Laurent's Cafe & Chocolate Bar

January 6, 2017

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Shop/Food Review

Ms Teatime Says:

The Pier at Robertson is quite the "happening" place to be if you are looking to chill with some alcohol after work or on weekends. Being more a desserts than booze person myself, I was pleasantly surprised to find Laurent’s Café & Chocolate Bar nestled right within this assemblage.

 

Laurent’s Café & Chocolate Bar is part of the Bernard Laurent Chocolatier brand, four times recipient of Singapore Tatler’s Best Chocolates Award.Singapore Tatler is a high society magazine that aims to show its readers the latest in luxury lifestyle in Singapore. It is also the Singapore counterpart to the original Tatler, a British Magazine on fashion and lifestyle which targets the upper class. With that background, I think we can roughly gauge what to expect from Laurent Bernard Chocolatier- high quality chocolates that don’t come cheap.

Dark Chocolate Souffle

Apart from artisan chocolates in a box, Laurent's is known for their Dark Chocolate Soufflé. Indeed, the egg-based chocolate dessert is impressive with a dramatic puffed up look and an incredibly fluffy texture. Taste-wise, it is intensely bitter due to the use of Valrhona Guanaja 70%, the most bitter chocolate in the world albeit 30 years ago. But if you do not appreciate heady bitterness in your dessert, fret not, I have another recommendation for you - Laurent’s Dark Chocolate Lava Cake! This will please people who love both dark chocolate and salted caramel.

Laurent's Cafe's Dark chocolate lava cake oozing with salted caramel butter and served with vanilla ice cream
Dark Chocolate Lava Cake

Laurent’s Dark Chocolate Lava Cake is served simply with a scoop of creamy and delicious Tahiti vanilla bean ice cream (you can request for other ice cream/sherbet flavours) and a dollop of cream, which I wish could be replaced with strawberries. And upon cutting the cake, you will see very little lava flow, against what you might expect of a lava cake. So this is not pretty boy material. But once you get to know it well (eat it first), you will discover the inner beauty of this dark macho guy.

Laurent's dark chocolate cake is semisweet with a crusty texture on the outside and a soft, moist consistency inside. While I was initially disappointed with the slow trickle of fluid from the cake, I am delighted to find that the liquid gold chosen for this cake is not molten chocolate but Laurent’s homemade salted caramel butter! So in this case, less is more! If too much salted caramel is used, the limelight of dark chocolate might be stolen. But used in limited amounts like this, the salted caramel lends an extra taste dimension to the dark chocolate, making the chocolate cake more enjoyable and less boring. That’s why, even though I usually have to share a chocolate lava cake (for those with molten chocolate center), I could finish this chocolate lava cake all by myself! Of course, that could be just me, the salted caramel fan fan-girling.

Curious about what made this chocolate cake so good, I contacted Laurent Bernard Chocolatier and learned that their lava cake is made from a 80 per cent dark chocolate that contains “Criollo type cacao beans from Venezuela”. In the chocolate world, Criollo is widely accepted as the finest quality bean for chocolate production. Due to the Criollo Tree’s lack of resistance to diseases, Criollo is also rare and consequently expensive. Though it is debatable whether pure Criollo beans still exist (since it is so fragile), the best known ones are supposedly found in Venezuela. True Criollo is low in bitterness and known to be extremely aromatic with complex nuances, including flavours of caramel, nuts and vanilla. So while I was not told if the Criollo type bean is used as a single origin or as part of a cacao blend for the dark chocolate in this lava cake, I am guessing that it is probably used very generously since Laurent's Lava Cake tastes so good without being too bitter.

 

Food Photos

See photos of food that My Food Story has tasted. Recommended food are marked with ().
Dark Chocolate Souffle (S$18.50++)
Intensely bitter with an incredibly fluffy texture.
Dark Chocolate Cake (S$13++)
Semisweet with a crusty texture on the outside & soft, moist consistency inside. I prefer this over the souffle!
Dark Chocolate Lava Cake (S$13++)
The lava flow is weak but I like that salted caramel butter is used instead of molten chocolate.

Outlets

Laurent’s Café & Chocolate Bar @The Pier at Robertson Quay

80 Mohamed Sultan Road, The Pier at Robertson Quay #01-11, S239013
Map     Directions     +65 6235 9007     Website     WhatsApp Share
MRT Stations (within 800 metres)

Fort Canning, Clarke Quay, Chinatown

Opening Hours

Mon: 6pm to 11pm
Tue to Thu: 1pm to 12mn
Fri/Sat: 1pm to 1am
Sun: 1pm to 11pm

Value Added Service(s)

Free WiFi, Free Iced Water, PokeStop (Reed Sculpture)

Payment Terms

Prices Subjected to Service Charge and GST (Cash/Nets/Credit Card)



Shop/Food Review

Ms Teatime Says:

The Pier at Robertson is quite the "happening" place to be if you are looking to chill with some alcohol after work or on weekends. Being more a desserts than booze person myself, I was pleasantly surprised to find Laurent’s Café & Chocolate Bar nestled right within this assemblage.

