Chocolate can be more than a sweet treat, these Hong Kong chefs and mixologists prove
Long before it became a global indulgence, chocolate was treasured by the ancient Mayans and Aztecs, who used cacao beans as currency and brewed them into a bitter, spiced drink mixed with chilli and cornmeal. When it first reached Europe in the 16th century via Spanish conquistadors, chocolate remained a savoury beverage for the aristocracy. The sweetened version we know and love only began to emerge later, in the 18th century.
This World Chocolate Day, we spotlight Hong Kong's most inventive chefs and bartenders who are taking chocolate back to its roots. Whether in the kitchen or behind the bar, they're showcasing how this ancient ingredient continues to evolve far beyond the classic chocolate bar or dessert plate.
Otera – Chocolate Sourdough and Black Garlic Chocolate Butter
Otera creates a satiny sourdough infused with dark chocolate and baked perfectly to achieve a nice crust. Photo: Handout
With so many pastry shops in Hong Kong these days, it can be hard to stand out from the crowd, but Otera leaves a lasting impression with its bold, umami-inspired desserts.
Chocolate isn't just a sweet for Otera – it's treated like a spice. 'If we trace back to the roots of chocolate, it wasn't meant to be simply sweet, but treated as a spice to elevate other ingredients,' says founder Joanna Yuen.
That philosophy comes to life in Otera's signature chocolate sourdough served with black garlic chocolate butter. The team first experimented with raw garlic, but the result was too sharp and overpowering. The breakthrough came with fermented black garlic, which offers a deep-roasted caramelised sweetness and chewy texture. Blended with dark chocolate and butter, it transforms into a savoury, umami spread that is complex and surprisingly addictive.
The natural glutamate in black garlic smooths out the bitterness of the dark chocolate, while the slightly chewy, moist sourdough provides the perfect canvas for this unusual combination. The result? A 'weird but wonderful' pairing, in Yuen's words – and we agree.
Leela – Chocolate Chili Chaat
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Chocolate can be more than a sweet treat, these Hong Kong chefs and mixologists prove
Almost all of us enjoy some chocolate now and then, whether you're a 95 per cent cacao purist or a heretic happy to nosh on white 'chocolate'. Yet few of us are probably aware that chocolate's origins are far removed from the sweet treat we know today. Long before it became a global indulgence, chocolate was treasured by the ancient Mayans and Aztecs, who used cacao beans as currency and brewed them into a bitter, spiced drink mixed with chilli and cornmeal. When it first reached Europe in the 16th century via Spanish conquistadors, chocolate remained a savoury beverage for the aristocracy. The sweetened version we know and love only began to emerge later, in the 18th century. This World Chocolate Day, we spotlight Hong Kong's most inventive chefs and bartenders who are taking chocolate back to its roots. Whether in the kitchen or behind the bar, they're showcasing how this ancient ingredient continues to evolve far beyond the classic chocolate bar or dessert plate. Otera – Chocolate Sourdough and Black Garlic Chocolate Butter Otera creates a satiny sourdough infused with dark chocolate and baked perfectly to achieve a nice crust. Photo: Handout With so many pastry shops in Hong Kong these days, it can be hard to stand out from the crowd, but Otera leaves a lasting impression with its bold, umami-inspired desserts. Chocolate isn't just a sweet for Otera – it's treated like a spice. 'If we trace back to the roots of chocolate, it wasn't meant to be simply sweet, but treated as a spice to elevate other ingredients,' says founder Joanna Yuen. That philosophy comes to life in Otera's signature chocolate sourdough served with black garlic chocolate butter. The team first experimented with raw garlic, but the result was too sharp and overpowering. The breakthrough came with fermented black garlic, which offers a deep-roasted caramelised sweetness and chewy texture. Blended with dark chocolate and butter, it transforms into a savoury, umami spread that is complex and surprisingly addictive. The natural glutamate in black garlic smooths out the bitterness of the dark chocolate, while the slightly chewy, moist sourdough provides the perfect canvas for this unusual combination. The result? A 'weird but wonderful' pairing, in Yuen's words – and we agree. Leela – Chocolate Chili Chaat
