Candlenut
Candlenut prides themselves on using authentic Peranakan ingredients throughout their dishes, and this concept doesn’t get lost on their Buah Keluak dessert. The buah keluak nut is traditionally used in savoury dishes, but many people say the taste often resembles chocolate. So, the Candlenut chefs decided to get creative, blending this interesting ingredient with a dark Valhrona chocolate to make an eggless, dairy-free ice-cream. With two very different chocolate flavours at play, the taste of the ice cream is complex and extra delicious. It is then finished with a garnish of toasted chilli flakes, a milk Valhrona chocolate espuma foam and a bed of chocolate crumbles. (www.candlenut.com.sg)