Laurent’s Café & Chocolate Bar is part of the Bernard Laurent Chocolatier brand, four times recipient of Singapore Tatler’s Best Chocolates Award.Singapore Tatler is a high society magazine that aims to show its readers the latest in luxury lifestyle in Singapore. It is also the Singapore counterpart to the original Tatler, a British Magazine on fashion and lifestyle which targets the upper class. With that background, I think we can roughly gauge what to expect from Laurent Bernard Chocolatier- high quality chocolates that don’t come cheap.

Dark Chocolate Souffle

Apart from artisan chocolates in a box, Laurent's is known for their Dark Chocolate Soufflé. Indeed, the egg-based chocolate dessert is impressive with a dramatic puffed up look and an incredibly fluffy texture. Taste-wise, it is intensely bitter due to the use of Valrhona Guanaja 70%, the most bitter chocolate in the world albeit 30 years ago. But if you do not appreciate heady bitterness in your dessert, fret not, I have another recommendation for you - Laurent’s Dark Chocolate Lava Cake! This will please people who love both dark chocolate and salted caramel.

Laurent's Cafe's Dark chocolate lava cake oozing with salted caramel butter and served with vanilla ice cream
Dark Chocolate Lava Cake

Laurent’s Dark Chocolate Lava Cake is served simply with a scoop of creamy and delicious Tahiti vanilla bean ice cream (you can request for other ice cream/sherbet flavours) and a dollop of cream, which I wish could be replaced with strawberries. And upon cutting the cake, you will see very little lava flow, against what you might expect of a lava cake. So this is not pretty boy material. But once you get to know it well (eat it first), you will discover the inner beauty of this dark macho guy.

Laurent's dark chocolate cake is semisweet with a crusty texture on the outside and a soft, moist consistency inside. While I was initially disappointed with the slow trickle of fluid from the cake, I am delighted to find that the liquid gold chosen for this cake is not molten chocolate but Laurent’s homemade salted caramel butter! So in this case, less is more! If too much salted caramel is used, the limelight of dark chocolate might be stolen. But used in limited amounts like this, the salted caramel lends an extra taste dimension to the dark chocolate, making the chocolate cake more enjoyable and less boring. That’s why, even though I usually have to share a chocolate lava cake (for those with molten chocolate center), I could finish this chocolate lava cake all by myself! Of course, that could be just me, the salted caramel fan fan-girling.

Curious about what made this chocolate cake so good, I contacted Laurent Bernard Chocolatier and learned that their lava cake is made from a 80 per cent dark chocolate that contains “Criollo type cacao beans from Venezuela”. In the chocolate world, Criollo is widely accepted as the finest quality bean for chocolate production. Due to the Criollo Tree’s lack of resistance to diseases, Criollo is also rare and consequently expensive. Though it is debatable whether pure Criollo beans still exist (since it is so fragile), the best known ones are supposedly found in Venezuela. True Criollo is low in bitterness and known to be extremely aromatic with complex nuances, including flavours of caramel, nuts and vanilla. So while I was not told if the Criollo type bean is used as a single origin or as part of a cacao blend for the dark chocolate in this lava cake, I am guessing that it is probably used very generously since Laurent's Lava Cake tastes so good without being too bitter.


Food Photos

See photos of food that My Food Story has tasted. Recommended food are marked with ().
Dark Chocolate Souffle (S$18.50++)
Intensely bitter with an incredibly fluffy texture.
Dark Chocolate Cake (S$13++)
Semisweet with a crusty texture on the outside & soft, moist consistency inside. I prefer this over the souffle!
Dark Chocolate Lava Cake (S$13++)
The lava flow is weak but I like that salted caramel butter is used instead of molten chocolate.

Outlets

Laurent’s Café & Chocolate Bar @The Pier at Robertson Quay

80 Mohamed Sultan Road, The Pier at Robertson Quay #01-11, S239013
Map     Directions     +65 6235 9007     Website
MRT Stations (within 800 metres)

Fort Canning, Clarke Quay, Chinatown

Opening Hours

Mon: 6pm to 11pm
Tue to Thu: 1pm to 12mn
Fri/Sat: 1pm to 1am
Sun: 1pm to 11pm

Value Added Service(s)

Free WiFi, Free Iced Water, PokeStop (Reed Sculpture)

Payment Terms

Prices Subjected to Service Charge and GST (Cash/Nets/Credit Card)



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