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Hong Kong, October 3, 2017 – From November 1 to 30, 2017, Café 103 will work with Spanish confectioner Javier Guillén to present an exceptional chocolate afternoon tea spotlighting the finest sustainable chocolates from Ecuador, the origin of cacao consumption dating back 5,330 years ago.

Originally from Málaga, Spain, Chef Guillén attended the School of Tourism and Hospitality in Madrid. Afterwards, he had the opportunity to work alongside world-class chefs including Ferran Adrià in the kitchen of El Bulli, Oriol Balaguer during the maestro’s culinary demonstration tour across the globe, the “Picasso of Pastry” Pierre Hermé in Paris, followed by a consultancy role under the chocolate big name, Valrhona. Now, Chef Guillén will be creating with chocolates from Ecuadorean cacao producer República del Cacao while showcasing the most authentic taste of the Latin American sweet gem. These highly distinctive chocolates are made by local people trained with European expertise using only natural and local ingredients – cacao harvested in Latin America, milk from the Andes and sugarcane from the coastal plains. Ecuador Chocolate Afternoon Tea at Café 103 whips up a tempting selection of sweet delights using chocolates with cocoa content ranging from 31% to 70%. The desserts, taking shapes inspired by Latin American symbols, are set to bring the unique flair of Ecuador to Café 103.

Paying homage to Ecuador, the birthplace of cocao, Feve Cacao is a cocao pod-shaped chocolate shell piped with milk and hazelnut ganache. Milk chocolate with 40% cocoa content brings notes of caramel and spice besides a long aftertaste to the ganache. Cherry syrup with a hint of star anise is then drizzled on top to enrich the overall flavor profile.

Dark chocolate with 56% cacao content is used in making the ganache of Panama Hat, a craft symbol of Ecuador. This fine chocolate made from “Nacional” cacao offers notes of white flowers, toasty coffee and a powerful chocolate finish. Enclosed in the ganache is a fruity sweet passion-banana cremeux palatably balancing the rich chocolate flavor.

A tribute to Ecuador as one of the world's biggest exporters of roses, Rose is shaped like this beloved flower to melt one’s heart. The rose mousse filling is made with creamy white chocolate with subtle flavors reminiscent of fresh hazelnut and vanilla. Raspberry gel at the core enhances the dessert with a refreshing tanginess, making every bite as enticing as the first.

Coconut Azteca is a white chocolate-based treat made with cacao and pure cane sugar from the coastal plains of Ecuador, alongside milk from small dairy farms in Cayambe, conjuring up the best of flavors in Latin America. The ganache mixture is enhanced with coconut milk, dried coconuts and coconut liquor for a palate-pleasing taste profile.

Under the delicious chocolate shell of Coffee Bean, two layers of chocolate cream – creamy coffee ganache and water cardamom ganache are unveiled. The dark chocolate, with 65% cacao,  reveals an initial acidity that is immediately followed by notes of tropical and candied fruits. Echoing the unique fruitiness of this special chocolate are candied strawberry and blackberry jam piped into the heart of the dessert.

Ecuador Chocolate Afternoon Tea

Date:

November 1 to 30, 2017

Time:

3:30 pm – 5:30 pm

Price:

Monday to Friday - HK$388 for one / HK$638 for two

Saturday, Sunday & Public Holiday - HK$408 for one / HK$658 for two

Venue:

Café 103, Level 103, The Ritz-Carlton, Hong Kong

For reservations and enquiries, please call (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com.


ECUADOR CHOCOLATE AFTERNOON TEA

Savory
Mini croque- monsieur

Salmon caviar with mozzarella savory cake

Crab rillettes with yuzu cream squid ink burger

Truffle cream chicken rosette vol-au-vent

Sweets

Coffee beans
(coffee, mixed berries chocolate)

“Feve” cacoa
(caramel milk chocolate, hazelnut milk ganache)

Coconut Azteca
(coconut chocolate)

Guanabana
(peanut paste, chocolate mousse, guanabana jelly)

“Panama Hat”
(passion fruit, banana,chocolate, almond tart)

Red rose
(Raspberry mousse chocolate crunch)

Scones with clotted cream and homemade jam