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For media inquiries, please contact:

Fiona Wong
Director of Marketing Communications
The Ritz-Carlton, Hong Kong 
International Commerce Centre 
1 Austin Road West 
Kowloon 
Hong Kong 
Phone :+852 2263 2080
Fax: +852 2263 2094 
fiona.wong@ritzcarlton.com

Sylvia Lee
Public Relations Manager
The Ritz-Carlton, Hong Kong
International Commerce Centre
1 Austin Road West
Kowloon
Hong Kong
Phone :+852 2263 2360
Fax: +852 2263 2094
sylvia.lee@ritzcarlton.com

Time travel through decades of chocolate decadence inspired by Collection Anniversaire

The Ritz-Carlton, Hong Kong is collaborating with GODIVA for a very special Afternoon Tea set celebrating the premium Belgian chocolate brand’s 90th anniversary. Together, they are combining the Belgian tradition of the finest chocolates and an unforgettable culinary experience provided by the renowned hotel, to create a gastronomic adventure for chocolate and dessert lovers alike. The GODIVA Collection Anniversaire Afternoon Tea will be launched on April 18, 2016 and will be available until June 19, 2016 at the Lounge & Bar located at The Ritz-Carlton, Hong Kong.

The Collection Anniversaire Afternoon Tea recalls milestones throughout the Belgian chocolatier’s nine decades story. The Collection Anniversaire presents eight iconic chocolate creations and a brand-new flavor to celebrate 90 eventful years, taking guests on a unique time travel through the decades.

The collection is a delicious meeting of the past and present that is both sweetly nostalgic and at the cutting edge of chocolate and design innovation. The exquisite afternoon tea set menu is designed by the acclaimed chefs of The Ritz-Carlton, Hong Kong: Executive Chef Peter Find and Executive Pastry Chef Richard Long, and GODIVA’s Chef Chocolatier – Pacific Rim and China, Philippe Daue, indulging guests in the prestigious heritage of the premium luxury chocolate brand.

“Third time’s a charm. This is the third time we are collaborating with Chef Philippe Daue and his team at GODIVA. We have truly enjoyed the experience every step of the way,” said Executive Chef Peter Find of The Ritz-Carlton, Hong Kong. “Chef Philippe is exceptionally knowledgeable about chocolate. The Collection Anniversaire brings so much authenticity to Belgian chocolates. Working with the collection is both challenging and eye-opening at the same time. Executive Pastry Chef Richard Long and I have chosen only the finest ingredients to present in this afternoon tea set. Combined with creativity, we are dedicated to dazzling our guests with this heavenly and symbolic afternoon tea set.”

“Preserving the legacy of GODIVA’s chocolates through the Collection Anniversaire is imperative. The world-renowned chefs at The Ritz-Carlton, Hong Kong are tremendously experienced. Working together, we have concocted masterpieces that demonstrate how tradition and imagination can artfully come together,” says Chef Philippe Daue, GODIVA Chocolatier.

GODIVA Collection Anniversaire Afternoon Tea

GODIVA’s Collection Anniversaire Afternoon Tea set is inspired by the Collection Anniversaire, a collection GODIVA Chef Chocolatier Jean Apostolou created that ‘Celebrates our past, crafting our future’.

The GODIVA story began in 1926, when the inspirational Belgian chocolatier Pierre Draps created his very first pralines. Each sweet creation is a precious taste of history and has its own fascinating tale to tell, interpreted into bites throughout the travel through time, starting with the Dark & White Chocolate Barquette using the signature Lady Noir (1926) served in a chocolate tartlet shell with sacher sponge, white chocolate and Madagascar vanilla cream, topped with dark chocolate cream. Skipping to a few years later, the Hazelnut Milk Chocolate Dacquoise, featuring Noblesse (1959), is made with a vanilla tartlet shell filled with hazelnut Dacquoise, milk chocolate Chantilly and crispy praline feuilletine, transporting you back in time to the elegant 50s.

GODIVA is unstoppable at this point, being appointed to the Royal Court of Belgium as its official Chocolatier, The Chocolate Caramel Cupcake represents a year of pride and prestige. Headlined by the Ecusson (1968), this treat features a chocolate cupcake garnished with caramel cremeux and milk chocolate disk.

While these delicate desserts are sure to be the highlight in this afternoon tea set, Executive Chef Peter Find has also prepared three spotlight-stealing savory bites to complement the sweet treats. The afternoon turns into a savory discotheque of the 90s. Celebrating five centuries after the discovery of America, the Lemon Sandwich with Chocolate Foie Gras Mousse features the Aztèque (1992). The tanginess of the lemon curd is a clever balance to the buttery and flavorful chocolate foie gras mousse, leaving a smooth and complex aftertaste which will certainly bring a smile to one’s face. Semi-dried Tomato Cream Cheese Sandwich marks the launch of Coeur Blanc (1945) when the first store in Brussels opened its doors in the ‘heart of Belgium’. The premium chocolate lends a heart-melting sweetness to the refreshing taste of sun dried tomato, creating an explosion of flavors in the taste buds.

Honoring GODIVA’s Belgian heritage and tradition of fine handcraftsmanship, this afternoon tea set is complemented with a refreshing Raspberry Rose White Chocolate Frappé, inspired by this year’s brand-new creation, Egérie Noir (2016).

