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What's On
4 days ago
- Entertainment
- What's On
5 of the best dessert cafés in Dubai this summer
There's dessert at the end of dinner. Then there's dessert that's the whole plan, because sometimes dessert just needs its own moment. Cafés and spots built around doing one thing really well: dessert. And yes, there's good coffee too. Here are 5 of the best dessert cafés in Dubai for when you feel like sitting down for something layered, frozen, baked or plated. Bonbon Café Angelo Musa Images: Supplied Created by world-renowned pastry chef Angelo Musa, this elegant café at The Lana brings French patisserie to Dubai's waterfront. It's minimalist and calm. Expect perfectly structured entremets, intensely flavoured pistachio sorbets, delicate tarts, and signature millefeuille that's all about balance and technique. Ideal for a quiet sit-down or to grab something refined to go. Location: Bonbon Café, The Lana, Dorchester Collection, Marasi Drive, Business Bay Times: Daily, 10am to 10pm Contact: (0)4 541 7755 | @ bonboncafeangelomusa Brunch & Cake Known mainly for brunch, this spot takes dessert seriously. Think thick-cut cakes, layered slices, and bold portions plated beautifully. Born in Barcelona, the space is breezy and social, with a light-filled interior that's made for catching up over carrot walnut cake, red velvet, or Japanese cheesecake. Dessert is definitely not an afterthought here and it's why a lot of people come in the first place. Location: Multiple locations; Brunch & Cake, Al Wasl, Jumeirah or Al Habtoor City Times: Daily from 9am to 10pm Contact: (0)4 422 5879 | @brunchandcakeuae Ganache Chocolatier, Dubai Hills Mall If you're into chocolate, this is your spot. Set inside Dubai Hills Mall, Ganache's café is modern, calm, and focused entirely on cocoa. The seating wraps around live chocolate stations where chefs plate up desserts in real time. Expect thick, rich hot chocolates, layered mousse cakes, dark-chocolate ganache domes, and house-made pralines. A must-visit for chocolate lovers. Location: Ganache Chocolatier, First Floor, Dubai Hills Mall Times: Daily, 10am to 11pm (subject to mall hours) Contact: (0)52 713 5003 | @ byganachechocolatier Brix Café Brix has a relaxed, minimalist vibe and a strong focus on flavour. It sits right by the water at Jumeirah Fishing Harbour – a calm place for coffee and something well-made. On the dessert side, you'll find Basque cheesecake with the right burn, coconut jelly ice cream, Japanese sponge cake, and a standout vanilla mascarpone with lychee gel. Sweet, but not too sweet – and always interesting. Location: Brix Café, Jumeirah Fishing Harbour, Jumeirah 1 Times: Daily, 8am to 11pm Contact: (0)54 515 7861 | @ Ladurée Image: Ladurée website Inside Dubai Mall's Fashion Avenue, Ladurée is a quiet step away from the crowds. It's all about refined patisserie in a soft Parisian tea-room setting. Macarons are the obvious draw, but there's more – like rose and raspberry Ispahan, hazelnut-layered Plaisir Sucré, and pretty tartlets you'll want to take home. Location: Ladurée, Fashion Avenue, Ground Floor, The Dubai Mall Times: Sunday to Thursday, 10am–12am; Friday to Saturday until 1am Contact: (0)4 321 3929 |
GMA Network
06-07-2025
- Business
- GMA Network
French patisserie Ladurée opens first SEA flagship store in BGC
Ladurée, a world-renowned French patisserie, has officially opened its first flagship store in Southeast Asia in Bonifacio Global City. Located at One Bonifacio High Street, the new store offers its well-loved macarons in 12 flavors: Caramel, Rose, Orange Blossom, Chocolate, Lemon, Raspberry, Pistachio, Coffee, Vanilla, Marie-Antoinette Tea, Passionfruit, and Almond. Ladurée also offers sweet pastries, signature teas, jams, chocolates & confectionery, and ice cream & sorbet. Ladurée first opened in the Philippines in 2015 at 8 Rockwell in Makati but eventually closed down. —Hermes Joy Tunac/MGP, GMA Integrated News
Web Release
01-07-2025
- Entertainment
- Web Release
Ladurée x Maison Matisse: A Colorful Homage to Artistic Legacy
This summer, Ladurée collaborates with Maison Matisse to honor the vivid artistry of Henri Matisse. The partnership introduces a limited-edition macaron box inspired by Matisse's 1952 masterpiece, La Perruche et la Sirène, reflecting the shared creative spirit of both houses. The 12-macaron box features bold blue, vivid orange, radiant red, and shimmering pink hues, echoing Matisse's signature cut-outs. Inside, a vivid blue interior reminiscent of a summer sky with a handwritten quote from Matisse's 1947 Jazz album: 'There are flowers everywhere for those who want to see them.' Executive Pastry Chef Julien Alvarez draws inspiration from Matisse's fondness for vanilla and citrus, crafting the new gourmet collection. The macaron blends notes of vanilla, mandarin, clementine, and yuzu, while the Matisse Vanilla & Citrus Entremets combines shortbread biscuit, soft biscuit, caramel, orange-clementine marmalade, and vanilla cream. The Ladurée & Maison Matisse collection will be available from May 28, 2025 with the Matisse Vanilla & Citrus Entremets for AED 55 at Dubai Mall and AED 52 at all other UAE outlets; and the macaron box for AED 210 at all UAE outlets. Experience a fusion of art and patisserie that celebrates the joy of color and flavor. For more information, please visit or @ladureeuae on Instagram.
