Choco craze with a new range

There is nothing quite as fulfilling as biting into that perfect chocolate. The sheer delights of a luscious praline, the roasted, fruity layers of flavours in your dark chocolate, the creamy milk chocolate that melts in the mouth, the warmth of a spicy chocolate or the crunchiness of a fine nutty creation. Ways of making chocolate and its potential to be savoured is limitless. However, not many people get it right. Chocolate is in fact a fine art, one which takes a true passion and talent to perfect.

Cinnamon Grand, having identified Chocolate's potential to bring absolute joy to those who consume, has launched a fabulous new range of delights, handmade by the hotel's new consultant Chocolatier Chef Suranjana Akalanka. Having secured a Culinary Diploma from the French Pastry School in Chicago and gained training from the world renowned Valhrona, he previously worked in the chocolate rooms of the Fairmont hotel ( Abu Dhabi), The Banyan Tree hotel ( Dubai), Intercontinental hotel ( Doha) and the Ritz Carlton, now adding a distinct enhancement to Cinnamon Grand's range of chocolates.

Having gained his best exposure at the Ritz Carlton, he noticed a lack of emphasis on chocolates in Sri Lanka compared to other countries. Thus he decided to put his passion, creativity and expertise in the field to revolutionize the concept of chocolate in Sri Lanka. He admits to having an unquenchable passion for chocolates, which inspires him daily to be creative and innovative with his products. His definition of chocolate surpasses the common white, dark and milk to new and unique blends of homemade chocolates.

"No cocoa bean is the same. Different beans have different characteristics, tastes, aromas and textures. By mixing and balancing these different types of cocoa, we can create new and exceptional types of chocolate," states Chef Suranjana.

His new array for Cinnamon Grand stands testament to this point of view as each chocolate is a unique creation. The thirteen new varieties of chocolates introduced includes a caramelized cashew, fruit blossom (with tropical fruits), cumin truffle, lemongrass and honey, lime, coffee cardamom, rice crispy, earl grey tea and a special signatures Cinnamon Grand truffle. He will also introduce a special assortment of Kids chocolates as well as four new types of candy bars. These homemade chocolates in attractive shapes will have innovative and delicious fillings, taking the pleasure of chocolate eating a notch higher.