Looking for Chocolate in all the Right Places

By Sandra Scott

When John and I were in Saipan we stayed at the Hyatt Regency, which is a beautiful hotel located on an awesome beach. We didn’t expect to see much in the line of chocolate treats because tropical weather is not conducive to chocolate making. Boy, were we wrong. Late in the afternoon of our first full day we were heading to our room from the pool at the Regency Club and Chef Ronnel was delivering the most incredible looking cake to the evening buffet table. One look and our mouths were watering.

Did you ever notice that many times chocolate desserts look like works of art but get low grades in the taste department? That was not the case with the Hyatt’s Dark Chocolate Cake. It was melt-in-your-mouth delicious. In fact, John declared it the “best chocolate cake ever.” Quite a statement from a chocoholic! Complimenting the chef and staff on the cake led us on a chocolate trail throughout the Hyatt.

On Sundays the Hyatt has what is considered the best and biggest buffet in Micronesia. Even though the amazing buffet display included a whole roast pig and much more we were taken by the Chocolate Fountain. It was next to the dessert table that had the chocolate cake we loved and a new discovery: Boca Negra. Boca Negra, which translates into “Black Mouth,” was another melt-in-your-mouth delight. Later we discovered the Hyatt’s homemade chocolate truffles in DJ’s Corner Cafe in the lobby. Our ravings resulted in an invitation to meet with Pastry Chef Desman. We quickly accepted.

The next morning we met Chef Desman in the Hyatt kitchen where he showed us how to make his wonderful chocolate cakes and truffles. He made it look so easy but said it was difficult working with chocolate in tropics. Basically the chocolate had to be made fresh every day, especially since chocolate chilled for a day or two loses its flavor. Chef Desman was willing to share his recipe for the Dark Chocolate Cake.

Dark Chocolate Cake

600 grams all purpose flour
1600 grams white sugar
240 grams unsweetened cocoa
2 1/ 2 tablespoons baking soda
1 1/ 2 tablespoons baking powder
950 milliliters cold coffee brew
950 milliliters fresh milk
1 1/2 teaspoons vinegar
480 milliliters salad oil
1/ 2 tablespoon salt
8 eggs

Mix all the dry ingredients. Add into the liquid ingredients. Mix until smooth. Pour into a cake mold. Bake at 350 F degrees for about 50 minutes. Test to see if it is done by inserting a knife into the center. It will come out clean when it is done. Let cool. Dust with cocoa or with slivers of chocolate.

Chef Desman’s hospitality was typical of the entire staff of the Saipan Hyatt. By the way, the people of Saipan are American citizens. It is American’s secret Pacific Paradise with an amazing history and culture where we enjoyed days in the sun highlighted with the Hyatt’s chocolate delights.

Visit www.hyatt.com.

Sandra Scott is a frequent contributor to travel publications and to Creators Syndicate
and has co-authored two books on local history. She lives in Mexico, NY.

Photos by J. J. Scott.

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