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2009-08-10
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vero, an italian word which means "true", is the first hong kong local-made artisan chocolate brand since 2005. it was founded by a guy named roger chan and his wife veronica (hence the name "vero") who are haplessly addicted to chocolate. vero first started as a small counter at lane crawford, a high-end department store in hong kong, and in early 2009 finally opened its boutique in wanchai.the place prides itself in using only unadulterated premium cocoa from venezuela, ecuador, and south ame
the place prides itself in using only unadulterated premium cocoa from venezuela, ecuador, and south america. the location is very much out of the way (it's actually closer to admiralty than wanchai) at 1/f fenwick pier, but for chocolate lovers - they can really go the extra mile and get a fix.
having read about it for some time, i have always wanted to try vero but the shop is closed on sundays and always packed on saturdays. i finally found time to go with L in a lazy tuesday afternoon when the place was all very quiet. but obviously the place has been doing quite brisk business because when i walked into the pier gate the security guard already asked whether i was looking for chocolate...
70% hot chocolate - same as what i expected, the hot chocolate is very thick and forms a half solidified fudge around the rim. however, the texture is not nearly as smooth as what its thickness suggests, and i think they have used the wrong kind of chocolate that is too light on the bitterness. the chocolate may also sit for a little longer for better aftertaste. nonetheless, i think this is the best hot chocolate i have had in hong kong thus far, though FAR FAR behind that in paris angelina... L ordered the hot chocolate with mint. interesting flavor.
muffin - compared to most muffins available in hong kong that are either too buttery (standard run-of-the-mill muffin you get at most mass-market bakery shop) or too dry (:
1. blueberry - taste-wise, i honestly prefer the blueberry muffin at starbucks, but vero has better texture and more moist
2. pink himalayan - chocolate toffee inside, but it's a bit too wet and makes the muffin a little soggy
3. dark 70% - molten chocolate inside
4. rosemary - rosemarry aroma
5. banana & mint - this is the best of the bunch. very thick and fresh banana aroma, and interesting combo with mint
would i come again? probably. i haven't tried their chocolate yet, which i heard has very creative flavors. L and i spent ~2hrs there just chit-chatting, while the head chef jeffery koo was doing an interview with two journalists. one of them kept taking photos of us. i hope the picture won't show up in next issue of the magazine...
original blog post: http://randomnomad.wordpress.com/2009/08/10/vero/
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