The Age
10-06-2025
- Lifestyle
- The Age
The secret to making the smoothest hot chocolate at home this winter
One of Australia's top chocolatiers reveals the one step you cannot skip when making a velvety cup. It's hot chocolate season; the drink as decadent as a velvet suit. But with so many options – from powders to syrups – how do we master a creamy cup to rival Parisian cafes? What's the difference? 'There's basically three types of chocolate that we drink; drinking chocolate, cocoa and cacao,' says Casey Castro, founder of Casa del Cacao ceremonial drinking cacao. 'Cacao is the original bean in its purest form – [it's] minimally processed, rich in antioxidants and deeply nourishing,' she says. A block of pure cacao is made from fermented and dried beans and then ground into a rich velvety paste, with the grated or powdered result used for making drinks that can be incorporated into spiritual or ceremonial practices, Castro says. Cocoa – which is the powder that we use in cooking – is very versatile, and is often roasted at high heat and stripped of its natural fats or the cacao butter. Drinking chocolate, Castro says, can be anything from cocoa powders with added sugar, milk solids and flavours, to finely grated pieces of chocolate, or even syrups. As top Australian chocolatier and director of Savour School, Kirsten Tibballs, explains: 'There's variations on that too. If you're lucky you'll get a ganache-based hot chocolate, and the Italian style often has starch to thicken it even more.' According to Tibballs, ganache bases (see below) make the smoothest kind of hot chocolate and are best made of melted chocolate pieces. They're thick and velvety with extra milk or cream for serving, and it's this kind that the expert seeks out when in Paris, heading to destinations such as Angelina or Ladurée for her fix. How to make the best at home 'Melting some very good quality chocolate pieces is the best way to get a delicious result,' Tibballs says. She's not fussy on type (milk or dark), but advocates for the best within your budget, and suggests checking the ingredients. 'If it says vegetable oil or vegetable fat, put it back! If it says cocoa butter, it'll be brilliant for hot chocolate.' Then it's time to make a ganache base. 'Warm a little milk or cream [of your choice] until hot and pour it over that finely chopped chocolate. Then you'll need to emulsify it – mix it thoroughly – to a thick paste,' Tibballs says. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish, allowing the chocolate to blend completely and thoroughly with the milk to avoid any chocolatey lumps. It's the same with ceremonial cacao, with initial emulsification the non-negotiable step. 'Pour some warmed milk of your choice over grated cacao and blitz it with a stick blender for the smoothest result,' says Castro, adding that cacao won't melt the same way chocolate does, so needs that extra blitz. Tibballs explains that adding a little liquid to begin with to create the ganache, before adding more, is essential. 'Chocolate doesn't contain water, so when you initially add liquid to it – like hot milk – and give it a good stir before you add the rest, it brings it together. If you add it all at once, it won't become smooth and no one likes lumpy hot chocolate.' Serving suggestion For a lush, French-style experience, Tibballs recommends serving your hot chocolate in a pot with extra cream on the side. 'You can self-dose,' she laughs. She's also enthusiastic about extra chocolate toppings and marshmallows: 'Give them a moment so they melt a bit.' For Castro, ceremonial hot chocolate is about self-nourishment as well as decadence. She recommends setting an intention to acknowledge the moment. 'Cacao is full of 'bliss' compounds like [the neurotransmitter] anandamide,' so lean in to that mindset. The takeaway Make sure you mix well, starting with a ganache base Use your milk of choice (or non-dairy mylk such as almond or soy drinks), but start with a small amount Choose chocolate with high cocoa butter content, not vegetable oil Don't be afraid to make the moment special or add decadent toppings Smooth hot chocolate recipe INGREDIENTS 100g chocolate of your choice (I like 50:50 milk and dark), finely grated 100ml cream 200ml milk To serve 100ml thickened cream, whipped marshmallows, optional 2 tbsp grated chocolate, to garnish METHOD Chop your chocolate finely and add it to a jug or bowl suitable for mixing. In a small saucepan, gently warm your milk and cream together until hot but not boiling. Pour ⅓ cup of the hot milk and cream mix over the chopped chocolate and whisk thoroughly to create a smooth ganache. Once there are no lumps and it's velvety smooth, pour in the rest of the warm milk mix, whisking as you go for a nice, smooth finish. Pour into two cups and serve with a marshmallow on top and a scattering of extra grated chocolate. Serve with whipped cream on the side. Note: You can multiply the recipe for larger batches and use any milk/mylk or cream you prefer. Opt for chocolate with a higher cocoa butter content. Avoid chocolate that contains vegetable oil.
