Known for its gorgeously presented cuisine that mimics modern art, Sakala cooks up some stunning desserts that we can’t get enough of. Although we always go back for Executive Chef Frédéric Boulay’s “7 Ways Chocolate”, it is his “Bounty” dessert that we want to highlight here.
Creamy, crunchy and superbly layered; a long bar of Guanaja chocolate is topped with an airy coconut cream, a cool coconut sorbet and a smooth chocolate mousse made with 72% Valrhona chocolate. To add some texture into it all, crunchy hazelnut and almonds form another layer, together with two sticky, sugary biscuits placed at either end. To top it all off, a dried banana rests high against the sweet tower, held in place by a rich banana paste. As you take each bite, make sure you eat every component together – it really is a masterpiece. (www.chedisakala.com)