Please refer to the menu in the appendix.

GODIVA Collection Anniversaire Afternoon Tea

Date:

April 18 to June 19, 2016

Time:

Monday to Thursday

3pm – 6pm

Friday

2:15pm – 4:15pm (1st seating)

4:30pm – 6:30pm (2nd seating)

Saturday, Sunday & Public Holiday

12:01pm – 2:00pm (1st seating)

2:15pm – 4:15pm (2nd seating)

4:30pm – 6:30pm (3rd seating)

Price:

HK$428+10% per person

May 8 and June 19, 2016 - HK$458+10% per person

Venue:

The Lounge & Bar, Level 102, The Ritz-Carlton, Hong Kong

All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email restaurantreservation.hk@ritzcarlton.com.

Collection Anniversaire

“Celebrating our past, crafting our future,” was what inspired GODIVA’s stunning limited-edition Collection Anniversaire. Featuring eight of GODIVA’s most iconic chocolates—one from almost every decade—the collection is completed by the brand-new ‘Egérie Noir’ piece. Every precious chocolate tells its own unique tale. The ‘Lady Noir’ (1926) lovingly recreates one of Pierre Draps’ (GODIVA’s original Maître Chocolatier) earliest recipes, while the ‘Signature Lait’ is a velvety coffee ganache, decorated with a feather and created for the movie ‘Gone With The Wind’ in 1939. The rich milk chocolate-encased caramel, ‘Ecusson,’ is an iconic one, bearing a lion rampant to mark GODIVA’s appointment to the Royal Court of Belgium in 1968. Other historical pieces include: the Coeur Blanc (1945), Noblesse (1959), Nippon (1972), Azteque (1992) and Mousse Meringue (2015).

The ninth and final piece of the collection is the ‘Egérie Noir’ (2016), a complex, contemporary creation of the smoothest raspberry ganache, delicately balanced with essence of rose petals, and encased in rich, dark Belgian chocolate. Created by one of GODIVA’s expert chocolatiers, Chef Jean Apostolou, both the filling and the shape of the shell are exciting new innovations – a testament to GODIVA’s pioneering flair for chocolates. The delicate rose and raspberry flavor is one that will play an exciting role in the chocolatier’s 90th year.


About GODIVA

When Lady GODIVA, wife of Lord Leofric, protested against the taxation of his subjects, she agreed to ride through the streets of Coventry "clad in naught but her long tresses", and so long as the residents remained in shuttered buildings their tax burden would be lifted.  The following morning she made her famous ride and, despite being the ultimate temptation, the citizens graciously remained indoors.  Leofric kept his word and reduced the taxes to the delight of his subjects, ensuring GODIVA's legendary status throughout the centuries.

With a Belgian heritage dating back to 1926, GODIVA Chocolatier is the global leader in premium chocolate.  Inspired by the values of Lady GODIVA – her passion, generosity, and pioneering spirit  -- GODIVA’s legendary name has become a universal symbol of luxury, quality and the most delicious chocolate.

The company has a presence in more than 100 countries with distribution in over 600 boutiques, Global Travel Retail, department and specialty stores, and online.  GODIVA offers a range of chocolate creations and is dedicated to innovation and excellence in the Belgian tradition.  GODIVA is committed to developing, manufacturing and delivering food and beverage products that are safe, of the highest quality and consistently exceeding consumer expectations. From its famous truffles and shell-molded chocolate pieces to its European-style biscuits, individually wrapped chocolates, gourmet coffees, hot cocoa, Chocolate Soft Serve and other indulgences, GODIVA is committed to bringing the ultimate chocolate experience to the world.


GODIVA Collection Anniversaire Afternoon Tea

Savory
Semi Dry Tomato Cream Cheese Sandwich
(Coeur Blanc, 1945)

Lemon Shrimp Mousse Tart with Caviar (Nippon, 1972)

Chocolate Foie Gras Mousse, Lemon Sandwich (Aztèque, 1992)

Sweet

Dark & White Chocolate Barquette (Lady Noir, 1926)
Chocolate Tartlet Shell – Sacher sponge - White Chocolate and Madagascar Vanilla Cream – Dark Chocolate Cream

Chocolate Coffee Verrine (Signature Lait, 1939)
Moist Sponge – Milk Chocolate Chantilly - Milk Chocolate Jelly - Coffee Cremeux

Hazelnut Milk Chocolate Dacquoise (Noblesse, 1959)
Vanilla Tartlet Shell - Hazelnut Dacquoise - Milk Chocolate Chantilly – Praline Feuilletine

Chocolate Caramel Cupcake (Ecusson, 1968)
Chocolate Cupcake – Caramel Cremeux – Milk Chocolate Disk

Mousse Meringue Lemon Tartlet (Mousse Meringue, 2015)
Vanilla Tartlet Shell – Lemon Biscuit – White Chocolate Lemon Chantilly – French Meringue Sticks

Raspberry Chocolate Chips Scones (Egérie Noir, 2016)
Served with Mascarpone Cream and Raspberry Rose Petal Jam

Drink

GODIVA Raspberry Rose White Chocolate Frappé