Monday, January 12, 2009

Jupiter from Canelé Pâtisserie Chocolaterie

After reading Brad's entry and have seen Evan's photos on Bistro Sense, I have the sudden urge to try this Italian restaurant @ the Singapore Flyer but alas, due to some hiccups, I have decided to settle with a quick meal and drop by Canelé Pâtisserie Chocolaterie.

There seems to be some debate between BakerZin and Canelé Pâtisserie Chocolaterie but both have their hits and misses and personally I would prefer the sweet treats from BakerZin. Since I am reluctant to walk a distance for the former, that explains my next 2 entries on Canelé Pâtisserie Chocolaterie.

As usual, we will usually admire the array of desserts displayed at the entrance of Canelé and I have to admit that Canelé has a better ambience than BakerZin. We have tried a fair selection from Canelé so it wasn't hard for Yuan to settle down with Jupiter. One of the chocolate creation which we have yet to try. So here is our reviews...

Jupiter


Jupiter
Parfait Manjari, exotic caramel and pecan nut nougatine on a flourless chocolate sponge with exotic coulis.
Priced at $7.00++ per slice
___________________________________________________________________

Fen's comments

Canelé has always impressed me with its generous use of premium ingredients and this is no exception. We were captivated by its esthetically appearance and what do you expect from this luxurious dark chocolate mousse with flourless chocolate sponge and pecans. The end result is simply overpowering, in a similar manner as the Grand Cru Alpaco from Peaberry and Pretzel.

The tempting blend of crunchy pecans and smooth, creamy caramel provides an additional richness to this cake. What I like about Jupiter the most is the introduction of bitter flourless chocolate sponge to make it less cloying.

For those who have tried this cake, one wouldn't have missed out the sourish tint of the chocolate mousse, some felt that passionfruit was introduced into it while others thought that is the nature of Majari chocolate (i.e. As described on Valrhona's site for Manjari, it is supposed to be fruity Dark Valrhona Grand Cru chocolate of 64% cocoa content from the Indian Ocean).

Whichever case it is, you will never go wrong with chocolate at Canelé.
___________________________________________________________________

Yuan's comments

I chose this cake as I really needed some chocolate to curve my craving. Choosing a dark chocolate mousse at Canele can't be wrong. Although I really liked their chocolate mousse, but it has this layer of salted caramel and this sourish raspberry taste which puts me off. But eating it separately, the chocolate mousse is really good.
___________________________________________________________________

Canelé Pâtisserie Chocolaterie (Raffles City Shopping Centre)
252 North Bridge Road
#B1-81/82
Raffles City Shopping Centre
Singapore 179103
Tel: 6334 7377

Operating hours - 11am to 10pm daily
http://www.canele.com.sg/

10 comments:

evan 이벤젤린 said...

serious? u wanted to check out bistro senso? i think the food is nice lor, but seems like brad thinks otherwise. actually he was the one who told me that the food there is good, but end up he had some negative things to say. i feel so...unjust for bistro senso haha. that place is actually one that warrants a 2nd visit i feel but is abit steep w/o the 50% off.

i don't think manjari is sourish leh, i hv that and i use it for baking. definitely not one of the chocs i consider acidic. but passionfruit in there? LOL. i'll try one day. i've always wanted to order this like i said, but becoz whenever i order le royale i will skip this coz there's just too much chocolate to eat altogether.

so many places to go, so little time!

Fen said...

Yeh, I wanted to go Bistro Sense... but Yuan ended work pretty late that day... I thought the food looks good but I don't know why Brad's review was negative, like some of his readers who pointed out, he is not one that will give negative reviews... Anyway, I didn't visit Bistro Sense subsquently becos sg flyer is quite out of the way...

I am not sure about Manjari but it does has a subtle sourishness in it which I didn't like it... My bet will still be Le Royale but if you happen to order Jupiter, you might wan to share it... Gets quite cloying when we attempt to finish it...

Yuan said...

I hav tried this b4 n was quite good.

ladyironchef said...

lol! both of you talking behind my back. hahahah. hmm.. i thought the food was okay la, not very bad, but not very good either. given the 50% promotion, its definitely worth a try. pizza so big 9 bucks only, can eat! haha

canele again! *faint* how many times u been there already? i only went once, haven go back try others yet.

Fen said...

Yuan: Initially, I couldn't figure out what is this message about as (see our entries), I call the other contributor of this blog as Yuan...

Until I realize you are actually Huiyuan... I saw some of your entries in HGW and I realize you are also a cake lover... Thank you for some of the recommendations posted in cbox...

LIC: Haha, it was jus at the spur of moment that I am curious about the place since two of my blogger buddies actually visited the same place around the same time... Anyway, Yuan and I will be pretty busy at work so doubt I will be able to enjoy the 50% discount...

Canele is pretty good just that the desserts are too huge to finish... too rich to be precise...

SiHaN said...

Manjari is supposed to be a tad sourish i suppose coz it carries subtle red fruit flavors that contribute to that acidity that fen detects as sourish. Yep. But its a good chocolate nonetheless though i prefer Valrhona's Guanaja over this one becoz it has more floral finishes.

Fen said...

Wow, the chocolate connoisseur is here...

Thank you for the information... but aren't all chocolates come from cocoa? so where does the red fruit flavours come from?

Come to think about it, I do come across some of the single estate chocolate while eating cakes but I didn't pay that much attention since I have not eaten the chocolate bars of single estate.

evan 이벤젤린 said...

haha my bad, but seriously i really can't detect any kind of fruit or floral flavors in the chocs! think i buy good chocs only waste of money haha.

SiHaN said...

haha. it does come from cocoa beans. But these being planted in specific estates or lands acquire the characteristics of the land. Almost like wines growing in different regions taste different. Get it? the madagascar regions tend to be a bit more floral/fruity than other regions such as venezula or trinadad which always ends up a bit more acidic cause of the citrus flavors acquired.

for chocolate tasting. try to eat a variety of chocolates in sucession. from the lower cocoa content to the higher content, this will help you to detect flavors more effectively. remember to let it reach a warmer temp by if you have left it in the fridge. remember to engage all 5 senses when tasting, look and smell the chocolate as well. Then upon putting the piece into your mouth. Allow it to melt then coat the sides of your tongue with it to allow for the flavors to penetrate. I'm sure u'll be able to taste the difference yar!

oh and one more thing. Before eating chocolates, you must neutralise the palate!!! drink some water.. and avoid spicy food of course.

Maybe this will help.

Fen said...

Evan: Well, at least you feel happy after eating... That is a form of satisfaction...

Sihan: I appreciate the write-up, thank you for the tutorial...

Looks like it is time I buy some single-estate chocolates to indulge...

Blog Widget by LinkWithin