Cocoa Patisserie

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I first came across Cocoa Patisserie‘s cakes when we had the Hazelnut Mud Cake for one of my colleague’s birthdays. It has since become of my go to cakes for just about any occasion.  Cocoa Patisserie is located on High Street, Kew and surprisingly it closes around 7pm on most nights which is great for after work if you just want to grab something. Cocoa not only serve cakes but pastries, coffees too (of course) but I haven’t yet had the pleasure to try. I’ve only tried their cakes, such as their Tiramisu and Pleasure Dome but their Hazelnut Mud Cake tops them all.

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What I love about this cake is the layers, the ever so light chocolate mousse combined with the moist mud cake (gluten free apparently!) and topped with chopped roasted hazelnuts and toffee pieces that adds the much needed crunchiness. Decorated with ganache and dark and white chocolate.

I adore nuts in cakes, and especially with cakes that aren’t too rich or sweet. It adds everything that I would want in a cake; moist, light, crunchy and not too sweet. You really can’t ask for more.

Cocoa Patisserie on Urbanspoon

Cocoa Patisserie
169 High St
Kew VIC 3101

Movenpick Box Hill

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On Groupon we found an offer for discounted vouchers basically e.g spend $20, receive $30 worth so we thought it was a good incentive to give Movenpick in Box Hill a try. The Movenpick brand of Ice cream I believe originated from Switzerland and I recall the first time coming across a Movenpick store was in Harbour Town, Docklands. However, that store has since been closed and I never did get a chance to try their ice creams, however tempting it was.

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Now with the vouchers, we wanted something of a snack and so we ordered the waffles with chocolate flakes and syrup. One of my better experiences having waffles was in Theobroma Chocolate Lounge at Spencer St and those were beautifully crispy but so light and fluffy inside with the sweet, chocolately goodness on top. Unfortunately, the waffles made (?) here are soft and possible frozen and reheated or just not cooked long enough to give it a crunch. It is very soft and almost doughy, and if it didn’t have the amount of syrup and chocolate flakes I don’t think it would have gone down all that well to be honest.

The ice creams were also a little lacklustre, the Espresso Coffee one was actually quite nice with a strong coffee hit but it was extremely sweet. The Maple Walnut scoop on the other hand was just overall very average but I guess the plus was the walnuts as that added crunch however for what seems like a premium Ice creams store, the ice cream flavours that we ordered didn’t really leave a good impression at all and I don’t have that high of expectations for ice cream in general.

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The Green Tea Smoothie I found was actually very nice, sweet but the matcha flavour comes through exceptionally well. I quite enjoyed the smoothie but it is rich and very sweet.

Impressions

Unfortunately, I found Movenpick to be underwhelming and considering it is a dessert store, the desserts really weren’t that great all things considered and I’d probably even just go to a Wendy’s if I had to choose based on value for money. A bit of a shame.

Movenpick Boxhill on Urbanspoon

Movenpick Box Hill

Shop 53A
1 Main St Box Hill, VIC 3128
(Near the Commonwealth Bank Box Hill branch)

The Booth (via Menulog)

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I’ve always been wanting to try The Booth but have always seemed to pick another restaurant in Box Hill, either by familiarity or just routine. On this occasion though, having been offered by Menulog to try their online ordering services, I thought it’s the perfect opportunity to give it a try. Menulog is currently the number 1 Australian website for online take-away and with over 3,500 restaurants on the website around Australia, it certainly makes a name for itself.

My locality is in Blackburn so the restaurants offering pick up or delivery will vary. However, if you’re in the Blackburn area, you can check out the link to check out other restaurants using Menulog for convenient online ordering (Blackburn Take-away Restaurants). I find it’s a great away to find some restaurants that you may not have come across before, you visit Menulog and type in your suburb to check out the restaurants using Menulog in your area.

Menulog is convenient and very straight forward to use, and for those tied to their smartphones (like myself), there is an app you can use too for iOS and Android (Link). But of course, the website and even their mobile website work well and easy enough to just pick what you want and order.

