticipating that we would be far too full from our main dishes to finish a cup of Hazelnut Hot Chocolate each, my barkada decided to split 3 orders of the drink for the 6 of us (a request warmly accommodated by the serving staff). Despite being just a half-order, satisfaction from this drink will not be lacking! Each sip features a heavenly blend of bittersweet chocolate with that kick of Nutella everyone will find irresistible. Next time, I'd definitely order a full-size one for myself and not care how bloated I'd be!

Wildflour Cafe+Bakery

GF, The Podium, ADB Avenue, Ortigas Center, Mandaluyong City

Date of Visit: February 6, 2014 with Angelli Dykimching, Elaine Co, Hazel Yap, and Ina Chua

4. Xocolat

I have always loved the chill indie vibe of Xocolat-Katipunan. Stepping inside the quaint cafe was nostalgic for me as I have had my share of cups of chocolate, and slices of cake in the same branch during my college years.

XOCOLAT CHICKEN PASTA (P195)

I decided to go with my staple order, the Xocolat Chicken Pasta. I just love how all the flavors of the dish harmonize with each other. This is probably the only savory dish with chocolate that I can say that I enjoy eating. A light tasty cream sauce serves as the base for the pasta, accented by the strong flavor of the peppered chicken strips. The bitterness of the crushed dark chocolate pieces, slowly melted by the heat of the noodles ties the whole dish up together.

BITTERSWEET (P145)

To deviate from my usual cup of Hot Xocolat, I decided to try the Bittersweet variant. This would have to be the thickest of all the hot chocolate variants I tasted; however, had the faintest taste of cocoa in it. It faintly reminded me of chocolate flavored processed oats, which made me quite biased against it.

Xocolat

172-B Gonzales St., Loyola Heights, QC Date of Visit: January 13, 2014 with Jem Chua and JC Matriano