Variations of Oabika
This holiday season, Four Seasons Macao proudly presents Valrhona Afternoon Tea Menu at Xiao Ting, the first in Macau to incorporate cocoa fruit juice concentrate Valrhona Oabika into delicacies that reflect the savoir-faire and culinary finesse of talented chefs at the hotel.
A pioneer and benchmark in the world of chocolate, Valrhona produces the precious Oabika, cocoa fruit juice with a nuanced aromatic profile, oscillating between fruity and tangy notes. The magical taste, syrupy texture, and amber color immediately inspire a sensorial journey to the heart of plantations, where the rare and exceptional cocoa tree is discovered.
Available in December, the exclusive afternoon tea set features both savory and sweet delights. Valrhona Dulcey, salmon pot pie, clam veloute, sauternes-soy jelly pairs umami characteristics with the smooth and creamy chocolate. The velvety, enveloping texture of chocolate complements the pastry beautifully to create a sumptuous experience. Valrhona Oabika, foie gras berliner, bacon jam serves the French delicacy mixed with Valrhona Manjari 64% inside a berliner, enhanced with Oabika infused jam and bacon on top.
For those with a sweet tooth, Valrhona Manjari 64% with black pepper red currant praline is sure to spice up the festive season with a passionate, fruity flair. Valrhona Yuzu, hazelnut nougat refreshes the palate with a hint of acidity melting into a nutty aroma manifested through a pleasantly chewy texture.
To complete the exquisite gastronomic journey, specials drinks are also designed to woo discerning gourmets. Presented on a trolley displaying three flavors of Oabika syrup: Original, Bay Leaf infused, and Mulled Spices, a tasting portion of Golden Rose Tea invites guests to select a choice to be mixed together with the treat. Furthermore, as the weather cools during the winter season, “Four Seasons Signature Festive Valrhona Caraibe 66% Hot Chocolate” will warm the hearts and minds of all as a chocolate ball with cotton candy slowly melts inside.