Sydney Morning Herald
10-06-2025
- Lifestyle
- Sydney Morning Herald
The secret to making the smoothest hot chocolate at home this winter
One of Australia's top chocolatiers reveals the one step you cannot skip when making a velvety cup. It's hot chocolate season; the drink as decadent as a velvet suit. But with so many options – from powders to syrups – how do we master a creamy cup to rival Parisian cafes? What's the difference? 'There's basically three types of chocolate that we drink; drinking chocolate, cocoa and cacao,' says Casey Castro, founder of Casa del Cacao ceremonial drinking cacao. 'Cacao is the original bean in its purest form – [it's] minimally processed, rich in antioxidants and deeply nourishing,' she says. A block of pure cacao is made from fermented and dried beans and then ground into a rich velvety paste, with the grated or powdered result used for making drinks that can be incorporated into spiritual or ceremonial practices, Castro says. Cocoa – which is the powder that we use in cooking – is very versatile, and is often roasted at high heat and stripped of its natural fats or the cacao butter. Drinking chocolate, Castro says, can be anything from cocoa powders with added sugar, milk solids and flavours, to finely grated pieces of chocolate, or even syrups. As top Australian chocolatier and director of Savour School, Kirsten Tibballs, explains: 'There's variations on that too. If you're lucky you'll get a ganache-based hot chocolate, and the Italian style often has starch to thicken it even more.' According to Tibballs, ganache bases (see below) make the smoothest kind of hot chocolate and are best made of melted chocolate pieces. They're thick and velvety with extra milk or cream for serving, and it's this kind that the expert seeks out when in Paris, heading to destinations such as Angelina or Ladurée for her fix. How to make the best at home 'Melting some very good quality chocolate pieces is the best way to get a delicious result,' Tibballs says. She's not fussy on type (milk or dark), but advocates for the best within your budget, and suggests checking the ingredients. 'If it says vegetable oil or vegetable fat, put it back! If it says cocoa butter, it'll be brilliant for hot chocolate.' Then it's time to make a ganache base. 'Warm a little milk or cream [of your choice] until hot and pour it over that finely chopped chocolate. Then you'll need to emulsify it – mix it thoroughly – to a thick paste,' Tibballs says. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish. After that, simply add warm milk or cream as you like. But it's that ganache starting point that's all-important for a smooth finish, allowing the chocolate to blend completely and thoroughly with the milk to avoid any chocolatey lumps. It's the same with ceremonial cacao, with initial emulsification the non-negotiable step. 'Pour some warmed milk of your choice over grated cacao and blitz it with a stick blender for the smoothest result,' says Castro, adding that cacao won't melt the same way chocolate does, so needs that extra blitz. Tibballs explains that adding a little liquid to begin with to create the ganache, before adding more, is essential. 'Chocolate doesn't contain water, so when you initially add liquid to it – like hot milk – and give it a good stir before you add the rest, it brings it together. If you add it all at once, it won't become smooth and no one likes lumpy hot chocolate.' Serving suggestion For a lush, French-style experience, Tibballs recommends serving your hot chocolate in a pot with extra cream on the side. 'You can self-dose,' she laughs. She's also enthusiastic about extra chocolate toppings and marshmallows: 'Give them a moment so they melt a bit.' For Castro, ceremonial hot chocolate is about self-nourishment as well as decadence. She recommends setting an intention to acknowledge the moment. 'Cacao is full of 'bliss' compounds like [the neurotransmitter] anandamide,' so lean in to that mindset. The takeaway Make sure you mix well, starting with a ganache base Use your milk of choice (or non-dairy mylk such as almond or soy drinks), but start with a small amount Choose chocolate with high cocoa butter content, not vegetable oil Don't be afraid to make the moment special or add decadent toppings Smooth hot chocolate recipe INGREDIENTS 100g chocolate of your choice (I like 50:50 milk and dark), finely grated 100ml cream 200ml milk To serve 100ml thickened cream, whipped marshmallows, optional 2 tbsp grated chocolate, to garnish METHOD Chop your chocolate finely and add it to a jug or bowl suitable for mixing. In a small saucepan, gently warm your milk and cream together until hot but not boiling. Pour ⅓ cup of the hot milk and cream mix over the chopped chocolate and whisk thoroughly to create a smooth ganache. Once there are no lumps and it's velvety smooth, pour in the rest of the warm milk mix, whisking as you go for a nice, smooth finish. Pour into two cups and serve with a marshmallow on top and a scattering of extra grated chocolate. Serve with whipped cream on the side. Note: You can multiply the recipe for larger batches and use any milk/mylk or cream you prefer. Opt for chocolate with a higher cocoa butter content. Avoid chocolate that contains vegetable oil.
