While co-owner and partner Mac excel in decorating the desserts, June enjoyed researching the use of new flavours instead. Perhaps it is the unique combination and strength in the partnership that gave Obolo Patisserie its success. ladyironchef decided to organise a dessert outing there and it went on smoothly with the support that the partners provided.
The interior of Obolo is very small, and could only fit in 15 people. Mac and his team rearranged the tables and did the settings for us, with the print of our dessert degustation menu, Obolo’s christmas catalogue, and a small gift in the form of cookies.
Our dessert degustation menu consisted of 12 desserts platter, namely 7 petite cheesecakes & entremets, 2 petite tartlets, 1 dessert shooter, and 2 les macarons. As always, i requested sampling portions for the menu as it’ll allowed us to try a variety of the desserts available at Obolo. Therefore, the pictures that you’ll be looking at are all mini-size, and does not reflect the actual size of the desserts.
Tartlet filled with milk chocolate & passion fruit ganache. The chocolate-passion was a sourish petite tart, mainly from the passion fruit used. Most of us found it too sour for our liking, and the sourness from the passion fruit completely overwhelmed the milk chocolate. I preferred it sweet.
Dark Chocolate ganache mousse, cassis ivoire mousse, praline feulletine base and moist dark chocolate-almond biscuit layers. Having tried Le Cassis before, i still enjoyed the contrasting taste between the slightly sour blackcurrent and the sweet of the chocolate ganache. I’m a big fan of the crunchy praline feulletine, but i thought that the layer was too thin, and not enough! Nonetheless, Le Cassis is definitely a hit with most of us.
Baked cheesecake infused with mango and passion fruit. While i didn’t really fancy passion fruit as i found it too sour, but in this instance the mango actually provided a better balance in the overall taste. The layer of biscuit crumb base would be nicer if it was thicker. The Mango-passion cheesecake had mixed reactions, with some finding it too sour, and some giving a thumbs up for the creative use of flavours.
67% caramel chocolate mousse, dark chocolate ganache, pecan chocolate fudge cake base. We were debating whether the nuts at the base were walnuts, but it’s actually pecan. The caraibe was one of my favourite of the night with the velvety chocolate mousse, dark chocolate ganache and chocolate fudge base. It was all about contrast and layering, really.
Tartlet filled with dark chocolate ganache. One of the few real chocolate of the night, the Chocolat Noir was better than the one that i had at Cova. One of the main feedback from the rest was, there was more sour than sweet dessert for the night. Mac explained that for decoration purposes, they liked to add in berries. But it ain’t the season for berries, and those that looked nice actually taste sour.
Some would prefer her to be drenched with liqueur, but the purist certainly say no! If you asked me, I’m on the purist side. The light mascarpone creme, dark chocolate ganache & chocolate genoise infused with coffee. Pull-me-up, of sugar and espresso. The tiramisu au chocolat.
Remember Pineapple tarts? You reminded me of Chinese New year, even though its only two months away. Pinada cheesecake, despite given a make-over, I still missed my pineapple tarts. The rum-soaked raisins didn’t help also.
Looking at the pistachio ivoire mousse, your eyes must be green with envy. Not to mention there’s still the cherry-raspberry gelee to deal with. I never like jam, definitely not the gelee in between the way of the dark chocolate ganache mousse, and the chocolate almond biscuit with kirsch. Almost prefect, the Nikta.
All the way from the states, there’s the New York cheesecake. Smooth, creamy, with a hint of lemon. At the pinnacle, seats the stunning strawberry. She’s the one that teased me all right, during our precious encounter. And now that I’ve conquered you, what do you have to say?
Appearance is secondary, they say inner beauty is more important. Nonetheless, the outer beauty sure makes a good impression. Sprinkle with gold dust, the ginormous strawberry garnished the top. There was tangy mascarpone mousse, and there was red berry gelee. Add in some kirsch-mixed berry compote, and i give you Summer Berries.
Miss macha was a last minute substitution, simply we got sick of Mr passion fruit. By common consensus, the shell was very thick, chewy, and a tad sweet. It’ll be better if she was lighter. But you couldn’t deny the fact that the macha macaron’s filling was prettily done.
Always a safe choice, the pairing of hazelnut and chocolate. Certainly a crowd teaser with that fulsome filling. Once my favourite, always my favourite. I don’t care what they say, i’m in love with you.
I’ll like to thank everyone who attended the dessert outing last night, and hope you all had a great time. There were old friends, and new faces, but everybody’s welcome! Also my thanks to Mac and June who supported and hosted us, for without them, this outing wouldn’t be possible.
For the rest of you folks who missed out on this dessert outing, not to worry. Details for my next food outing will be out tomorrow! So do let me know ASAP if you can make it for the lunch.