Desserts we have tried in 2012

Desserts we have tried in 2012

This is an entry on some of the desserts which we tried but didn't find time to blog about in 2012.


Starting from the most recent is the Cheesecake from Ruth's Chris Steak House. I liked the sour cream layer which paired well with cream cheese. Though I must admit that the mini cheesecake given to the birthday person is actually richer than the original sized one. Nonetheless this is still one of the better cheesecakes in town.


Next is Noel Treasures Cake from Haagen Dazs. This was one of the festive offerings for this year. It is made up of six chocolate balls which contain 2 Haagen Dazs Ice Cream flavours in each of them. Macadamia nut is paired with strawberry cheesecake and the caramel biscuit with chocolate. I believe I need not elaborate further on the ice cream but special mention must be made for the hazelnut praline biscuit at the base. Though sticky, it is crisp and goes very well with the ice-cream. This is also a very creative way of presenting a festive cake as it has 4 flavours with minimal contamination and easy to serve (simply halve the Christmas baubles).


The other memorable cake is the BananaRama from The Line - Shangri La Hotel. This was the cake of the month for October 2012 and the cake which Fen bought for my Birthday. I liked this cake for its strong flavour - rich chocolate mousse as well as sweet banana puree. This was one cake which even my parents asked for a second serving. Though this may be the cake of the month, the Line Shop may allow pre-ordering of the cake as Fen has ever ordered the hotel's Strawberry Vanilla Streusel Cake (needs to be ordered one week in advance) which was no longer sold in the Line Shop. So no harm sending an email to The Line Shop for enquiry.



Throughout the year, we continued to frequent our favourites such as Bakerzin and Canele. Specifically After recruiting former Pastry Chef Christophe Grilo from Hilton Singapore, there was a major change to their array of cakes. Not only the outlook has changed for their signature cakes, there seems to be interesting new creations. The Le Royale has gone through many modifications since we started blogging. Comparing with the previous entry on the Le Royale, there is now a second layer of chocolate mousse and there are improvements to the texture of the mousse.


As for the Triple Chocolate Cheesecake, there is now a layer of chocolate fudge as compare to the previous version. There is also more chocolate which may delight the chocolate fans as oppose to the cheesecake fans.


Last but not least, Fen's favourite cake of the year. Tuxedo cake, ever since her first encounter with the cake, she has minimally made me return to Carlton 4 times last year to curb her cravings. According to her, she adore the moist chocolate cake which is not overly sweet nor cloying. This is one cake she recommends greatly to chocolate cake lover for the rich and moist texture which to a certain extent resembles a good toffee pudding.

Finally Happy New Year to all and I hope 2013 will be a fulfilling one.

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Le Royale by Canele

Le Royale by Canele

Readers may have noticed a distinct change in Canele's selection of cakes after Chef Christophe took over. Specifically, you would have noticed that there are more focus on the texture of the mousse. Comparing the photo of the previous Le Royale made by Chef Pang, the difference is obvious. Thin chocolate sheet, the nicely piped dark chocolate mousse and the shiny glaze are pretty much the highlights of the new Le Royale.

Well, having passed my visual inspection, I first tasted the dark chocolate mousse and I personally felt it was excellent, so rich and yet so smooth. The caramelized hazelnut praline and the chocolate sponge beneath were also softer compared to the previous version. My personal take is that this is definitely an improved version of the Le Royale.

Canele Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
Website

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Paris in Winter @ Canele

Paris in Winter @ Canele

The reason why we bought Canele's log cake was because of the triple chocolate cheese cake which I tried earlier this week.Since Chef Christope took over the helm at Canele, the mousse at Canele has improved. I.e. It has become very smooth.

The Paris in Winter ($72.90 for 1kg) contains a layer of chestnut cream and sponge between a thick coat of 75% dark chocolate mousse and filled with Lychee Mousse. The chocolate mousse is no doubt one of smoothest in town. The most outstanding thing about this log cake is the Lychee Mousse with a very strong flavor comparable to eating the fruit itself.


If you have not been to Canele for sometime, we urge you drop someday.

