If the very concept or perception of dessert to you, were limited to the likes of sweets, candies, chocolates and ice creams, make a paradigm-shift and welcome these new kids in the town! Completely revolutionizing and overhauling, the very essence of what could be perceived as a dessert, Concept Foods, an unit of Swissyum, has been offering to its patrons, a wide array of ‘Fusion Dessert Foods’. Innovation and radical thinking has always been of key importance in any sort of business. With the changing world and constantly shifting time, one needs to keep pace with this trend of modernization. People need to evolve and so do their concepts, belief and ideas.
Desserts, in particular, have long been associated with the very idea of celebration. Be it someone’s birthday, or a baby-shower party, or be it an auspicious occasion of a wedding, or a farewell party, any sort of celebration is incomplete without the inclusion of desserts within the menu. Be it some traditional Sandesh, or some Chocolates; or even cutting a gorgeous cake in front of everyone to celebrate your blessed and precious moment, you cannot rule out the Samaritan role played by desserts, to mark the joyous quotient to any occasion. However, with times, the very idea of bringing the same old types of desserts has become old and monotonous. People have been seeking for changes and exploring options for better alternatives, something which is new, modern and stylish, and ushers in a new change over the old era.
This is where, the very name of ‘Concept Foods’ come into play. A brand, which has been in the market for over a decade now, has complete overhauled their business, and looking to make its mark in the minds of the people, by working on these new badass products! Panchphoron, a prominent group comprising of bloggers, were cordially invited by Swissyum and Pinnacle Communiq, to taste and sample some of the offerings of these products. Essentially, falling under the tag of ‘Fusion Desserts’, each of these items were a specialty in themselves and made us very hard on our part, to truly declare any one of them as our favorite.
1) Gandhoraaj Cheese Pastry: A lipsmacking triple layered pastry, where frosted cream has been stuffed within two layers of the cake and the top layer contains a generous spread of Gondhoraaj flavored jelly or Gondhoraaj flavored crush. The frosting cream as such, appeared to be a generous mixture of lemon zest and white cream. While the lemon zest gives it a bit of punch, it really doesn’t overpower the basic sweetness of the frosted cream. The jelly on the top had a silky, yet smooth texture, oozing out of aroma of Gondhoraaj Lebu. The décor was absolutely minimal, with a dollop of white cream on the top, and a thin designed layer of Gondhoraaj Lebu to go as garnishing. The very first bite of this wonderful fusion dessert will transport into an undeclared heavenly world, with your tastebuds craving for more. The sweetness is just perfect, and the very presence of Gondhoraaj Lebu is predominant. Why stick to the same old sweets? Try this one, for a change! You won’t be disappointed!
2) Mango Mousse: Regarded, as the king of fruits, and especially holding a special place in the heart of each and every Bengali people, Concept Foods has come up with this innovative concept of Mango Mousse. The inner portion of the mango, is scooped out with sophisticated technique, keeping the outer layer intact. The hollowed and vacant portion is then filled up carefully with a generous mixture of whipped cream, crushed mango pulp, and small portions of ripe mango. The opening at the top, is then carefully decorated with cream and a sliced portion of mango, which has been cut artistically from the top, is used as garnishing. The flavor here is very simple, yet exotic. You get the juiciness of the mango combined with the sweetness of the cream. The mango pulp helps to pull in the flavor of the mango, while the small portions of mango cubes, adds up to the sheer ecstasy.
3) Mocha Patties: One of my least preferred vegetable, yet this product was one of my best liked item for this evening. Personally speaking, I shun when it comes to vegetables like Mocha, Echor and Lau (Bengali phrases please, being a ‘Bhento Bangali). However, this very product changed the very concept of what ‘fusion’ can really be! The outer layer was crispy, while the filling had a generous mixture of crushed Mocha, which was cooked well with selective spices. Honestly, without someone telling you what you were having, or unless you were being extra cautious or guilty-conscious, it could be quite hard to figure out, if this was a chicken patty or a vegetarian offering! The Mocha was soft, and the spice content was just right. With so many pure vegetarian foodies complaining, that they hardly find anything to suit their palette, this product could very well be a game changer and an object of jealousy to the hardcore meat-eaters!
4) Tender Coconut 'Daab' Mousse: Perhaps, the best product, and the most-liked offering for the evening. Much alike the Mango Mousse, the top layer has been carved out very carefully. Post this, the inner content; which would be the water has been drained out. This very coconut water, which consists of the very aroma and flavor of tender coconut imbibed within it, is used to flavor the whipped cream. Small bits and pieces of the tender coconut is then dropped in random to enhance the flavor and give in a further kick. This product, just like the rest, is all pure and natural, and does not contain any artificial add-ons. The top layer is then sealed with whipped cream with a decorative twist, and the top portion of coconut, which was cut down before, is further chunked into small pieces, and is stuck upon the whipped cream for decorative purposes. The taste for this one is completely bliss. The very feeling of tender coconut, mixed with the pulp, instantly transports you into a different world, and there is no way, you would exclaim a sigh of happiness, after taking a spoon or two of this very popular Fusion Dessert. If you had an inclination towards coconut ice cream, coconut flavored sweets, or any other dessert, drawing its very root from coconut, try this product for a change. Its light and heavenly, and is bound to win over your heart and senses.
