Essentia Vocabulary

Let's explore how Essentia re-invent the classic desserts with plant-based alternatives.

 

Essentia by Holger Deh Hong Kong Plant-Based Patisserie Butter

Something you cannot live without in the pastry kitchen. At Essentia, Chef Holger spent more than 6 months to source the optimal plant-based alternative that offers adequate tastes that won't interfere with other ingredients, as well as consistent quality that makes final products less vulnerable under the challenging weather condition in Hong Kong.

 

Essentia by Holger Deh Hong Kong Plant-Based Patisserie Puff Pastry

This is what makes our mille feuilles so good. Our puff pastry is made with non-diary ingredients - plant-based butter, sugar and flour, but it tastes just as good (or better!) as any buttery puff pastry. Flaky, crunchy, layered, and slightly brown because of caramelisation on the surface.

 

Essentia by Holger Deh Hong Kong Plant-Based Patisserie Scone

Our recipe for plant-based scones is developed in-house by Chef Holger. Using flour, plant-based butter, vanilla sugar, baking powder and oat milk, we produce these delightful snacks by following a 3-day routine meticulously so as to bring you the purest flavours and the ideal texture.

 

Essentia by Holger Deh Hong Kong Plant-Based Patisserie Nama Chocolate

Rich and velvety might be the best words to describe this popular type of chocolate product. The term "nama" is Japanese and means something that is fresh, raw or uncooked. Derived from ganache, the nama chocolate we are familiar with today was invented in Japan. Its smooth and creamy texture comes from the combination of chocolate and raw cream. As Asia’s pioneer in refined plant-based patisserie, we have developed our own nama chocolate with non-dairy alternative ingredients while retaining the iconic flavour and texture that make nama chocolate so loveable.

 

Essentia by Holger Deh Hong Kong Plant-Based Patisserie Brittles

Known as “Bruchschokolade” in Germany, where Chef Holger was born and raised, brittles are white, milk or dark chocolate with roasted nuts or dried fruits as toppings. As its German name suggested, brittles are made as a whole slab and then broken into pieces of different shapes. At Essentia, the milk used in chocolate making is replaced with plant-based alternatives. Perfect for sharing or as holiday gifts.