Sunday, March 23, 2014

Temper Chocolate Pastry

March 23, 2014


Passion Fruit cake: Passion fruit cremeaux surrounded by a vanilla bavarian mousse, passion and vanilla soaked almond joconde, vanilla pate sucree, finished w a passion fruit glaze - 2+

J's comment > very smooth and creamy; passionfruit flavor present but not too sour.

Pineau des Charente's: Classic cheesecake infused w pineau des charente's, orange scented graham crumb base, garnished w candied orange zest - 2+

J's comment > cheesecake very fluffy and moist; didn't really get the orange scented crumb base though...; staff at the  counter advised that this was their signature cake; although quite a good cheesecake, I wouldn't quite note it as a 'signature', esp when the passion fruit cake above, chosen randomly, was already a preferred item over this.

Chai chocolate - 2

Mint chocolate - 2

J's comment > not a fan of the chocolates, they both had the 'oily' texture that I really detest, albeit less than boxed chocolates from the supermarket, but nonetheless present

Macchiato - 2+

J's comment > bitter, but smooth.

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Labels: cake, chocolate, dessert, patisserie, west van

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