Wednesday, February 4, 2009

Choco Renga from Pâtisserie Glacé

According to the owner, Mr Kay Boon, the chocolate creations presented at Pâtisserie Glacé are made in-house. Since my knowledge about chocolate is not strong, I am not sure are they made from scratch or he is refering to the tempering process. For more chocolate information, here is a link that might stir your interest.

Anyway, Kay Boon recommends Choco-Renga for chocolate purists.

Choco Renga
Choco Renga ($5.10)
In Japanese it means Chocolate Brick, this heavy hitter is chocolate sponge with ganache. It's hard to decide to attack it from the top or the bottom.

Fen's comments

Although this is a chocolate sponge sandwiched by ganache and topped off with a chocolate mirror finish, it didn't impress me as much as the other creations. Why so?

The chocolate sponge lacks the light and springy texture like the ones found in other Pâtisserie Glacé's creations. Moreover, the chocolate was just plain bitter with not much fragrance nor uniqueness in its taste. Like Canelé's Gateaux Chocolat, the chocolate layers are close to a chocolate bar (but smooth) and the layers were peeling off into blocks of chocolate and sponge.

Yuan's comments

As a fan of chocolate cakes, this one fails to curb my chocolate craving. It reminds me of eating those dry and tough flourless chocolate cakes.

Pâtisserie Glacé

34 Craig Road
#01-10 Chinatown Plaza
Singapore 089673
Tel: 6400 0247

Operating hours -
11am - 6pm (Mon-Fri)
11am - 5pm (Sat-Sun)

12 Gopeng Street,
#01-33/34 Icon Village
Singapore 078877.
Tel: 6400 0247

Operating hours: 11am to 7pm (Mon to Fri)
11am to 6pm (Weekends and P.H)

Do note that Patisserie Glace has relocated to Icon Village. It is on the ground floor of the Icon Condominium which is next to Tanjong Pagar MRT, behind Amara Hotel.


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