Comments on: Desserts by Roshan Samtani and Dulcelin

By: MasPinaSarap

MasPinaSarap — Fri, 22 Dec 2006 03:06:08 +0000

How about that biscocho that you were raving about a long time ago, will there be any around? :P

By: Marketman

Marketman — Thu, 21 Dec 2006 10:58:38 +0000

Corrine, they have Cook’s Exchange branches at Glorietta four 3rd floor, at Megamall 1st floor near Toy Kingdom and at Rockwell basement. There is also Valrhona at Bacchus outlets, including the one at the Shangrila Makati, facing Ayala Avenue…

By: corrine

corrine — Thu, 21 Dec 2006 10:46:54 +0000

Joey, where can I find cook’s exchange? Have to buy valrhonna for my chocolate truffles.

By: Maj

Maj — Thu, 21 Dec 2006 09:43:48 +0000

Great post on my favorite baker, Roshan. Her treats are quite delicious.

Her bars and brownies are quite amazing, too!

By: dessy

dessy — Thu, 21 Dec 2006 08:19:47 +0000

tried the Dulcelin Mango Torte a few months ago. it was actually a gift from my friend in medical school. sobrang sarap, heaven tlaga. i guess i’ll be ordering more of it pra sa xmas / new year parties dito sa house.

By: Johnny

Johnny — Thu, 21 Dec 2006 02:32:45 +0000

MM and Juls, I’ve read an article saying that Valrhona is something like the top choice by master pastry chefs. Pastry guru Pierre Herme uses and recommends it in his “Desserts” cookbook. Dorie Greenspan, a famous food writer (who happened to write Herme’s cookbook) also has high praises for Valrhona. However, Callebaut in my impression seems to have a large following too among pastry chefs like Jacques Torres. I tried Valrhona (70%) and Callebaut (55%) and I personally prefer Callebaut. That was just one try of Valrhona – maybe I should try a less bitter one i.e. less than 70%. Now, I’ve also read somewhere that there’s a new chocolate brand that’s considered better than Valrhona and it’s called Amedei (from Italy). It’s probably the most expensive bar I’ve seen and I don’t even want to try it since I’m not rich yet (hehe). A story goes that Amedei was created by folks who wanted to work or I guess do business with Valrhona and were turned down. Sounds like vengeance to me. There seems to be a huge selection of chocolates nowadays that it’s hard to discriminate which one’s better. There’s Scharffenberger, Dagoba (organic), El Rey, and even Lindt I think is pretty good. Ghirardelli isn’t bad either. I consider it to be the cheapest quality chocolate. But this is just my unprofessional opinion. Lastly, I have this impression that French pastry chefs use Valrhona because it’s French. Perhaps we should use tablea!

By: Juls

Juls — Wed, 20 Dec 2006 16:25:20 +0000

Was that a discussion on wine or chocolates? Haha. 60-75% cacao content is truly hardcore, something only a purist could probably appreciate due to the bitterness. I suggest you try calling Sonlie International at 831-8882 and inquire about the Cacao Barry (Callebaut) product line. I do believe they have 70% bittersweet chocolates that may be comparable to the Valrhona you favor.

By: Marketman

Marketman — Wed, 20 Dec 2006 14:57:43 +0000

Juls, I am only going on my experience, but every time I have used Valrhona or Valrone, I have been very pleased. Sometimes, I don’t buy the baking blocks but the “eating” ones at 60-75% cacao content. Excellent. I just find the Callebaut not as intense, not as smooth. And I agree I have limited exposure. However, my favorite chocolate of all time is made at La Maison du Chocolat, and Robert Linxe, the genius behind LMduC, was quoted as saying the best chocolate in the world is a Gran Couve from Trinidad, and THAT is a limited production item of Valrhona… I think I would trust Mr. Linxe’s choice for now… But a blind taste test? I wonder if I could pick out the Valrhona…

By: alicia

alicia — Wed, 20 Dec 2006 13:23:16 +0000

Roshan is probably tops on my list too of home bakers. I usually make my own desserts as well but when I need something she is the first place I will call. Her Lemon torte is great but my personal favorite is the Prince Albert cake which is a delicious chocolate cake with a mocha icing and in between layers and on top are coffee crunch bits. YUM! And her banana bread with the praline topping is just brilliant!

Am a Cuerva loyalist:)

By: Katrina

Katrina — Wed, 20 Dec 2006 07:46:27 +0000

I completely agree about Roshan’s cookies and Lemon Torte! This holiday season, my family’s breaking tradition and ordering nearly all the food for Christmas Eve & New Year’s Eve. After narrowing down our choices to several suppliers, we decided to order FOUR different desserts from Roshan (we need 8 in all)! Unfortunately, she’s so busy these days that she only accepted two of the items; the cookies and Lemon Torte had to go (since we’d already tried them). The other two are exactly what you got, MM! What a happy coincidence, as I know now they’ll be delicious! Can’t wait! :-P