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As you can see from the screenshots, delivery isn’t too much for the sake of convenience but restaurants also do offer pick up too. Once you’ve chosen and paid for, you can schedule it for a preferred delivery time (or pick up) or “now”. Then all you need to do wait for the SMS confirmation and either pick it up at the scheduled time or await delivery. Real simple.

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The Booth

The food arrived on time and we were even provided with complimentary drinks, which is a definite winner in terms of service I must say. The food overall was still hot and no microwaving necessary.

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 The Pan-Fried Pork dumplings were still hot and even a little crispy still, even with the steam softening some of it up as it would in a take-away container. The dumplings are probably one of the better ones I’ve tried in Box Hill, it has just enough filling and the pork, ginger flavour comes through well.

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The Black Pepper Beef Noodles is fantastic too, the meal comes in two with the noodles in one container and the black pepper beef and sauce in another, all you need to do is mix it together. If you love pepper and beef, this dish is for you. The black pepper here is so flavourful, and the amount of pepper gives it a very nice spicy pepper kick. Pleasantly surprised.

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The Spicy and Sour Noodle Soup may not be for everyone, it is an acquired taste but since I have some familiarity with the sour and spicy soup, I quite enjoyed it. It’s a bit difficult to describe but if you have tasted Chinese Hot/Spicy and Sour soup before you’ll instantly know this, and I believe the sourness comes from Chinese vinegar that they add. Tasty dish but I could do without the abundance of mushrooms.

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The Booth’s Sweet Soya Bean Curd with Mango, Sago & Coconut Milk is really wonderful. I would have preferred if it were a cold dessert as it was only slightly cold/room temperature but I guess I could always add ice to it or chill it for a few hours. The dessert is quite similar to a Tofu Fah/Dau Fu Fa in texture but with the Soy Bean curd isn’t as smooth as tofu is but alas with the coconut milk and mango, sago makes for a really tasty dessert. The creaminess of the coconut milk and the sweetness of the mango gives it life. Would definitely order this again.

Impressions

I’m very glad to have ordered from The Booth, from it’s great service and tasty food I think you can definitely rely on them for a great take-away night. Overall, I couldn’t really fault the dishes other than its generous use of oil. I recommend giving it a try in-restaurant or ordering from Menulog as if you’re local it’s only $5 to Blackburn which I found to be very reasonable, and the food at The Booth certainly won’t break the bank either.

The Booth on Urbanspoon

The Booth (Order via Menulog)
612 Station St
Box Hill VIC 3128

Cantaloupe Ice Cream (Ben & Jerry’s Recipe)

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My love for ice cream knows no bounds. Being able to create my own ice cream from ingredients I’m familiar with is something I’ve always wanted to do as I love making things from scratch (if it isn’t too troublesome that is). Last year, I purchased the KitchenAid Ice-Cream maker attachment and have been giddy with excitement waiting for Summer to come to test it out. Having also bought the Ben & Jerry’s Homemade Ice Cream & Dessert Book, it was a good time to give it a go.

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Cantaloupe Ice Cream
Makes 1 quart (~946ml)

Ingredients
1 large or 2 small cantaloupes (very ripe)
Juice of 1 lemon
Sweet Cream Base (below)

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Method
1. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is pureed. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate

2. Prepare the Sweet Cream Base and whisk in the fruit juice

3. Transfer the mixture to an ice cream maker and freeze  following the manufacturer’s instructions

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4. After the ice cream stiffens (about 2 minutes before it is done), add the cantaloupe. If more juice has accumulated, do not pout it in because it will water down the ice cream. Continue freezing until the ice cream is ready.

