Desserts are coveted on Valentine’s Day, as people want to end their meal with their special someone on a sweet note and Pastry chefs across India are pulling out all the stops. Bhaskar Chakraborty, Executive Pastry Chef, JW Marriott Kolkata, reiterates, “Desserts are the perfect ending to any meal, but more so on Valentine's Day, as these add that final touch of indulgence, making the occasion memorable. A well-crafted dessert, isn't just about taste-it's about creating an experience that lingers. Our ‘Baked with Love’ collection, featuring decadent options like ‘Love’ with raspberry confit and single-origin chocolate or ‘Gift’ with salted caramel mousse and vanilla brûlée, create sweet memories for guests.”
Chef Vinesh Johny, Co-Founder & Executive Pastry Chef, Lavonne Academy of Baking Science and Pastry Arts, feels, desserts equal love and all the emotions Valentine’s Day denotes. He explains, “Desserts are a big deal on this day because they’re not just about ending a meal-they carry the emotions of love, indulgence and celebration. Whether it’s the sweetness of strawberries, raspberries, cherries, or something rich and chocolatey, sweet treats, naturally set the mood. You want to feel special, and desserts just make that happen.”
Berries galore
Desserts in red and pink, continue to allure romantic diners, but Red Velvet isn’t something chefs consider. Vinesh creates red desserts, as they symbolise love, but he prefers natural ways to bring in red. “Think strawberries, raspberries, cranberries, red currants, rhubarb, hibiscus - there’s so much to play with. The key is to take inspiration from romantic gestures - love letters or heartfelt messages, and channel those into desserts that feel meaningful.”
Pune-based, Chef Aditi Garware, Founder & Head Chef, Sweet Boutique by Aditi, too steers clear from Red Velvet opting for berries instead. “Fresh berries symbolize love and passion, making them perfect for Valentine's Day,” she elaborates.
Strawberries are the choice of Chef Needa Taj Khan, Founder & Head Pastry Chef, Chantilly - The Café, Mumbai. She says, “I like doing indulgent chocolate-based desserts that can be shared, paired with strawberries, which are usually in season.”
At Indian Accent Mumbai, in their inimitable style, a fresh strawberry, almond, 64% manjari, cheesecake comes with a pumpkin halwa soft serve, pepitas.
Pastry Chef Tejasvi Chandela, Founder, Dzurt Patisserie and Cafè, Jaipur, prefers to keep the look and feel of her dessert offerings the same throughout the year, which in any case are unique, merely adding a touch, for the occasion. So, the colours red, pink, ombré are added to desserts for Valentine’s Day. “We’re doing entremets with raspberries, pistachio, so the sweetness gets cut with the tart and the slight sour touch note of the raspberries,” she informs.
Flavour-forward desserts
Chefs are experimenting with flavours, using botanicals, florals and aromatics, as never before. “We’re incorporating elderflower, orange confit, passion fruit, and pistachio mousse, which bring subtle floral and nutty notes, making our offerings more delicate and balanced, while keeping the indulgence intact. Additionally, silky mousse layers, aerated textures and delicate brûlées, make each dessert multi-dimensional in flavour and texture,” explains Chakraborty.
At Kopitiam Lah, Bengaluru, Chef Vinesh integrates some classic Chinese-inspired elements. “We’re working on our take on the Sweetheart Cake (Lo po Pang). Traditionally, it’s a flaky pastry filled with winter melon, but we’re adding our twist-candied orange, botanicals and warm spices. It offers nostalgic comfort, but with a playful, modern touch. We’re also playing around with floral infusions and ingredients with citrus notes, that add depth, while keeping the desserts elegant and romantic,” he elaborates.
Pastry Chef Sahil Mehta, F&B Consultant, Paris My Love, Delhi, too experiments with flavours. “We cater to a highly evolved clientele, with a well-exposed palate, who like to experiment with different flavours, so we end up selling other flavours, apart from chocolate, which remains an all-time hit. We like playing with berry and chocolate flavours, as they pair well together, especially raspberries and strawberries.” For Chef Tejasvi, rosemary and thyme, add a unique flavour dimension to raspberries in her entremets. Matcha-based desserts, according to Garware, give a subtle, sophisticated flavour, perfect for couples seeking something new.
Heart-shaped allures
Chefs opine that heart-shaped desserts and chocolates, always find favour with romantics. Heart-shaped marshmallows dusted with hibiscus sugar, are a simple, but striking option, as are heart-shaped sable biscuits, layered with strawberries and Chantilly cream. ·
Cupcakes with red, handmade marzipan roses over the usual fondant, also adds a different touch, opines Chef Needa.
Personalisation matters
Chefs unanimously agree that personalisation elevates the dessert experience. Chakraborty offers customised pre-ordered cakes like Strawberry Gateaux and monogrammed chocolate accents. Garware gives in to the demand for Personalised Cake Pops decorated with couples’ names or initials, sugar cookies with custom messages or love letters written in icing, apart from the usual Customised Photo Cakes.
Vinesh Johny goes a step further with custom creations that are cute, playful, and designed to make people smile. “I think personalized desserts are the way forward, as these are more meaningful. Whether it’s a custom message or a small design tweak, we’re making sure people can gift something that’s truly special - where people feel a connection,” he shares.
Taste plus health?
Indulgence may be key for desserts, but for those who are not ready to abandon their wellness goals, almond milk truffles or low-sugar bonbons made with natural sweeteners, are the answer. Chef Needa agrees. “There is a great demand for healthy desserts. We have keto diet-friendly alternatives which are all sugar-free, gluten-free and grain-free.”
At JW Marriott, Kolkata, Bhaskar focuses on using natural sweeteners, nut-based creams and lighter ingredients. “Options like our ‘Amour’ with Pistachio Mousse and Lemon Curd, offer a delicate, yet flavourful dessert, that feels indulgent, but isn’t heavy. We also ensure that each dessert has a balance of textures, so the experience is satisfying without being overwhelming,” he explains.
Vinesh Johny opines that most couples don’t worry about calories on Valentine’s Day. “It’s a day to indulge, share desserts and enjoy. Sure, we’ve done healthier options at other times, but for Valentine’s Day, it’s all about making something, that’s worth the splurge,” he concludes.