Canele Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
Website

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Tarte Citron @ Canele

Tarte Citron @ Canele

Two visits to Canele within a week and I had this on both occassion. I am never a fan of Lemon Meringue Tart since I dread the sharp and tangy lemon curd. Moreover, meringue is nothing but sugar and egg white so...

Having heard many praises about Canele's Tarte Citron ($5.50+), I shouldn't doubt about this creation. True enough, the lemon curd is smooth and not exceedingly sour. The Italian meringue though not the fluffiest I have tried but good enough to neutralize the tangy lemon curd. Almond tart pastry is crisp but not as buttery and fragrant like K ki's and Patisserie Glace's.

Canelé Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
Website

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New additions @ Canele

New additions @ Canele

L'armour L'armour is none other a bigger rose macaron sandwiching rose cream and raspberry jelly, topped with fresh berries.

Despite the declining standards of Canele's macarons, it has remained on my must-try list for its distinctive flavour.

Anyway, when I saw the photo of L'armour L'armour on Ice's blog, it immediately reminds me of a similar one I had last year during Valentine time and I don't deny it was a disappointment when compared to their rose macarons. The shells were too wet and I didn't like the raspberry jelly that makes it sour and soggy.

The newly introduced L'armour L'armour ($8+) is definitely an improvement to their Valentine creation as it uses more rose cream and less raspberry jam. Since there is no air pocket and that the shells are meaty enough, this is better than Canele's rose macaron but at a pricier tag.


Despite the nice comments made, I am not sure if we have been eating too much rose chiffon these days but it appears that the L'Armour L'Armour is lacking in the rose aroma. Ever since I lay my hands on a bottle of Nielsen Massey's rose water, I made 3 rose chiffons with varying strength and I was burping like a bottle of perfume. Since then, Yuan has been so traumatized till he freaked out whenever he comes across anything that is rose-flavoured including a rose flavoured nonya kueh in one of our recent buffets.


I haven't really ate enough Opera to comment on this but my impression towards one is a overly dry chocolate cake with contaminating coffee taste. Sounds very unfair to a cake with long history. Anyway, a recent encounter to Marriott's Opera had our opinions changed but sad to say, they have stopped production for this cake and is replaced with their own version of Green Tea Opera.

Comparing Marriott's Opera with Canele's ($8+) , the latter lose out on the distinctive taste of coffee and chocolate. Moreover, in our personal opinion, we felt that the alcohol content for this opera was too much. It overwhelms the other layers present in the opera.

Apart from these two, we have tried Charlie Brown which is good, provided you share the cake. The excessive use of caramel makes this cake cloying and sweet. Depending on individual's threshold, the use of peanuts and peanut butter is an interesting twist to the regular chocolate mousse.

Now what else have we not tried... Arh, St Marc and Chloe...

Canelé Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
Website

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Jupiter @ Canele (a re-visit)

Jupiter @ Canele (a re-visit)

Written by Yuan,
The strength of Canele's cakes have always been the rich chocolate content. Jupiter is really an acquired taste. When I first tried this cake, I had the impression that there were berries which made it sour. Later I realised the slight sourness comes from the chocolate. I have came to enjoy this slight sour taste admist rich chocolate. Pecan nuts add to the crunch and I must say that this is a good alternative to the usual hazelnut praline.


We seldom show what goes behind the scene for the photos taken at home. Hence for a change, we included a photo of us in action. It's through this blog which we build our interest in photography and it is through this blog which made Yuan hooked on desserts. We seek to improve on every photo which we take to do justice to the effort put in by the pastry chef and we hope you will enjoy all the entries which we have put up.


Lastly, Canele is a place I have always neglected when it comes to blog entries. I ate so many of their cakes but I have never attempt to take-away their cakes to take pictures. Perhaps, this is pure indulgence without the intention to blog.

Canelé Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
Website

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Strawberry Shortcake @ Canele

Strawberry Shortcake @ Canele

Having ate Kki's strawberry shortcake the previous evening, I can't help but to try Canele's strawberry shortcake to compare the difference.


