The pink, toffee-like Ruby chocolate in the main course? It’s unlikely that anyone would have tasted pink chocolate in a savoury avatar. But when you visit The Sassy Spoon for its limited-edition Ruby chocolate menu, this happens.
Upon arriving, I was greeted by the staff and immediately guided to a seat of my choice. The Sassy Spoon’s South Bombay outlet is spacious, where the mood-lighting and quirky wall art enhance the ambience. Coming to the special menu, after scanning through the new additions, I settled for a Berry Khatta mocktail to start off the evening’s fine-dine session.
Australian dukkah marinated lamb chops with ginger and ruby chocolate marmalade
Chef Malcolm Pereira explained that although the trend of using Ruby chocolate started with desserts, he wanted to combine the sweet-tempered elements of the chocolate in food as well, be it in form of garnish, sauce, or salad dressing. “We tried it with a number of ingredients. It is very difficult to match a sweet flavour profile with meat, so, we played around with the flavours.” He added, “For the Australian dukkah marinated lamb, I made a ginger and ruby chocolate marmalade as both the ingredients go well together.”
Swiss chard and mushroom tart with Ruby chocolate curd
On the table first arrived an appetizing looking Swiss chard and mushroom tart. The pink chocolate was infused in curd, paired with strawberry rose petal jam. I was convinced with the concept of chocolate and savoury together, in just one bite.
Cheesecake is a go-to choice, I enjoyed having the Ruby chocolate cheesecake with pistachio and cardamom crumble, a delicious balance of the tangy ruby, crusty pistachios and the smooth cheese texture.
There was also a smoked ruby chocolate ice-cream, served in a chai glass, which for many sugar-cautious foodies can be a great way to end a fulfilling meal.
