{"id":39581,"date":"2019-03-15T00:08:58","date_gmt":"2019-03-15T00:08:58","guid":{"rendered":"https:\/\/acidadenapontadosdedos.com\/?p=39581"},"modified":"2021-08-26T18:17:19","modified_gmt":"2021-08-26T18:17:19","slug":"ritz-four-seasons-tea","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/ritz-four-seasons-tea\/","title":{"rendered":"Ritz Four Seasons Chocolate Tea"},"content":{"rendered":"

Eu j\u00e1 sabia que a pastelaria do Ritz Four Seasons Lisboa\u00a0s\u00f3 usava\u00a0chocolate Valrhona<\/a>,\u00a0mas transformar este ingrediente num ch\u00e1 em forma de\u00a0hip\u00e9rbole \u00e9 assim uma loucura maravilhosa.<\/p>\n

I already knew that the Ritz Four Seasons Lisboa <\/em>bakery used only \u00a0Valrhona<\/a>\u00a0chocolate but turning this ingredient into a tea that is a hyperbole to chocolate is truly wonderful madness.<\/em><\/p>\n

\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co19\"<\/p>\n

A provoca\u00e7\u00e3o do\u00a0Ch\u00e1 da Tarde de Chocolate do Ritz Four Seasons Lisboa,\u00a0nasce da sempre fascinante criatividade do\u00a0chef\u00a0<\/em>de pastelaria\u00a0Fabian Nguyen<\/a>\u00a0e do seu sous chef<\/em>\u00a0pasteleiro\u00a0Diogo Lopes<\/a>. O ingrediente base? Nada mais nada menos um dos chocolates mais aclamados do Mundo<\/a>, produzido numa pequena vila francesa h\u00e1 quase um s\u00e9culo.<\/p>\n

The <\/em>Ritz Four Seasons Hotel\u00b4s<\/em> provocati<\/em>ve<\/em> Afternoon Chocolate Tea is born of the always fascinating creativity of pastry chef\u00a0Fabian Nguyen<\/a>\u00a0and his sous chef\u00a0Diogo Lopes<\/a>. The base ingredient, nothing less than\u00a0one of the most acclaimed chocolates in the World<\/a>, <\/em>has been produced in a small French village for nearly a century.<\/em><\/p>\n

\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co4\"<\/p>\n

Servido no\u00a0lounge Almada Negreiros do Ritz Four Seasons Hotel, o\u00a0Ch\u00e1 da Tarde de Chocolate abre os panos com o Chocolate Quente. Nas ch\u00e1venas seladas com o s\u00edmbolo ic\u00f3nico do hotel, prepare-se para beber chocolate em forma de seda.\u00a0E pode n\u00e3o acreditar, mas deixo-lhe a receita mais em baixo. Imagine um Chocolate Quente\u00a0cremoso, com a textura perfeita\u00a0do veludo. Est\u00e1 a imaginar… e ainda por cima sem a\u00e7\u00facar?<\/p>\n

Served <\/em>in the Almada Negreiros Lounge at the Ritz Four Seasons Hotel, the Afternoon Chocolate Tea opens with hot chocolate. Served in \u00a0cups sealed with the hotel’s iconic symbol, prepare yourself to drink chocolate in the form of silk – and believe it or not, \u00a0I’ll leave you the recipe below. Imagine a creamy hot chocolate with a perfect velvety texture\u2026 and can you picture it without sugar?<\/em><\/p>\n

\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co8\"<\/p>\n

\n

Para acompanhar o Chocolate Quente, aterra no lounge pela m\u00e3o e simpatia do Joaquim, uma prato redondo que mais parece uma apoteose.<\/p>\n