Those who prefer cakes with "body" will like this one but for me, I prefer my strawberry shortcake to be lighter, be it the sponge or the cream.

Unlike Kki's version, the genoise adopted by Canele is drier with a coarser crumb and is soaked in syrup to moisten it. Cream seems to be richer in fats and hence isn't extremely light and fluffy like Kki's and Pâtisserie Glacé's.

Having tried so many strawberry shortcake in Singapore, I realize I have not eaten a traditional shortcake, apparently it should be somewhat like a scone, hence different from a sponge.

Canelé Pâtisserie Chocolaterie
Shaw Centre
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020
Website

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Triple Chocolate Cheesecake, Canele

Triple Chocolate Cheesecake, Canele

Walnut chocolate fudge cake, chocolate chip cheese cake and dark chocolate chantily. I normally do not like the cheesecake and chocolate combination however I think canele does this pretty well. The chocolate taste stands out more and the cheese just adds that creamy effect. Hence it taste like eating chocolate ice cream rather than a cheesecake. If you are a cheesecake fan, you may not like this combination however if you like chocolate, I am sure you will like this.

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/

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When mad dessertarians celebrate V-day I

When mad dessertarians celebrate V-day I

Most people will be wondering where will we go on Valentine and we are those who are unwilling to pay the extra for an express meal with limited dinner menu. So far, we have not attempt to look for a place that is special when it comes to food, location and ambience. In fact, the celebration for each year is determined by what we are obsessed with during that point of time.

Since we have been faithfully trying to build our desserts database, most would have guessed what will be published in the next 3 days and yes... Today's entry is none other but Macaron L'amour from Canelé Pâtisserie Chocolaterie.

I have always been curious about trying isaphan from various places but my attempt to find them failed. However, during the Valentine period, pâtisseries and hotels attempt to create their version of the coeur ispahan.

Decided to order this for Yuan but eventually he paid for it ($30+).

Glad he liked it. To him, this rose-flavoured shell with cream and raspberry jam is a simple combination. But yet is one of the best isaphan he have eaten so far. The shell has a strong almond taste and rose scent. Texture wise, slightly chewy but moist due to the filling. The only fault which he found in this isaphan is probably that there was too much cream.

To me, I thought it was too creamy and sweet; and that I didn't like the raspberry jelly which was almost 50% of its innard.

Canelé Pâtisserie Chocolaterie (Shaw Centre)
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020

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

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Canelé Pâtisserie Chocolaterie ~ Our afterthoughts

Canelé Pâtisserie Chocolaterie ~ Our afterthoughts

If one is a dessert lover, Canelé Pâtisserie Chocolaterie will be definitely on his/her list. Ever since the opening of their 4th branch at Shaw Centre in July 2008, I was tempted to take photos of the "bouquet" of macaron lollipops in their display but have never been able to do so as this branch is always so crowded all the time. This is how successful Canelé is in Singapore.

Named after a famous French pastry, this pâtisserie made its first appearance on September 2004 at Robertson Walk under the arms of the popular Les Amis group of restaurants. The ambience of all four branches are pretty good for couples to have a dessert or 2 but their branches at Shaw Centre and Paragon are very cramp.

Although we have not tried the macarons from big names such as Laduree and Pierre Herme, the macarons available at Canelé has been always one of our favourites.

Unlike hotels and other pâtisseries in Singapore, Canelé aims to provide a designer boutique experience in Singapore. In a way or another, this seems to be Louis Vuitton when it comes to desserts.

If one takes the time to look through their online catalog or their display of cakes, one will be surprised by a wide selection offered by them. Apart from the popular strawberry shortcake, tiramisu and cheesecakes, Canelé do have a fair share of creations with unique combination such as matcha with chestnut, chocolate with salted caramel, raspberries and jam.

Apart from that, it has one of the widest and richest chocolate creations which will leave dessert lovers to come back for more. Truly indeed, the chocolate content of each creation is so rich and the use of salted caramel, alcohol and hazelnut pralines are so memorable that these are often mentioned in press and blogs.