Sweet Cream Base

Makes 1 quart (~946ml)

Ingredients
2 Large eggs
3/4 cup Sugar
2 cups Heavy or whipping cream
1 cup Milk

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Method
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

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2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

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3. Pour in the cream and milk and whisk to blend

Impressions

The recipe is a little vague in the quantity of cantaloupe to include, if you’re unsure add a bit less (much less than my pictured cantaloupe puree actually). Even our small cantaloupes here result in a great deal of puree so add a bit at a time to ensure the cream base stiffens when it’s churning otherwise you may end up with a mixture too soft to become ice-cream. Mine didn’t set too firm when churning unfortunately, but still flavourwise it’s delectably rich, yet full of cantaloupe flavour. A great recipe that just needs more specific quantities to make it work 100% of the time.

 

Gelato Messina – Fitzroy

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Gelato Messina in Fitzroy is another popular Ice Cream and Gelato shop in Melbourne. Originally from Sydney, they have opened their doors down in Melbourne in outer rim of Melbourne’s CBD. What attracts people here is of course their interesting selection of ice creams but having a great depth of flavour as well.

One of my highlights was their Lychee and Coconut gelato. The Lychee flavour is fruity, flavourful and not artificial like you’re eating Lychee essence. The dessicated coconut that weaves through the ice cream, gives it added texture and complements the Lychee well. Tastes fresh, rich and yet not overwhelming with sweetness as some ice creams would be.

Their Hazelnut ice cream is similar to most other gelato stores such as Il Dolce. I would have preferred a bit more nuttiness with chopped hazelnuts, but the flavour of it was quite good.

The interesting other flavour was their Yoghurt & Berry which I’ve never had previously, with poached raspberry and blueberry coulee. The actual ice cream is more milder in flavour but with the berries which bring the sweetness and a tad of tartness, it does make for a great combination.

Their signature flavours (from the website) are listed below:
(G) Contains Gluten, (N) Contains Nuts, (E) Contains Egg, (A) Contains Alcohol

Gelato
Apple Pie (G)(E) – real apple gelato with our own house made apple pie throughout
Banana Split (N) – caramel and banana gelato with chopped peanuts and whipped cream
Bounty – coconut milk gelato with desiccated coconut and choc chip
Caramelised White Chocolate
Choc Mint – real fresh mint gelato with chocolate chip
Milk Chocolate with Choc Peanut Fudge (N)
Chocolate Fondant (N) – a rich decadent dark chocolate (contains traces of nuts)
Chocolate Chip – light cocoa gelato with chocolate chips
Coconut & Lychee – coconut milk gelato with lychee fruit
Coffee – made with real espresso coffee (seriously)
Dulce De Leche – an Argentinean caramel made by reducing milk until it becomes a sweet jam.
Gianduia Bianca (N) – white chocolate & hazelnut gelato with hazelnut praline
Gianduia (N) – chocolate & hazelnut
Hazelnut (N) – made with fresh roasted hazelnuts from Cortemilia in Italy
Italian Nougat (N)(E) (A-traces) – honey based gelato with roasted nuts, egg whites and Italian nougat
Pear & Rhubarb – fresh pear gelato with our own poached spiced rhubarb
Pistachio (N) – made with freshly ground roasted pistachios from Bronte in Italy
Poached Figs in Marsala (A)(E) – baby figs poached in Marsala (a fortified Italian cooking wine)
Salted Caramel and White Chocolate – salted caramel gelato with white chocolate chip (our biggest seller!)
Tiramisu (G)(A)(E) – egg, marsala and mascarpone gelato with lady finger biscuits soaked in espresso coffee.
Vanilla (E) – made from fresh Jersey Milk
Pannacotta with Fig Jam and Amaretti Biscuit (G)(N)(E)(A-traces) – pannacotta gelato base.
Yoghurt & Berry – yoghurt gelato with poached raspberry and blueberry coulee
Yoghurt & Caramel – yoghurt gelato with dulce de leche

Sorbets (all dairy free)
Salted Coconut and Mango Salsa
Blood Orange
Chocolate Sorbet
Lemon
Lychee Martini
Mango
Pandan & Coconut – Pandan is a green asian leaf used in asian cooking.
Passionfruit
Raspberry
Strawberry

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Impressions
They have a plenitude of flavours to choose from, and in addition to their specials that change regularly. I’d definitely recommend giving it a try when you’re out about in Melbourne, or in Sydney for that matter.

