Obolo Patisserie: LIC dessert outing

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.

ps: read fen’s detailed review at sgcake.com
evan’s beautiful photos at bossacafez.com
jia xin at foodies queen

Cheers,
Brad

23 COMMENTS

My favourite is the caraibe. I love the taste of the dark chocolate, so rich and sensual. Will definitely head back for more chocolate lovin’!

P.S. And who says I don’t leave comments? :)

Jasmins last blog post..New York New York!

thx for organizing brad, i’m looking forward to the lunch outing, so pls count me in =) i think your photos look great, the color reproduction was very accurate, despite under the tungsten lighting. mine turned out too orangy and i refused to alter the white balance :(

sp: you can try obolo for jojo’s birthday cake : )

fen: Its my pleasure, and it won’t be fun without you guys!

evan: Yeah man, i’m also looking forward to the next one. your photos are nicer, sharper and more clear. i guess thats the main difference between nikon and canon. Nikon has better colour while canon’s photo is much sharper. haha yeah i changed the white balance!

“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?”

oh dear! haha.

Desserts do make one go high and the fact that he ate so many… Evan, this shouldn’t be too much of a surprise…

Nice way to describe it…

hey brad, mine was just another butter cake inside. Not really secret recipe yet. I am still trying to improve and form a secret recipe. hahaha..

After seeing all your beautiful pictures of obolo , i immediately went down to Obolo yesterday (cld not resist the temptation!!). I will post my review of their cakes in my blog later.

fen: hahaha i was thinking of some unconventional methods of describing to make the reading more interesting hopefully. lol!

Jas: wow you really went down immediately? you must be a east-ie. haha! shame you couldn’t join us for this one, can you make it for the next one at Persimmon?

Sihan: hahahaha! naughty naughty : )

vicki: lol! where got affair, it actually depends on the state of mind you read it in, i write this in a very pure and playful manner, nothing like what you all thinking of : )

yeah westie outing, when you free?

didally: you got sharp eyes! haha. can join us for the next outing? it’ll be fun!

Yes Brad, i really went down the very next day and bought 4 cakes for myself. haha.. I am kind of eastie, but the N-eastie..

Wld love to join u guys, it sounds fun to meet up with like minded pple who enjoys food… but not this time..

Jass last blog post..Jas Pork Bowl

hello brad! i’ve finally updated! sorry i couldn’t make it for perssimon having exams :/ thanks for making the effort to org :)

ms last blog post..Obolo

These look really delicious, which surprises me given your caption on Tastespotting – you said they were fulsome, and that means disgusting!

gs: oh dear, maybe i used the wrong word, when i say fulsome i meant they are very flavourful. so sorry for the misunderstanding! thanks for dropping by :)

Hello there guys!

i’m an avid pastry lover like you guys too. Are there any prerequisite in joining your group of foodies?

M

I think OBOLO is no where near acceptable. It’s a shame! I had Noisette and Salted Caramel Cheesecake and they were horrendous.

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