To cater to people with varying taste buds, Canelé also offers a good selection of pastries, chocolate bonbons, ice-cream and crepes. Thus, going to Canelé is never the same as the previous since there are so many things to choose from.

Frankly speaking, my first two visits to Canelé did not impress me and at that time, I thought it was over-hyped and expensive. However, subsequent encounters with Canelé and a privileged encounter with Les Amis's group communications manager, Mr. Raymond Lim changes my impression.

Canelé Pâtisserie Chocolaterie (Shaw Centre)
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020

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

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Lunching at Canelé Pâtisserie Chocolaterie

Lunching at Canelé Pâtisserie Chocolaterie

Ever since our encounter with expensive poached eggs, I have been curious to find cheaper alternatives to this dish.

Canelé's version of Egg Benedict is the Eggs Florentine ($13.50++) which is basically poached eggs with hollandaise, sautéed spinach, Paris ham on toasted brioche. I really love the presentation of this dish. Unlike the emptiness offered at Choupinette, Canelé has it nicely spread out with a generous serving of salad. Both poached eggs were nicely cooked with runny egg yolks and the introduction of spinach improves the overall taste. However, the amount of vinegar is too much in the hollandaise sauce, making it slightly sour to both our likings and that the texture of the egg white has changed alittle, probably due to excessive use of vinegar.

We had Canelé's carbonara ($13.50++) before and the impression of this was positive to get us to order again. As described, this is served with onion and bacon cream sauce sprinkled with aged Parmesan cheese. The addition of a poached egg makes it very different from a conventional carbonara which gets very cloying after several bites. Moreover, the spaghetti was perfectly cooked with just the right texture softness and that the fragrance of the bacon is so strong and overwhelming.

This is the 3rd time which we have eaten Le Royale and we felt that we needed to update our previous review. The mixture of taste when you bite would be: Chocolate mousse, Caramel, Hazelnut. Just based on the taste of the hazelnut praline, it lacks the crunch. Caramel as readers know, Yuan is not a fan of it and that I am neutral with it. This leaves the winning factor of Le Royale to be the chocolate mousse itself and chocolate mousse of high cocoa content. Overall, it is worth another try but Yuan would preferred to have a greater proportion of their chocolate mousse while me, a creamier and smoother chocolate mousse.

There is definitely an improvement from the last time we had this cake and now I love it so much that I have gladly finished the entire slice on my own. The texture is so much softer than the last time I had. Although the cream is not as light as Rive Gauche and BakerZin, the overall combination is worth mentioning and I would recommend it to Strawberry Shortcake lovers.

However, Yuan felt that apart from the softer texture. it still retains the grainy after-taste. Overall nice but does not really stand out from its rivals.

Canelé Pâtisserie Chocolaterie (Shaw Centre)
1 Scotts Road
#01-01A, Shaw Centre
Singapore 228208
Tel: 6738 9020

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

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Crepe-y Tarte Tatin from Canelé

Crepe-y Tarte Tatin from Canelé

It is rare that Yuan and I will stop at one dessert so the other item we have ordered is their crêpes and frankly speaking, I took quite a fair bit of time to decide which flavour I want.

First, I don't want another chocolate dessert as it would be just too rich for me to stomach and second, I was worried about extreme sourishness caused by either strawberries, passionfruit or cherries. In the end, I have settled with the Tarte Tatin which its name refers to an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked.

Tarte Tatin
Flambéed caramelized apple with toffee, crème chantilly and caramelized filo pastry.
$12.50++ per serving

P.S. Alvinology managed to capture the process of making sweet crepe, Nougatine while Never Trust a Scrawny Foodie has the photos of sweet crepes , Nougatine, Mont Blanc, Tarte Tatin and Chic Choc.
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Fen's comments

I like the texture of this thin pancake made from flour, eggs, milk, butter and salt but when eaten on its own, it can be pretty plain and blend. What came with it was a nice scoop of Vanilla ice-cream which has a strong Vanilla pod fragrance. Though it is nice, but it was no way where Haagan Dazs and the Line.