Once you do give it a try, you can see why it remains popular to this day. With queues even during the evening.

Gelato Messina Fitzroy on Urbanspoon

Gelato Messina
237 Smith St
Fitzroy VIC 3065

Opening Hours
Sunday to Thursday: 12pm to 11.00pm
Friday and Saturday: 12pm to 11.30pm

Passionflower

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Passionflower is one of those places you come across and ask why is this place so popular. Located on Bourke Street, this little store has quite a following serving Melburnians with sugary Asian influenced delights. Most of their menu is at least $12+ but I guess that is the price you pay for in these dessert boutiques.

Pictured above is Passionflower’s Chocolate Waffles. The waffles are sweet and crunchy. The thickness of the waffles creates this airiness within the waffles and complements the outer crunchiness. With the waffles it comes with two scoops of ice cream (vanilla and chocolate) along with a warm and rich chocolate sauce. The ice cream is nothing to write home about and the chocolate sauce is almost tooth numbingly sweet but you really can’t go wrong with chocolate waffles. Well, apart from the ice cream which was oddly lacking in creaminess.

IMG_0420This dessert (the name forgets me) is one of their iced desserts with sweet red beans, black jelly, strawberries, ice cream and this ridiculously sweet red sugar syrup. I would say this dessert was a letdown, nothing out of the ordinary and for the price (which I believe was like $18) is quite frankly poor value for money. The sugar syrup is unnecessary and the shaved ice isn’t fine enough. It feels like all these separate ingredients are just thrown into this  one dessert but nothing tying them together. Disappointment

Impressions

While the waffles were nice, I really can’t say I would ever come back for them. You can easily find better waffles desserts elsewhere in Melbourne. The exorbitant prices are the killer here and without great tasting desserts to back it up, I really can’t see how it’s justified.

Passionflower on Urbanspoon

Passionflower

Shop 2, 168 Bourke Street
Melbourne VIC 3000

Zumbo Patisserie Melbourne

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Anyone who has ever watched Masterchef would probably know of the name Zumbo. Known for his intricate and complex desserts and in particular the V8 cake and the Zumbo Macarons Tower, he has certainly made a name for himself all across Australia.

Zumbo Patisserie has finally reached Melbourne, and it picks a hot spot too in South Yarra. Conveniently located minutes walk from the South Yarra railway station and in between newly develop(ing) apartments and Toorak Road. South Yarra has become the dessert place to be with the likes of LuxBite and Burch & Purchese.

The Zumbo store is smaller than I expected, and yet they manage to showcase a variety of their larger cakes, mini cakes and desserts, macarons and pastries.

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 From top left: V8 (8″), Apple Fields (8″), Non Che Nudo Ka, Lemon Meringue, Secret Carrot’s Business

From bottom left: V8 (6″), Dr Dot, Apple Fields (6″)

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 From left: Orange & Coconut, Decorated Fondant, Mylo Sacher Cyrus, Capsicum & Peanut

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From left: (Minis) Dr Dot, Secret Carrot’s Business, The Annoying Orange Cake, Non Che Nudo Ka

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From left: Lemon Meringue Tart, Tart Aux Fruits De La Passion

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Macaron Flavours on the day (Subject to change): Pandan & Sticky Rice Pudding, Yoghurt & Passionfruit, Francesco Brownie, Salted Butter Caramel Toast, Toasted Marshmallow, Ghana Milk Chocolate, Blueberry Pancake, Caramel, Apple Pie,  Fingerbun, Passionfruit & Basil, Meat Pie (Movember)

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During November, all the Macaron boxes were in support for Movember as well as the very interesting Meat Pie which I didn’t have a chance to try.

