MAGNUM has been known as a premium ice-cream over several decades. Its line-up promises premium indulgence to pleasure seekers. Its sumptuous, luxury taste derived from its key ingredient, the Belgian chocolate, which is appreciated as the finest and most premium chocolate.
Belgian chocolate is a deep culinary tradition dating back to the 17th century where it was created to indulge the royalties. The unique combination of the finest ingredients, exclusive production methods and stringent quality controls makes Belgian chocolate a favourite worldwide.
MAGNUM recently hosted an exclusive fine dining session at MAGNUM Kuala Lumpur to celebrate the best of Belgian Indulgence where guests were invited to caress their senses by experiencing exquisite chocolate inspired dishes created using the highest quality Belgian chocolate by Chef Steven Chin, Group Executive Chef of MAGNUM Kuala Lumpur. For more than 10 years he has been creating unique dishes for different type of cuisines and desserts for five stars international hotels and fine dining restaurants and the chocolate inspired signature dishes were the interpretations of his vast culinary experiences and passion for chocolate.
“As the frontier of chocolate expertise, this event is organized to showcase how MAGNUM will tickle your palette by creating signature dishes that were infused with Belgian chocolate. We want our consumers to always remember that remarkable pleasurable moments are now beyond every bite of MAGNUM ice cream”, shared Mr Shawn Tan, Category Head (Ice Cream), Unilever Malaysia Holdings Sdn Bhd.
During the event, guests were tantalised with a 4 course chocolate inspired signature dishes.
For starters, guests were served with spice butternut squash velouté which is a butternut pumpkin soup, scented with cinnamon and topped with shaved bitter dark chocolate. The dark chocolate gave a smooth and light bitter taste of chocolate for the creamy butternut soup and the dark chocolate goes amazingly well with cinnamon.
Following was the appetiser – marinated capellini pasta with ulam-ulaman served with crispy unagi beignet, salted choc emulsion, soy reduction and crispy ginger. The combination of the dark chocolate’s bitter sweet taste with the fried unagi and herbal taste of cold marinated cappelini gave the guests a fun yet refreshing appetizer experience.
Guests were then served with the main course – pan seared butterfish fillet served with sautéed baby spinach and white beurre blanc sauce which elevated the whole gastronomic experience. Translated from French word “white butter”, white beurre blanc sauce is a hot emulsified butter made with vinegar and shallots. In order to incorporate the MAGNUM touch to this, Chef Steven Chin added the MAGNUM white chocolate to create a layer of sweet and sour taste to the butter fish fillet.
The ultimate Belgian Indulgence came to its highlight when Death by Chocolate was served. It is the richest chocolate dessert that MAGNUM Pleasure Store has ever offered. Death by chocolate is a baked to order warm chocolate molten lava cake served with MAGNUM chocolate brownies ice-cream and chocolate crunch pearls that tickled the taste buds and indeed it was a remarkable pleasure to all guests.
