When Sweet Meets Spice: Beijing’s Hottest Desserts for a Fiery Date
Spices have a magical power, an inherent force that tantalizes the consumer and lures them back over and over again. We readily admit to being such willing recipients of spice’s punishment, a throbbing deeply rooted in our senses. So you can imagine our delight when we discovered that a number of Beijing’s proprietors have undertaken the lord’s work (or the devil’s) in making desserts that combine fiery pain with the addictive rush that only sugar can provide. Below are Beijing’s best desserts to leave a lasting impression on you and your now swollen-lipped beau.
Spicy Fruit Éclair – Xbek
Using a traditional Yunnanese method of mixing slices of fruit with chili, Xbek goes one step further and merges it with a classic French pastry: the éclair. In this delicate but robust dessert, preserved strawberry and pineapple cubes sit atop a lady’s finger covered in whipped cream and mingle with a vigorous helping of chili flakes, fresh birds-eye chilies, lemon and lime rinds, thyme, and sea salt. Each bite of these éclairs is a journey through Yunnan cuisine, bursting with spicy sweet, fruity, and salty flavors, and a strong zesty jolt to finish.
Flavor of Chocolate with Chili – Combal
This spicy dessert is the equivalent of a souped-up and deconstructed Ferrero Rocher-Mars bar hybrid, which is to say that it’s our dream version of both. Presented like a work of art, cones of milk and white chocolate and meringue sit in the center under a meticulous dusting of chili powder. Each heaped spoonful of creamy chocolate, chili, and salty biscuit base is an indulgent combination that the scoop of vanilla ice cream does little to temper, but oh how gloriously it cools off the tailing hint of chili.
Spicy Eggs in a Bird’s Nest – The Rug Café
This delicacy sits among other sweet and savory treats on Chat Room’s three-layered iron tower tea set. The nest is made using countless threads of deep-fried pastry which act as a haven for several chocolate truffles. In contrast to the crispness of the pastry, the soft chocolate balls are peppered with chocolate chips for an extra bite and dusted with cacao powder, peppercorn powder, and sea salt to give a luxurious mix of sweet, savory, and spicy notes, heightened by the accompanying deep-fried peppermint leaves.
Hazelnut, Mango, and Peppercorn Cake – Blanko Café
Served on a stylish plate and with a golden fork, Blanko Café’s chocolate mousse immediately makes a statement, namely, you better be eating this on a hot date. The mousse is covered in a sumptuous ganache, a white chocolate frame, and a single piece of gold foil on top. Once you’ve dug in, the center parts to show its layered core of hazelnut and vanilla cream, mango jelly with Cointreau and peppercorn powder, hazelnut chips, and an almond biscuit cake. The combination of textures works seamlessly and the unabashed sweetness is balanced with the kick from the peppercorns and a subtle hint of booze.
Coco Cici – Pak Pak
Pak Pak’s spicy Thai-inspired take on a chocolate mousse features a smooth texture, a dense but moist base, bucket-loads of chocolatey goodness, and is topped with whipped cream, caramelized banana, shards of dried coconut, and a tinge of chili pepper for a little added tropical flavor and a lingering smoldering on the palate. The accompanying scoop of homemade coconut (or durian) ice cream take the flavors to a whole new level.
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Photos: Tracy Wang, courtesy of Blanko