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Assortment of pastries and the Zonuts

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I managed to (barely) bring back a few cakes and macarons. You can see they are a little bit travelled. We have here the Annoying Orange Cake, Apple Fields and Dr Dot as well as the macarons with the flavours listed below.

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Macarons

From left to right we have Apple Pie, Salted butter caramel on toast, Salted butter popcorn, Blueberry pancake, Fingerbun (fruit bread like), Pandan & sticky rice.

The Pandan & sticky rice macarons was something I was very keen to try. I found the pandan flavour to be too mild, very subtle. The texture of the slightly hard sticky rice makes it interesting to eat but with the pandan flavour lacking it didn’t really work as well as I hoped it would. It also goes without saying for all the six macarons that the shells are some of the best in Melbourne. Just enough bite to shell and still moist with the almond meal inside but not too much air in the shells’.

The Salted butter caramel on toast was also superb, the salty caramel filling that is just salted enough to complement the sweetness of the caramel and the slightly viscous nature of the caramel both sticky yet still retaining enough bite was just perfection.

Salted butter popcorn was, unfortunately, a bit of a letdown. You can see it very much looks like popcorn, but the flavour of the filling just tasted like whipped butter. The flavour of just popped buttered popcorn was almost non existent.

The Apple Pie was quite the delight to eat, packed full of flavour in the filling. It really does remind you of eating a apple danish of some sort. Excellent in every way, the freshness of the apple filling really makes it top notch.

The Fingerbun wasn’t something I was very familiar with but after trying this it definitely reminded me of a fruit cake. I checked what the Fingerbuns were and my assessment of what it was (sweet bread with sultanas and icing) seemed to be roughly on point. Flavourwise, I liked it but not being much of a fruit cake/bread fan it’s not something I’d immediately order again.

Lucky last was the Blueberry pancake macaron. Again, a milder tasting blueberry flavour but enough sweetness and slightly tart.

Overall the macarons I found weren’t overly sweet but with macarons they are basically packed full of sugar so that’s expected.

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The annoying orange cake is made of flourless chocolate cake, orange caramel, olive sable, chocolate & clove mousse, orange & white chocolate jam. It reminded me of the Jaffa lollies because of the chocolate and oranges. The chocolate cake was very light and the orange flavoured caramel, and jam complemented the cake well. The orange zest also gave it a boost of orange which I found to be very pleasant on the palette.

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The Apple Fields cake made of  malt shortbread, sunflower praline crunch, honey cremeaux,sunflower chiffon cake, roasted apple jelly compote, apple mousse, was delicious. The apple flavour just oozed out of the compote (jelly) along with the mousse. Very distinct layers all complementing each other well, with none overpowering one over the other. Soft, sweet and bursting full of apples. Lovely

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The Dr. Dot is made of chocolate sable, white nougat, roasted cocoa hib, creme brulee, raspberry vinegar jelly, gianduja mousse, dark chocolate glaze all in their distinct layers surrounded by the mousse and glaze. I absolutely adored this cake, probably because of the chocolate and raspberry working stupendously well together. I love a good raspberry jelly and this was one of them. Smooth but still retaining the essence and texture of raspberries and the nutty nougat gives it a bit of crunch. I thought it had hazelnut flavour in it too, but that seems not to be the case. The mousse is super smooth and ridiculously light. Even looking at the photos again makes me want to taste it again.

Impressions

Although the impressions of many Melburnians seemed to have mixed feelings about the quality of the food here, I still think it has earned its place. Not everything hits the mark, and the prices lean on the more expensive side of things but for special occasions I think it’s reasonable.

The very complex V8 cakes were surprisingly expensive but after much thought realised of how much work would go into these cakes (the 6″ is $70, 8″ is $125) with all the different layers.

LuxBite and Le Petit Gateau does cakes and macarons well as well and I found them to be on average cheaper for what you get. More variety of patisseries the better I’d say though!