Em grande destaque, o tronco de \u00e1rvore de chocolate negro brota\u00a0folhas de\u00a0fondant<\/em>\u00a0de chocolate e ramos adornados com frutos do cacaoeiro, que s\u00e3o nada mais, nada menos do que bombons e mini tabletes de chocolate. S\u00f3 com este elogio \u00e0 natureza fazia a festa, mas n\u00e3o, o Ritz Four Seasons Lisboa insiste na provoca\u00e7\u00e3o. O tronco vem acompanhado de\u00a0Tartlets\u00a0<\/em>de chocolate\u00a0Manjari<\/em>\u00a0decoradas com framboesas banhadas com uma camada de ouro l\u00edquido. Tamb\u00e9m um pequeno bolo de chocolate \u00e9 coberto por uma delicada\u00a0feuilletine Jivara.<\/em>\u00a0Floridos\u00a0macarons<\/em>\u00a0de chocolate e\u00a0yuzu<\/em>\u00a0s\u00e3o recheados com um decadente gru\u00e9 de cacau e porque a loucura continua ainda uns\u00a0\u00e9clairs<\/em>\u00a0de\u00a0pralin\u00e9<\/em>\u00a0e noz de pecan pintados a folha de ouro. A acompanhar ainda os tradicionais scones do\u00a0Chef<\/em>, mas\u00a0desta vez s\u00a0com\u00a0deliciosas pepitas de chocolate.<\/p>\n

Mais h\u00e1 mais. O ep\u00edlogo\u00a0sensorial eleva-se com a prova de um\u00a0Mi-cuit<\/em>\u00a0de\u00a0Araguani,<\/em>\u00a0uma interpreta\u00e7\u00e3o singular de um\u00a0petit-gateaux<\/em>\u00a0que se derrete na boca, e que combina chocolate 72%\u00a0Araguani<\/em>\u00a0no seu exterior, com o aveludado chocolate de leite e avel\u00e3 Az\u00e9lia no seu interior, dois sabores cl\u00e1ssicos Valrhona e a combina\u00e7\u00e3o preferida do\u00a0Chef<\/em>\u00a0Fabian Nguyen.Para juntar \u00e0 festa, h\u00e1 ainda pequeninas sandwiches de formas e sabores variados, que se revelam como boias de salva\u00e7\u00e3o quando\u00a0cortam o doce, por momentos.<\/p>\n

Para provar at\u00e9 final de Mar\u00e7o, o Ch\u00e1 da Tarde de Chocolate antecede o\u00a0Ch\u00e1 da Tarde de Jacarand\u00e1<\/a>\u00a0que \u00e9 j\u00e1 um cl\u00e1ssico no m\u00eas de Maio, altura em que os dois mil\u00a0Jacarand\u00e1s de Lisboa brotam em flor por toda a cidade. Mas casa coisa a seu tempo. Para j\u00e1 este ch\u00e1 em jeito de hip\u00e9rbole \u00e9 um elogio ao\u00a0chocolate.<\/p>\n

Next to arrive in the lounge to accompany the Hot Chocolate is a round dish that presents itself like the apogee of chocolate: The prominent trunk of dark chocolate sprouts leaves of chocolate fondant and branches adorned with fruits of the cacao tree, which are nothing more, nothing less, than chocolates and mini chocolate bars. Just this tribute to nature would do the trick but no, the Ritz Four Seasons Lisboa insists on being provocative: the dark chocolate trunk comes accompanied by Manjari chocolate tartlets decorated with raspberries bathed in a layer of liquid gold; a small chocolate cake covered by a delicate feuilletine Jivara nestles nearby; flowering macaroons of chocolate and yuzu are stuffed with a decadent cocoa ‘gru\u00e9’ and, because the madness continues, some praline and walnut pecan \u00e9clairs painted in gold leaf, all \u00a0followed by the Chef’s traditional \u00a0scones with delicious chocolate\u00a0chips.<\/em><\/p>\n

But wait, there is more. This sensorial epilogue is elevated yet again with a taste of a Mi-cuit of Araguani, a singular interpretation of a petit-gateaux that melts in the mouth and that combines 72% Araguani chocolate on the outside, with a velvety milk chocolate and hazelnut Az\u00e9lia interior – two classic Valrhona flavors and the preferred combination of Chef Fabian Nguyen.<\/em><\/p>\n

Last to join the party are the small sandwiches of varying shapes and flavours, which can feel like life-saving buoys when contrasted with the sweetness of all that has come before. This is all available to enjoy until the end of March, the Afternoon Chocolate Tea precedes the Jacarand\u00e1 Afternoon Tea<\/a>\u00a0in May – already a classic – when Lisbon\u00b4s two thousand Jacarandas flower all over the city. But one thing at a time… For now this hyperbole \u00a0of afternoon tea is a fabulous tribute to chocolate.<\/em><\/p>\n