5) Coconut (Narkel) Mousse: Not much different from the previous Tender Coconut 'Daab' Mousse, except for the fact that the bits and pieces of coconut for this product, is sourced from ripe coconuts instead of tender coconuts as we saw for the previous offering. The difference in taste and flavor is quite obvious for this one. The younger brother wins by miles. However, this one does not really fall too short behind. The essence of coconut is still there, where the whipped cream is mixed up with portions from a tender coconut, or as well terms it as ‘Narkel’ in Bengali. A soft layer of tender coconut (Usually referred to as ‘Malai’ in Bengali), is placed on the top for garnishing. Not much of a difference technically, but if one would ask me to opine about this, my vote goes straight to the one made out of ‘Tender Coconut’.
6) Chocolate Tart: A generous filling of chocolate flavored whipped cream, is placed within an edible and decorative bowl of dark chocolate. The outer layer is shaped decoratively, with the inner chocolate cream being garnished with nuts, caramelized sugar and a drizzle of dark chocolate sauce. Pleasant to the eyes, and a sheer treat to the tastebuds, do not bother about getting your hands dirty. The chocolate cream has the right amount of sweetness to it, while the outer layer of dark chocolate gives you that extra kick.
7) Mango Tart: Another variant of ‘Tart’, this one had a generous filling of mango pulp, mango crush and mango crush; all blended together to form a smooth and silky mixture. The mixture was then poured into an edible small bowl made up of white chocolate. Tiny cubes of mango pulp was used for garnishing purposes, while whipped cream and a small portion of white chocolate were also used for decorative looks. A decent alternative for Mango Mousse, that is if you cannot handle the big boy. I would definitely prefer this atleast over an expensive bottle of ‘Maaza’!
8) Chocolate Cone: Dark chocolate cone was used here, which was filled up with chocolate flavored whipped cream. The top layer, that is the outer visible layer, was garnished with crumbled dark chocolate, which appeared to have been carved out with the help of some designed utensil. An upgrade from the ever popular Cornetto, barring the fact that this one has pure cream, and no ice cream to go along with this. The outer layer was hard and gave the firmness to the product, while the chocolate whipped cream instantly dissolved in the palette. A sheer treat for the Chocolate lovers, do not miss this if you are around!
9) Mango Cone: An innovative variant of the popular Cornetto, I would place this on top, if I had to choose between this one and Mango Cone. A cone, made out of white chocolate was used here, which had a generous amount of filling of Mango Pulp, Mango Crush, Mango flavored whipped cream and Mango Jelly. This generous mixture was also topped with some crushed Mango cubes, to give in the illusion of consuming a real mango. A deadly, yet effective combination, try this pairing of white chocolate and mango. Would be hard for you to decide, whether you liked the white chocolate more, or if the mango was a clear winner!
10) Orange Mousse: Last, but not the least, then came Orange Mousse. Like its sibling, the Mango Mousse, The top layer, is once again cut gently, and the inside content is then scooped out carefully. It might be a question though, of availing this particular dessert in the off-seasons. Well, these guys have a solution for you. The better quality oranges are stored carefully at optimum conditions, while the outer layer, are sourced from far-off places at India to give in the look. Don’t try to consume the outer layer though, as it might be bitter and won’t taste well. However, when it comes to the outer layer pairing up with the filling which is poured inside, it does a brilliant job of exhibiting the aroma and flavor of a orange. The filling as such consists of the same whipped cream, with orange zest to give in the flavor and aroma of the oranges. Not too tangy though, this one won’t bother you much, but is just fine enough to tickle your tastebuds at the end of a hearty meal.
At the end of this wonderful tasting session, all of us were presented with a beautiful and wonderful looking hamper, which comprised of Chirebhaja, Mobilemuri, Aloobhujia in ginger flavour, Soloanna Channachur, Royal Rusk Biscuit, Mung Daal, Dhania Badam (Most of the names are in Bengali). Packed beautifully with a plastic sealing on the top, these attractive packages, were put together into an elegantly carved out holding spherical bowl, most probably made out of bamboo sticks. These gift hampers (check the pictures please), are priced economically at Rs. 150/- each, and serves as a decent alternative to the gift items, or better referred to as ‘Tottwo’, when it comes to Bengali wedding. Readily available, and less of a fuss, this one aims at making lives much simpler and easier. So, for the next time, when you are looking to celebrate a moment which holds a paramount importance in your life, do not forget to order these fusion desserts from Concept foods, to usher in a new era of change. These products are priced very economically, and usually range between. Rs. 50-80. Drop in soon, into any one of their stores, and be a part of the change!
#swissyum #conceptfoods #pinnaclecommuniq #fusion #fusiondesserts #desserts #change #panchphoron #gifthamper
An error has occurred! Please try again in a few minutes