The caramelized apple has a bitter after-taste which makes me ponder whether they were burnt and thus I didn't enjoy the bitterish sour taste. As for the caramelized filo pastry, it was nice and crisp with a good tint of caramelized, sugary exterior.

As what I always comment about Canelé's dessert, it is always good at the first bite but gets to cloying towards the end. As usual, the excess calories always go to Yuan...

Damn, I regret not ordering their macarons... ___________________________________________________________________

Yuan's comments

This crepe is really not worth the price. It totally lack the fragrance and simply taste like flour with egg and sugar. No flavouring at all. The toppings did not make the crepe any better, the caramelized apple tasted like burnt apple.
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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/

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Jupiter from Canelé Pâtisserie Chocolaterie

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

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Macarons from Canelé Pâtisserie Chocolaterie

Macarons from Canelé Pâtisserie Chocolaterie

Passed by Canelé Pâtisserie Chocolaterie at Paragon and have decided to get 2 macarons to satisfy my carving. Since floral violette was my favourite on my last visit, I have decided to pick that with rose. Like Yuan, we prefer macarons with a lighter flavour so that we can enjoy the combination of egg white and almond powder better.


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Fen's comments

My liking towards Canelé Pâtisserie Chocolaterie's macarons grows as time passes. The floral scent of both flavours in the macaron shells was strong enough and the melted fresh cream (light and non-sweetened) just soften the entire taste. Although it is just two, it is good enough to satisfy my craving. By the way, we wanted to eat on the spot but we didn't have any place to snap a shot, thus explains the melted filling.
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Yuan's comments

I have always told Fen that the macarons from Canele were good but she remain unconvinced until today. One of the strengths of these macarons were the strong scent of each flavour. Also you will feel the almond taste as we bite the chewy shells. The slight downside is that the shell does not have the crispy crust. On the whole, the scent and the chewy shells would already make this one of the better macarons.
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Canelé Pâtisserie Chocolaterie (Paragon)
290 Orchard Road,
#B1-25 Paragon,
Singapore 238859
Tel: 6733 8893

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

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Caraibe from Canelé Pâtisserie Chocolaterie

Caraibe from Canelé Pâtisserie Chocolaterie

From my understanding of some of the comments left by readers, it seems like there is a group of people that fancy this over Noisette from Obolo. In fact from the comments left on LIC's blog, some felt that Obolo's Noisette wasn't dense enough to their liking and they prefer this squarish Ferrero Rocher look-a-like.

Another recommendation for this nutty and chocolately Caraibe came from the comments left behind by Kyn. So looks like this is a must-try.


Yuan wanted to get Le Royale but I suggested him taking Caraibe instead... Didn't know that this is so much more expensive than Le Royale. It costs $8.50 (excluding 7% GST).
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Fen's comments

Wow, this is one gigantic chocolate truffle. Indeed rich and dense but I thought this was just too much to be shared between 2. This creation is basically a layer of chocolate with hazelnut coating, just like the Ferrero Rocher followed by a layer of hazelnut sponge, then triple layer of chocolate truffle and lastly another layer of hazelnut sponge.

I didn't like it as much as the other hazelnut babies, reason being, it lacks my favourite hazelnut praline. No doubt this is very rich and I would say for $8.50, it is reasonably priced, considering its 55% chocolate content.

But sad to say, despite my numerous tried of Canele's desserts, it fails to make me crave for more but instead cloy my appetite. I don't know why... The best word to explain is preference, I presume...

I regret stopping Yuan from buying Le Royale and if I have known that he still buy the chocolates for me, I would say no to any more cakes... Just too much for me to handle... Sugar rush...
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Yuan's comments

Essentially this is one big chocolate truffle. I wouldn't exactly think that this is a chocolate mousse as the texture is kind of hard. As we slice the cake into half, the impression of slicing a mooncake instantly comes to mind. From the photo we can see that there is this layer of chocolate around the mousse (somewhat like the skin of the mooncake) and the center you see the chunk of chocolate with hazelnut (somewhat like hazelnut and lotus paste in the case of a mooncake)

