Restaurant Review: Alison Nelson’s Chocolate Bar

I am one of those people who get intense food cravings, and cannot be satisfied until my craving is fulfilled. Just yesterday, I needed to have baked brie with green apple slices.  And the day before, it was red velvet cake (specifically the red velvet with cream cheese frosting, not the whipped cream frosting). My food cravings happen pretty often, but the thing I crave for the most is by far: chocolate.

The urge to eat chocolate strikes unexpectedly at any given time, and this time happened as I was at Mall of the Emirates.  Just as my chocolate craving hit, I looked up to see a restaurant called Alison Nelson’s Chocolate Bar. With the word Chocolate in the title, I knew I couldn’t  go wrong.

store front

I walked inside and noticed their bright interiors, smiling staff, and delicious chocolate displays, and had a good feeling I was in the right place. There was ample seating and we immediately got our menus and started perusing what chocolatey goodness to order.

After flipping through the pages complete with mouth watering pictures, my chocolate craving was on overdrive and we decided to order dessert first.  First to arrive was the molten chocolate cake, a warm moist cake with chocolate syrup and served with vanilla ice cream. I felt pure bliss as my spoon pierced into the cake and released the steam and chocolate syrup inside.

molten lava

The next dessert to arrive was the chocolate fondue, a chocolate dipping sauce served with fresh berries, brownies and bananas. The fondue was not only delicious but also fun to eat!

choc fondue

Dinner time was approaching, so I decided to stay and eat there.  In  addition to the many chocolates and desserts on offer, there is also a selection of savory foods such as salads, pastas, sandwiches and more.  I was a bit hesitant to eat anything but dessert as I always thought of Chocolate Bar as a dessert place only,  but the staff recommended the tagliatelle pasta and I was pleasantly surprised when it arrived. It was creamy and flavorful, with grilled chicken, veggies, and chopped herbs, and although it wasn’t amazing, it was tasty.

In addition to the menu, there is also a range of chocolates and truffles, gift boxes, candy bars, and other fun paraphernalia such as t-shirts available for purchase.

I finished my meal off with a cappucino, content that my chocolate craving was satisfied…until next time!

coffee

Alison Nelson’s Chocolate Bar has several locations in Dubai including Mall of the Emirates, Dubai Mall, Mirdif City Center and Mercato Mall.  For a full list of locations and more information check here

logo

Disclaimer: I was a guest of Alison Nelson’s Chocolate Bar.

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Khana Mama at Bakefest DXB 2011 and Mini Cheesecakes with Jam

I never liked eating cheesecakes, but I always liked making them. From traditional New York Cheesecakes to Coffee Chocolate Chip Cookie Dough ones, there was something about popping open that springform pan that somehow gave me joy.  But now I found a recipe (adapted from Grace Parisi) that is so  easy and so tasty that I actually like to eat these cheesecakes too. I hope everyone else enjoys these as much as I do since I will be making them for BAKEFEST DXB. Hope to see everyone on November 26!!
 
Mini Cheesecakes with Jam
 
 
 
INGREDIENTS:
 
9  digestive biscuits such as McVities, broken
3 tablespoons unsalted butter,melted
8 oz.Philadelphia cream cheese, room temperature
¼ cup sugar
2/3 cup crème fraiche, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
¼ cup raspberry jam (or any you like)
 
PREPARATION:
 
1.  Preheat oven to 350 degrees F.  Line a standard 12 cup muffin tin with foil baking cups and spray with vegetable oil spray.
 
2. In a food processor,  finely crush all the biscuits. Add butter and keep processing until mixed. Spoon the mixture into the 12 cups and press with the bottom of a glass to compact the crumbs. Bake for 5 minutes or until set. Leave oven on.
 
3. In a medium bowl using a handheld mixer, beat the cream cheese with the sugar at medium speed until smooth. Beat in the crème fraiche, the eggs, and the vanilla.  Beat until smooth.
 
4. Pour cheesecake batter into prepared muffin cups and fill about ¾ full. Bake 10-15 minutes or until centers are slightly jiggly. Remove from oven and cool. Transfer to fridge and chill.
 
5. When ready to serve, remove foil paper and transfer to plate. Top with raspberry jam. 

The Best Chocolate Brownies

It was sometime in my second trimester when my friend Lucy first served these brownies to me.  These brownies were so amazing that eating them was one of my favorite pregnancy moments, not too far behind feeling my baby kick inside me, or seeing my baby’s heartbeat for the first time.
At first I thought it was just the hormones speaking. I mean, I did just have chocolate macarons and the Chili’s molten lava cake the day before. But I could not get them out of my head. So I immediately got the recipe from Lucy and raced home to make another batch. And yes, they were the best brownies EVER.
I cannot take credit for the recipe, but I can say that I have made these for very diverse groups of people from all over the world and each one has agreed that these are the best brownies they have ever had. I guarantee it. I also recommend making them in the evening so there is a bigger chance of not devouring the whole batch immediately since you have to go to sleep. If you can manage to save some for the next day, they taste even better. Enjoy with a glass of milk and with some of your favorite people. J


The BEST Brownies Ever
INGREDIENTS:
1 ½ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
2/3 cup unsalted butter or margarine
1 ½ cup granulated sugar
¼ cup water
4 cups (24 oz.) semi sweet chocolate chips, divided
2 teaspoons vanilla extract
4 eggs
PREPARATION:
Preheat oven to 350° F (180° C). Spray 13×9 in. pan with nonstick spray.
In small bowl, combine flour, baking soda and salt. In small saucepan, melt butter and sugar with water; stir until sugar is dissolved. Add 2 cups chocolate chips; stir until melted. Remove from heat. Stir in vanilla.
In large bowl, beat eggs with electric mixer. Add chocolate mixture; mix well. Add flour mixture; stir until just combined. Stir in remaining 2 cups chocolate chips. Spread batter in prepared pan.
Bake 25-30 minutes or until toothpick inserted in center comes out almost clean. Cool completely before cutting. (Soo hard to wait!)
Makes about 24 brownies.