Adriano Zumbo Patisserie on Urbanspoon

Adriano Zumbo Patisserie

12 -14 Claremont St
South Yarra VIC 3141

Luxbites

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I heard so many good things about LuxBite that I had to force myself (not too hard, obviously) to make my way to their South Yarra location. LuxBite serves primarily sweet desserts and confectionary, but they also serve coffee, breakfast and lunch too! What makes LuxBite slightly different is that they have a slight Asian influenced to some of their desserts, for example one of their macarons has a Kaya filling. Kaya is a Malaysian term for Coconut Jam and homemade Kaya is absolutely delicious.

Their store is quite close by to South Yarra station, so it makes it convenient for those without cars or car-averse.

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In the above picture, hopefully you can see their selection of macaron flavours. There are your popular flavours such as Salted Caramel and Hazelnut have more interesting flavours like Rose and Ribena Lemonade.

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Their store has quite a number of sweet delights to choose from, with many having that French flair ala Elcairs as shown at the bottom of the image.

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It was really hard to choose a couple of desserts to try because they have so many on offer! We were still heading towards the city for the day so I couldn’t choose anything that needed to go to the fridge quickly so that helped.

As shown above, we chose the Chocolate Hazelnut Macaron. It’s this plus sized macaron with chunks of hazelnut pieces and a hazelnut and chocolate ganache. I quite enjoyed the macaron, it’s as you would want from a macaron. Crispy, slightly chewy and sweet. The hazelnut flavour of the chocolate and nuts really helped blend everything together. A real treat.

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We chose the interesting Lemonade Ribeena and Kaya Toast macarons. The Kaya Toast macaron has kaya as it’s filling. I think it’s homemade, but their kaya was unfortunately too sweet for my liking. I would even have preferred the Kaya jam jars you can buy from an Asian grocer with pandan. Even that jam is less sweet. For those that haven’t tried Kaya before may like it though but for me it lacked the coconut flavour and was way too sweet to be enjoyable.

The Lemonade Ribena on the otherhand was very interesting. It has this cream based lemonade flavour filling but inside there is what I believe (or remember) a small Ribena jelly cube. The Ribena jelly was delicious and made that macaron one of my favourites because it had such a pleasant flavour and was different to things I’ve tried before.

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Last on my list was LuxBite’s Lychee Raspberry Macaron. I love all things Lychee too so I couldn’t help to be intrigued by a Lychee and Raspberry Macaron, plus it looked amazing.

Inside this macaron, there is a whole lychee, but the salmon pink filling as you can see in the image was also slightly Lychee flavoured. The combination of the sweetness of Lychee along with the sourness of the icing sugar dusted Raspberries worked a treat. It melded together really well as the freshness of the Raspberries cut through that sweetness of basically everything else. A joy to eat.

Impressions

LuxBite impresses with its well crafted pieces that look amazing and taste great too. It’s no wonder people keep coming back for more. I really do recommend giving LuxBite a try.

LuxBite on Urbanspoon

LuxBite (Menu)

38 Toorak Road
South Yarra VIC 3141

Dessert Story – Glen Waverley

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Suddenly there are a multitude of Dessert Story stores across Victoria. I don’t know what sparked this craze but this Taiwanese Dessert franchise is everywhere. My first thoughts were DESSERTS YES! MORE PLEASE! However, I was hesitant to try it  gawking at the prices of their desserts. Alas, it seems like it’s the trend here where desserts are almost as expensive as a main meal. So I might as well give up that fight. We tried the outlet in Glen Waverley were it sadly took over Claypot King, one of my favourite Malaysian eateries on Kingsway.

For some reason we tried two variations of red bean desserts. The red bean soup with palm seeds and coconut is quite interesting. I definitely enjoyed the palm seeds, well I like it in any dessert really. The red bean soup here really is a soup, as it’s quite runny. It still retains the red bean skin which gives it an added texture from the smooth and silky toppings of the coconut and palm seed. The flavour of the red bean soup was good, it wasn’t too sweet which is good in my books .