The only thing similar to Noisette is that this cake uses whole hazelnut as well. However I personally do not agree with other bloggers that the Caraibe is better than the Noisette. Firstly as I pointed out, the texture is a little rough so it is kind of like eating chocolate truffle. Second, I like the soft creamy chocolate fudge that covers the surface of Noisette. Overall I think as a cake the Caraibe isn't that fanastic but as a chocolate truffle, it is rather good.
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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

[ ... ]

Chocolats from Canelé Pâtisserie Chocolaterie

Chocolats from Canelé Pâtisserie Chocolaterie

Sweetie bought me a box of chocolates to cheer me up. I have nothing to add but I guessed I am privilege to know him... Despite me being unreasonable and temperamental, he has never fail to stay by my side. No wonder, my colleagues and friends always remind me to treasure him and not go overboard...

A box of 4 will cost $11.50 (excluding 7% GST) and individual pieces of chocolat will be $2.60 so the box cost a dollar.


Starting from the left...

ROYALE
55% dark chocolate ganache with chocolate feullitine biscuit enrobed in dark chocolate.

NOISSETINE
Dark ganache and roasted hazelnut enrobed in dark chocolate.

TENDRESSE
Dark and milk chocolate ganache, soft almond nougat with candied orange peel enrobed in dark chocolate.

QUAD
Dark and milk chocolate ganache and four spices — cinnamon, anise, cardamon, pepper, enrobed in dark chocolate.

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Fen's comments

These chocolates are so pricey and I really couldn't bear to pop it in my mouth. Generally Canelé chocolats are bitterly sweet due to its high chocolate content. However, I have to admit they are extremely smooth and rich. My preference, starting from my favourite is noissetine, royale, quad and tendresse...
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Yuan's comments

I agree with Fen, most of Canele's chocolates are bittery sweet. Hence you don't really need to try the whole series to taste all of Canele's chocolates. As I am really no expert in chocolate, the only comment that I can make is that the only difference between expensive chocolate and cheap chocolate is just the texture.
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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

[ ... ]

The issue with Tiramisu has not ended >.<

The issue with Tiramisu has not ended >.<

Canelé Pâtisserie Chocolaterie is getting more and more popular and we noticed that our readers have been making lots of recommendation from this pastry outlet. How can we miss out their tiramisu during our August Tiramisu spree...

Tiramisu
The Italian classic, made with marsala mascarpone mousse, finger sponge soaked in coffee, white rum and brandy. A closer look...
From Canelé Pâtisserie Chocolaterie's website... The whole version...

The sliced version...

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Fen's comments

I led Yuan into the temptation of eating Tiramisu again. Anyway, I didn’t enjoy this as much as our highlighted favourite 4. Although the savoiardi is well-soaked with espresso and liquour but I thought the texture was pretty grainy and rough. In addition, I didn’t like the mascarpone cheese; it wasn’t the richy and creamy like tcc, da Paolo, Prego and Ricciotti nor light with a tint of freshness like BakerZin and Aroma. In short, I didn’t pass it even though Yuan felt that it deserved to be in our favourite 4.
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Yuan's comments

This is the first tiramisu which i have eaten that is more to the sweet side. It has this layer of jelly (or syrup?) over the top which probably accounts for the sweetness. Light cheese taste and slightly stronger liquour taste. Overall I would say that it is one of the better Tiramisu I have tried.

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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

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The Chocolate Amer of Canelé Pâtisserie Chocolaterie

The Chocolate Amer of Canelé Pâtisserie Chocolaterie

The main difference between the chocolate creations of BakerZin and Canelé Pâtisserie Chocolaterie is the chocolate content. Generally, Canelé Pâtisserie Chocolaterie tends to have a very high chocolate content, thereby providing a very rich texture.

Le Royale did impress Yuan, let see how this chocolate baby fare...

Gateaux Chocolat
Dark chocolate cream, flourless chocolate sponge decorated with triple chocolate shards

Looks like there is still lots of improvement for my "pointing and shooting" skills... Whole cake presentation obtained from Canelé Pâtisserie Chocolaterie's website...

The sliced version...

