May 2005
Chocolatiers
by Celia Cheng
The star item of Kee’s selection is definitely the crème brûlée. It’s hard to get your hands on these because they are only made a couple days of the week and they sell out virtually as soon as they are ready. What’s so great about these chocolates?! Imagine you bite into a slightly larger than bite size hexagon-shaped bonbon to find creamy, fresh, custard crème brûlée filling your mouth – Oh! What ecstasy! The custard in this treat is delicate and needs to be eaten quickly to retain its freshness. Kee doesn’t recommend that it sit for more than 48 hours. The truth of the matter is, you can’t help but devour it as soon as she hands it over, so there really is no fear of spoilage. The only spoil-of-the-day is to learn that some other lucky chocolate lover has snagged this heavenly concoction.
