One Rochester UNA at 1 Rochester Park S(139212) - The Making of Dessert Bitter Chocolat Ice Cream, Olive Oil & Sea Salt by Celebrity Chef Jean-Philippe Patruno

One Rochester UNA Full Menu

Bitter Chocolat Ice Cream with Extra Virgin Olive Oil & Sea Salt at S$12 per serving - Bitter Chocolat, Extra Virgin Olive Oil, and salted Rosemary soil inspired from Catalunya, Spain, an intense dark Valrhona chocolate (75% Cacao) whipped into a light ganache ice cream, on top of crisp Rosemary chocolate soil & dark chocolate honeycomb garnished with crispy caramelised bread & chocolate coated filo pastry.

This dish is served under the Postre Desserts Menu at One Rochester-UNA's kitchen currently helmed by Celebrity Chef Jean-Philippe Patruno and is made using the following Core Ingredients - Bitter Chocolate, Olive Oil, Salted Rosemary Soil (Rosemary, butter, cocoa powder), dark Valrhona Chocolate (75% Cacao), Rosemary Chocolate, dark Chocolate honeycomb. 

How this is prepared - To the dark Valrhona chocolate (75% Cacao) ice cream is added some cocoa powder to make it extra bitter. The ice cream is made using a pacojet with the following core ingredients : chocolate, milk, cocoa powder. No sugar nor eggs is added to the ice cream. After the ice cream is made, they are packed into the pacojet. 
The Rosemary chocolate soil is made using a mixture of Rosemary, butter, cocoa powder - the mixture is cooked, then break into bits & then placed in the fridge for later use. 
The filo pastry is dipped in chocolate & cooked in the oven for 5 minutes to make it crispy. 
The Baguette is sliced thinly then pan fried on the stove till it is caramelised & crisp.
To serve, the dark Valrhona chocolate ice cream is layered with a base chocolate layer, salted Rosemary chocolate soil, dark chocolate honeycomb, garnished with chocolate coated filo pastry sheets & crispy caramelised bread.

Tasting Notes - The presence of 4 different textures of chocolate as: salted Rosemary chocolate soil, dark Chocolate honeycomb(formed by air bubbles), dark chocolate ice cream, dark Valrhona chocolate layer base, altogether presents an aftertaste mixture of flavors & textures, giving a distinct flavor of herbs (from the chocolate soil), where the herbal spice in the Rosemary soil blends with the mild tinge of butter caramel saltiness from the caramelised bread and the mild bitterness from chocolate ice cream. 
The dark Chocolate honeycomb presents a soft spongy texture because of the air bubbles introduced in making the dark chocolate honeycomb. Filo pastry drenched in chocolate & baked to form crispy Chocolate coated sheets are used as garnish to this dessert. The salty caramelised bread lends a caramelised sweet flavor to this ice cream dessert. The ice cream is pretty thick creamy with a distinct bitterness that comes from the bitter chocolate used in this recipe. The base layer of chocolate lining the chocolate ice cream, together with salted Rosemary chocolate soil, garnished with layer of chocolate honeycomb, caramelised bread, and chocolate filo pastry sheets makes this dessert a favorite among chocolate lovers. 

Celebrity Chef Jean-Philippe Patruno's Step by Step Guide to making Bitter Chocolat Ice Cream, Olive Oil & Sea Salt

Step 1 - Pan frying the bread on the stove.

Step 2 - Lining the base of the serving plate with Valrhona dark Chocolate.  

Step 3 - Adding Chocolate Rosemary soil  

Step 4 - Adding the Chocolate honeycomb 

Step 5 - Preparing the caramelised bread for the plating 

Step 6 - Injecting the Chocolate Ice cream ganache from the pacojet onto the plate, & garnishing the ice cream ganache with the chocolate filo pastry. 

Step 7 - Adding the caramelised bread & more Rosemary chocolate soil.

Step 8 - Drizzle some EVOO (Extra Virgin Olive Oil) onto the dessert. 

Presentation of the Signature dessert Bitter Chocolat Ice Cream with Extra Virgin Olive Oil & Sea Salt at S$12 per serving

One Rochester - UNA is located at :

1 Rochester Park, S(139212)

Tel : 67730070

Email : una@onerochester.com

www.onerochester.com

www.facebook.com/1RochesterGroup

One Rochester UNA at 1 Rochester Park S(139212) - The Beautiful Ambience and Decor

The Ambience of One Rochester UNA

This is the main entrance to One Rochester UNA located at 1 Rochester Park, S(139212). 

One Rochester UNA is helmed by Celebrity Chef Jean-Philippe Patruno who brings with him many years of experience in the culinary field, specialising in Modern European Cuisine with strong French, Italian, Spanish influences. 

A footpath connects the main building to the al fresco dining areas as well as the kitchen. 

The modest medium size kitchen (below) is the essential heart of the restaurant where Executive Chef Jean-Philippe Patruno and his team of 11 sous chefs & cooks transform whole foods into delectable appetising plates of art. 

The entire restaurant consists of a two storey building made up of :

1. Level One - being the main indoor dining area with about 6 to 7 tables, and 

2. Level Two - with a seating capacity of about 30 pax. 

There are several al fresco seating areas that line the footpath that surround the compound. Some of these rattan tables & chairs are placed in direct sunlight close to the beautiful shrubs and garden plants that provides that cool respite. 

This is the other entrance to UNA at One Rochester that leads to the footpath lining the compound. 

There are also dining tables & chairs housed under tents with  to provide that needed shelter from the sun. Interspersed among the footpaths are some water fountains to provide a cooling effect. 

A beautiful lovely artificial waterfall feature adds a lively effect to the otherwise static landscape. 

This is the entrance door to Level One of the main building. Executive Chef Jean-Philippe Patruno is seen here busy with his laptop in preparation for the restaurant crowd for the evening. 

The stairs leading up to Level Two of the main building. 

The view from the top of the stairs.

Lining the walls of Level Two indoors dining area are pictures depicting the cuisine served here at UNA. 

Bird cage hanging lamps as well as Bird nest hanging lamps add an exquisite aesthetic touch to the modern European furniture design at UNA.

There is the outdoor dining area at Level Two that allows diners to get a really great view of the courtyard.

Level Two of the main building houses dining area with seating capacity of about  50 pax, and comes with a projector screen and live band in tow at one end, and the UNA Tapas Bar counter at the other end where the Mixologist hones his skills, offering wines, premium spirits, mixers, cocktails specially created in partnership with Proof & Co., winner of World Gourmet Summit's Bar of the Year. UNA carries a wide selection of premium wines, mainly from France, Italy, Spain.

The stairway walls leading down to Level One is lined with portraits of vintage cars and landmark buildings.

Level One dining area has a seating capacity of about 30 pax indoors, and has a modern European design & decor.

The restaurant boasts of a wide collection of premium wines displayed prominently in chillers, from the various regions of France, Italy, Spain.

The left of the entrance at Level One houses a bar counter where the Mixologist dispenses the Margaritas, Vodkas, cocktails to quench those thirsty palates. 

Back at the kitchen, Executive Chef Jean-Philippe Patruno is busy coming out with the Signature dishes for the Food tasting today. 
Preparing the Dessert

Bitter Chocolat, Olive Oil, and salted Rosemary Soil inspired from Catalunya, Spain -  intense dark Valrhona chocolate whipped into a light ganache ice cream, on top of crisp Rosemary chocolate sand & dark chocolate honeycomb.

One Rochester - UNA is located at :

1 Rochester Park, S(139212)

Tel : 67730070

Email : una@onerochester.com

www.onerochester.com

www.facebook.com/1RochesterGroup