For one year now, Pâtisserie Le Choux-Colat has been serving decadent desserts that showcase the flavors of local cacao beans and the world-class techniques employed by Chef Ely Salar.
Salar, whose core memory as a five-year-old boy from Palo, Leyte was of him sneaking bread from his aunt’s bakery, is now an accomplished chocolatier.
“What we did was try to marry European techniques with flavors familiar to the Filipino palate, and I think we’ve been successful in doing that,” Salar said in an earlier interview.
He opened Pâtisserie Le Choux-Colat in July last year at the Podium in Ortigas, armed with his experience as a pastry chef in Canada where he won several awards, including the Best Dessert Category in the 2018 Pastry Chef Showcase Competition.
His Praline Chocolate Collection consists of 16 premium handmade chocolate pieces — two each of eight delightful flavors — encased in an elegant signature Spruce box.
Chocolate Rocher
A heavenly smooth indulgence of milk chocolate paired with exciting textures of hazelnut and cocoa powder in every bite.
Coffee Ganache
That perfect blend of rich artisanal chocolate and bold premium coffee in one soft luscious bite.
Cashew Praline
Where sweet caramelized nuts meet soft fudgy dark chocolate.
Sea Salt Caramel Ganache
A luscious combination of the piquant flavour of sea salt and the delightful taste of creamy caramel encased rich dark chocolate.
Almond Dark Chocolate
Your favorite flavors combined with artisanal touch — perfect for any occasion.
Triple Chocolate Praline
That sweet embrace of chocolate heaven… again and again.
Honey Nougat Dark Chocolate
The complementing tastes of bold premium dark chocolate, natural sweetness honey and nutty crunch of roasted Almonds. Bittersweet perfection in every way.
Tablea Dark Chocolate
For the lovers of rich and bold sweet flavors.