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Fen's comments

---------------------------------Warning, non-cake reviews-----------------------------------

This cake was my dinner just before gym. Yes, that is how unhealthy females can be but anyway, Yuan was amazed I wasn’t hungry. Actually just before I sleep, my stomach was reminding me about the short-changed dinner…

Curious how much calories I have gotten from yesterday’s junk food…
Let me see,
Breakfast was Sausage McMuffin (370g), Fresh milk (165g) and Hashbrowns (140g)…
Lunch was Root Beer Float (170g + 120g) and Carbonara (about 600g?)
Dinner was Gateaux Chocolat…

Hmm… excluding Gateaux Chocolat is already 1565g. Geez, lucky I did gym yesterday…

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Anyway, I have been curious about Canelé Pâtisserie Chocolaterie’s version of Chocolate Amer (BakerZin’s description of their Chocolate Amer was a flourless chocolate sponge layered with bitter chocolate mousse) whereas the description of Gateaux Chocolat is dark chocolate cream, flourless chocolate sponge decorated with triple chocolate shards. Fair competition huh?

Out of curiosity, Amer doesn’t mean anything, wonder is it a short-form for America?

I guessed I still prefer BakerZin’s chocolate amer. This is just too rich. The chocolate, no doubt, is very smooth but that’s not cream. It is so rich that I think it is close to a milk chocolate bar. This chocolate cream as you can see from the photos is about 60-70% of the cake and since Le Royale is about 64% dark chocolate content, I won’t be surprised if this is close to 70% chocolate content. I am not kidding you; this is how rich the cake is.

I do like the flourless chocolate cake and would prefer it being thicker; I was practically peeling it off from the cake and enjoying every single bite of the cake. I think I will only like it if only there is more flourless chocolate sponge.

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Yuan's comments
This cake taste pretty much like flourless chocolate cake from Aroma. Generally dry and a little tough. (Probably due to the chocolate content) The mousse portion of this cake is pretty nice but i would prefer it to be slightly more creamy and the sponge a little more wet. I guess it depends on what you look out for in a chocolate cake. If you are like me who prefer wet sponge and creamy mousse, this one definitely fail. But if you are into thick and rough chocolate, you will probably like it.

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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

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Matcha from Canelé Pâtisserie Chocolaterie

Matcha from Canelé Pâtisserie Chocolaterie

Recommended by Redwine via our blog chat, we dropped by Canelé Pâtisserie Chocolaterie for our Matcha spree...

This cake with a simple name, Matcha is a delicate green tea mousse with chestnut cremeux layered with green tea biscuit and almond crumble.

Another perspective of the cake... Taken from Canelé Pâtisserie Chocolaterie's website

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Fen's comments

When I sink my teeth to savour my bite on Matcha, it was a refreshing green tea mousse. In fact, this is my first encounter with Matcha mousse and I have to admit it is really smooth. As seen from the picture, it is make up of a 2 layers of green tea mousse, a green tea cake, chestnut cream and a shortbread like pastry at the bottom. The entire combination was lovely as each layer as a unique characteristic taste on its own.

However, when I attempt to finish this entire cake on my own, it falls into my category of haunting serving, it is so rich that I had some difficulty finishing it. The mousse is just too rich and I would appreciate this creation with a higher proportion of the Matcha cake. In fact, I missed the Matcha Chiffon from Tampopo Deli in which the cream content is not too high.

Oh, between the choice of chestnut and azuki (red bean), I think the latter will be a better bet due to its texture.

I would say it is worthwhile to try but do consider sharing it with others.

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Yuan's comments

When i took my first bite of this cake, it was like wow. Lovely. This was the first time i ate Matcha mousse. Typically, it would be matcha chiffon, or matcha azuki but this is truely unique. However as i took more bites of this cake, i find that too much matcha mousse can be quite gross. Overall i would say it is worth a try but do try this with a friend as eating this whole mousse can be quite taunting.
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Canelé Pâtisserie Chocolaterie (Paragon)
290 Orchard Road,
#B1-25 Paragon,
Singapore 238859
Tel: 6733 8893

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

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