There is a street in George Town with not one but two impressive pain au chocolate. I know my focus is supposed to be drinking chocolates, especially the hot kind, but one often needs a snack to accompany said drinking chocolate and the pain au chocolate makes a worthy companion. You’d think that every pain au chocolate would taste the same; they look the same, are made the same, but no. There is so much that can go wrong, or right, when making one. I’ve started a mini list of them on my instagram.
The Maker in Georgetown is a lovely modern patisserie with an impressive selection of pastries, all created by chef and founder Kean Loon. We cam in looking for lunch, but ended up ordering a selection of pastries instead. Dessert first.
The hot chocolate is made using Valrhona Chocolate and sells as RM22. Very nicely done. I’ve generally found that when a cafe uses Valrhona Chocolate, they almost always make a point of transforming it into a very nice hot chocolate. It’s expensive stuff, so that makes sense.
But what about the second pain au chocolate you ask? Well, a couple of stores down is Kwason Boulangerie. I strongly encourage you to buy both and choose your favourite. You can thank you later.
Verdict: The Maker, No. 243 Lebuh Pantai, George Town Instagram: @themaker243