\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co10\"<\/p>\n<\/div>\n

\n

O que\u00a0adorei<\/strong>
\nA partilha da receita do Chocolate Quente do Ritz Four Seasons Lisboa:\u00a0Ingredientes:\u00a0250 ml de leite,\u00a0250 ml de natas frescas,\u00a0125 gramas de chocolate negro 72% (Valrhona Araguani),\u00a0125 gramas de chocolate negro 55% (Valrhona Equatoriale) e uma vagem de baunilha (opcional).
\nPrepara\u00e7\u00e3o:\u00a0Come\u00e7ar por juntar a mesma quantidade de leite e de natas. Mexer com uma vara de arames at\u00e9 ferver, sem deixar reduzir muito as natas. Pode ou n\u00e3o juntar tamb\u00e9m as\u00a0sementes da vagem de baunilha. Quando a mistura de leite e natas come\u00e7ar a ferver, adiciona-se 250 gramas de chocolate e deixa-se derreter, mexendo sempre. Servir ainda quente.
\nO que melhorava<\/strong>
\nNada a declarar.<\/p>\n<\/div>\n

What I loved
\n<\/strong><\/em>The Ritz Four Seasons Lisboa Hot Chocolate recipe available to all: Ingredients: 250 ml of milk, 250 ml of fresh cream, 125 grams of 72% black chocolate (Valrhona Araguani), 125 grams of 55% dark chocolate (Valrhona Equatoriale) and a vanilla pod (optional).
\nPreparation: Begin by adding the same amount of milk and cream. Stir with a metal whisk until boiling, without excessively reducing the cream. You can decide whether or not to add vanilla pod seeds. When the milk and cream mixture begins to boil, add 250 grams of chocolate and let it melt, stirring continuously. Serve still warm.
\n What could improve<\/strong><\/em>
\n Nothing to add. :-)\u00a0<\/em><\/p>\n

Ch\u00e1 da Tarde de Chocolate\u00a0Ritz Four Seasons Lisboa<\/strong>
\nRua Rodrigo da Fonseca, 88, Lisboa
\n+351 213 811 400
\nwebsite<\/a>\u00a0. facebook<\/a>\u00a0. instagram<\/a>
\nat\u00e9 31 de Mar\u00e7o \u00a0\u20ac45 por pessoa (aconselha-se reserva com 48 horas de anteced\u00eancia)<\/p>\n

Para me seguir no instagram procure Sancha.Co<\/a><\/em>
\nTo follow me on instagram\u00a0find Sancha.Co<\/a><\/em><\/p>\n

\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co11\" \"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co12\"\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co13\"\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co14\" \"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co15\"\"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co19\" \"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co1\" \"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co2\" \"ritz-afternoon-chocolat-tea-a-cidade-na-ponta-dos-dedos-de-sancha-trindade-sancha-co3\"<\/p>\n

\u00a9 photos Ritz Four Seasons Lisboa<\/a>\u00a0e Sancha.Co<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Eu j\u00e1 sabia que a pastelaria do Ritz Four Seasons Lisboa\u00a0s\u00f3 usava\u00a0chocolate Valrhona,\u00a0mas transformar este ingrediente num ch\u00e1 em forma de\u00a0hip\u00e9rbole \u00e9 assim uma loucura maravilhosa. I already knew that the Ritz Four Seasons Lisboa bakery used only \u00a0Valrhona\u00a0chocolate but turning this ingredient into a tea that is a hyperbole to chocolate is truly wonderful […]<\/p>\n","protected":false},"author":101477,"featured_media":39582,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[18,81],"tags":[],"yoast_head":"\nRitz Four Seasons Chocolate Tea | Sancha Trindade l TV - Published Articles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ritz Four Seasons Chocolate Tea | Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"og:description\" content=\"Eu j\u00e1 sabia que a pastelaria do Ritz Four Seasons Lisboa\u00a0s\u00f3 usava\u00a0chocolate Valrhona,\u00a0mas transformar este ingrediente num ch\u00e1 em forma de\u00a0hip\u00e9rbole \u00e9 assim uma loucura maravilhosa. 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