One thing I would prefer was if our hot dessert was actually hot! It came out luke warm, and to top it off, it was an extremely cold day where a steaming hot dessert was sorely needed. All in all, it was decent, the warm nature of the dessert certainly left a cold taste in my mouth though.

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We also tried the Red Bean and Black Sesame dessert, which basically is just one side with red bean soup and the other side with black sesame soup. The soups here are thicker and more akin to those you’d find in Malaysia.  The red bean soup was nice, still having the beans in there for taste, but again it was just warm, borderline reaching room temperature. I’m not sure what goes on in the kitchen  but warming the dish up to a higher temperature certainly wasn’t on their minds. The red bean soup was pleasant, it had a very comforting flavour, bringing me back to the the tastes of Malaysian desserts.

Strangely enough though, the black sesame soup (almost paste like) was super hot. It was a very odd to taste both the red bean and black sesame together and get this mix of hot and cold. A bit off putting to be honest, luckily the black sesame soup was hot enough to make the red bean warm enough. What I loved about the black sesame soup, yes love, was that it was bitter like it should be. Not overloaded with sugar to butt heads with the bitterness, but enough sugar to complement the black sesame. A real joy to eat.

Impressions

The range of desserts at Dessert Story is quite extensive. They have a wide variety of combinations of fruit and ice cold  desserts. With a smaller, yet varied selection of hot desserts. Their execution on this desserts is what was lacking and that, unfortunately, played a huge part in the overall impressions. Had it been hot enough, I’d be in praise mode but with both dishes coming up almost cold, there is really no excuse for that.

Unfortunate mistakes? Yes, definitely. I just hope that it won’t happen again. Give it a go, I dare you. Haha, seriously though, it should be good for a nice treat all things considered.

Dessert Story on Urbanspoon

Dessert Story
72 Kingsway
Glen Waverley VIC 3150

 

Praline Mud Cake @ Le Petit Gateau

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Le Petit Gateau is still my go to dessert place. Sadly, now that I’m working, it’s challenging to make a trip down there since they close at 5pm on weekdays, and unfortunately don’t open on weekends.

However, it’s most definitely worth the time and effort to make your way here. My first encounter with Le Petit Gateau’s cakes was when my sister bought one to celebrate my mother’s birthday. She has this undying love for the combination of nuts and chocolate. Just like me!

I was so amazed that there was even a cake that had the flavour of Hazelnuts. This Hazelnut Praline Mud Cake was made for us choc+nut lovers.

The mud cake has that nice dense texture, with I believe a sprinkling of thinly chopped nuts through the cake. Although it may be rich, it is certainly delectable.

What makes this cake so beautiful is that silky smooth chocolate icing layer around the cake. Glossy, and it just melts in your mouth. It has such a pleasant hazelnut flavour, that it’s like you’re eating the filling of a Ferrero Rocher again and again, but only better. Absolutely delicious.

The chocolate strip on top is tempered to perfection, with that nice snap when you break it. Those candied almonds and chocolate bits just are the icing on the iced chocolate mud cake.

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It even tasted better when I was greeted with the cake on my own birthday months ago! Happy Birthday to me!

Everyone must at least make a trip to Le Petit Gateau at least once. Their selection of petit (Hehe) cakes will make you salivate. If cakes aren’t your thing, but macarons are? This is the place to visit. I’m not certain if I have mentioned this but their macarons are amazing. One of the best macarons I’ve ever come across in Victoria. Their macaron flavours constantly change, but for those that like a bit of Green Tea, their Green Tea flavoured macarons are delicious. Crisp outer layer, not too airy, and just the right amount of chewiness.

Even just thinking about it, makes me want to go before work (when the shop opens at 7:30am) or taking up my whole lunch hour just to get there and back! To be honest, it would be well worth it.

Le Petit Gateau on Urbanspoon

Le Petit Gateau

458 Little Collins Street
Melbourne VIC 3000

Opening Hours
Monday to Friday, 7:30am-5pm

Tel: 03 9944 8893
fax: 03 9944 8895