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Capella Chocolate Collection

Flavours

Available only in Singapore, the Capella Chocolate Collection features six unique flavours that have been carefully paired and hand-crafted, offering connoisseurs an epicurean experience through the use of the finest cocoa and natural ingredients.

The Capella Chocolate Collection comprises 24-pieces of handmade, preservative-free, chocolate bonbons presented in an elegant re-useable custom-designed case, resembling that of an ornate jewellery box. To ensure absolute freshness, each and every piece of the collection is created only on receipt of order by Capella’s pastry team.

BLUEBERRY AND VIOLET GANACHE

The Blueberry-Violet Ganache premium chocolates are created with a deliciously complex blend of Oropucce dark chocolate and Lactee Superieure milk chocolate, married with a selection of fresh blueberries and perfumed with violet extract.

The Oropucce dark chocolate, sourced from Trinidad, features warm nutty notes that provide a strong anchor with the Lactee Superieure blend of milk chocolate perfectly balancing the acidity of the blueberry with its rich malt.

Pairing Recommendation: Shiraz Jester, Mitolo, Mc Laren Vale, Australia 2009 – Concentrated, juicy, full bodied, with the classic Aussie Shiraz characteristics of jammy dark berries coated in cocoa and lifted with black pepper. The tannins are just intense enough to compliment the strength contained in the Caraibe dark chocolate bitterness. There is even a fresh hint of blossom on the nose that reminds the violet. A match made in heaven

RASPBERRY LEMONGRASS AND CHILLI PADI

Flavoured with Singapore’s favourite spice, the chili padi, the Raspberry Lemongrass with Chili Padi Bon Bon is surprisingly refreshing, light and is best enjoyed with white wine. We created this Bon Bon with Madirofolo dark premium chocolate, whose aromatic fruity flavour of from Madagascar enhances the raspberry and lemongrass compounds. The sweetness of the Lactee Barry milk chocolate provides a creamy complementary texture and added complexity and its milky caramel notes further accentuate the flavour of the Chili Padi.

Gewurztraminer Wintzenheim, Domaine Zind Humbrecht, Alsace, France 2004 – “Gewurz” literally means spicy in german, this is particularly well expressed by this cuvee late harvest but yet dry and rich made by the greatest biodynamic domaine in Alsace. This is an explosion of oriental scents: rose petals, lychee, confit ginger, lemon grass. There is a touch of creaminess on the finish due to its maturity

Flavoured with Singapore’s favourite spice, the chili padi, the Raspberry Lemongrass with Chili Padi Bon Bon is surprisingly refreshing, light and is best enjoyed with white wine. We created this Bon Bon with Madirofolo dark chocolate, whose aromatic fruity flavour of from Madagascar enhances the raspberry and lemongrass compounds. The sweetness of the Lactee Barry milk chocolate, provides a creamy complementary texture and added complexity and its milky caramel notes further accentuate the flavour of the Chili Padi.

Pairing Recommendation: Gewurztraminer Wintzenheim, Domaine Zind Humbrecht, Alsace, France 2004 – “Gewurz” literally means spicy in german, this is particularly well expressed by this cuvee late harvest but yet dry and rich made by the greatest biodynamic domaine in Alsace. This is an explosion of oriental scents: rose petals, lychee, confit ginger, lemon grass. There is a touch of creaminess on the finish due to its maturity.

YUZU HAZELNUT

We have blended together the essence from the yuzu, Japan’s most flavourful citrus fruit with the Favorites Mi-Amere, to create the Yuzu Hazelnut Bon Bon. A light, refined dark gourmet chocolate, the Favorites Mi-Amere offers a wide aromatic range of bittersweet warm notes which enhance the yuzu’s intense fruity flavour.

Pairing Recommendation: Courvoisier Connoisseur Collection 12 Year Old – Limited edition from a Borderies blend exclusively. Youthful notes of vanilla and toasted hazelnuts on the nose, citrus and stone-fruit flavours on the palate. The alcohol strength contrasts perfectly the crunchiness and density of the chocolate.

BLACK TRUFFLE GANACHE

The Black Truffle Ganache luxury chocolate is created with Zephyr white chocolate similar to French Bachamel sauce, to enhance the flavour of the truffle. The Zephyr Cocoa provides a sweet, intense milk flavour that pairs perfectly with the robust truffle filling.

Pairing Recommendation: Vin Santo Felsina, Tuscany, Italy 2001 – Made from Malvasia grapes dries on straw. Aromas of dried figs, plums, prune, cinnamon, licorice and dried flowers are woven together in a fabric of unmistakable class. Slightly oxidative notes such as pecan nuts and white truffle add complexity and inner creaminess..

KUEH LAPIS SPICE WITH COFFEE & PRUNE JELLY

We re-created the traditional nine-layered Peranakan cake into a sweet chocolate Bonbon with overtones of cocoa and coffee. Filled with rich Indonesian spices, a complex combination of java coffee beans and a smooth centre filled with prune jelly, the praline is a true local gem.

Pairing Recommendation: Cockburns Tawny Port 10 yeat old – Rancio smells of coffee beans and dried nuts on the nose are enhancing the caramel covered almonds from the praline. The palate which displays prune soaked in the eau-de-vie compliments harmoniously its smooth centre.

KALAMANSI GANACHE

We have blended together the essence from the yuzu, Japan’s most flavourful citrus fruit with the Favorites Mi-Amere, to create the Yuzu Hazelnut Bon Bon. A light, refined dark chocolate, the Favorites Mi-Amere offers a wide aromatic range of bittersweet warm notes which enhance the yuzu’s intense fruity flavour.

Pairing Recommendation: Capella Constellation Tea – Specially created in exclusivity for Capella Singapore this complex and rich blend has finesse with subtle fruitiness given by the moscato grapes. Its mellow roundness contrasts perfectly with the bitter sweetness notes of the tea.

Don Julio Tequila Reposado – 100% blue weber agave, double distilled, and aged in oak bourbon barrels. We suggest you drink the Tequila first, followed by the Kalamansi Ganache chocolate which will act as if you bite into a wedge of lime. A very unique after dinner experience.