Tag Archives: chocolate

Sweet Tea

9 Jul

Mango Charlotte

The biscuit at the back was too strong in terms of coconut flavor. It overcomes the mango mousse, so in the end it’ more a coconut charlotte than a mango charlotte. What’s more, i think that the layer of mousse was too thick and bland, which made the cake quite boring to eat. The thing is also that mangos i eat here are juicy and sweet, while this pastry didn’t reflect this nice aspect of the fruit, which is also why i didn’t really like it, even though it was with mangos.

The second tart

I had asked for a white chocolate raspberry tart, but ended up with blueberries and dark chocolate tart (and as i’m not fond of black chocolate AND it’s really not what i wanted, i hated it even more). Too much chocolate.

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Jean-Paul Hévin – Taipei

4 Jul

I had to try in the end some of his products. As you know, i’m not fond of chocolate (i don’t say no to a piece or two of chocolate, but in desserts that’s not what i prefer), so i picked the milk chocolate with salted butter caramel and a hot chocolate powder.

The chocolate was really nice, not too sweet as it’s often is with caramel. Nothing to say except that’s really good.

However, concerning the chocolate powder, i’ve several things to say. I know that his shop was elected as the best hot chocolate in Paris. Actually i wanted to drink one but the room was already full, that’s why i ended up buying the powder.

But the powder comes without any information about how to make the hot chocolate. So i made one as i could, and i was really disappointed in terms of flavor, texture. I really prefered Angelina cocoa powder which at least gives you the recipe about how to make your hot chocolate. This one i think didn’t have enough chocolate but then it was too bitter for me who’s not fond of dark chocolate.

So far, my favorite ever hot chocolate was the rich one from Café Pouchkine. And just to let you know, prices are 1,5 time more expensive here than in France.

Jean Paul Hévin
Taipei 101
XInyi
MRT Taipei City Hall

Pastry Idea: Chocaki

13 May

Almond pistachio biscuit, persimmon and ginger compote, chocolate ganache covers with scratches of pistachio and persimmon coulis.

Pierre Marcolini

31 Mar

Midnight in Paris…makes me think about the movie.

Anyway, talking about those “9 infinite delights”, they should give me back my money for liying. 9 macarons, yeah, but what kind of macarons is that, i wonder.

First, the shells were not nice: air bubbles, some undo themselves when you hold the macaron, they don’t all have the same size (a shame) and they’re empty. Then inside?

Vanilla was a way too sweet, some of the other were too dry. Just one or two were ok, but nothing exceptional. 

As fot the white chocolate mendiant, i thought the dried apricot flavor was too strong, and the chocolate a little too sweet, which ends up being like bad pepper flavor (not spicy but not a good taste, i can’t really explain what it is. It’s only with his white chocolate that i have the feeling that it is as if it was mixed with black pepper…I really don’t understand).

So far, what i have tried from this shop is not that good. I don’t think i will go back again.

 

Easter chocolate avocado – Des Gâteaux & du Pain

20 Mar

My favorite pastry shop released its Easter chocolates and my parents just sent me one. It’s an milk and white chocolate avocado. Sad to say it, but the chocolate isn’t really good. You have bubbles in the chocolate= problems with air during the making process, and the flavor isn’t really strong. But what is nice is that they really work on the appearance of the avocado and you can even see the brush strokes on the chocolate and that the chocolate itself isn’t too sweet asome chocolatiers tend to make milk and white chocolate. That’s where you can see that’s handmade. Not really good, but nice piece of work. I have to add that my chocolate traveled during 1 week through plane so i thing with the temperature and pressure differences it must have altered the taste.

Coulant au Chocolat

15 Mar

They call it a “Fondant au chocolat”, but actually that’s a mistake, this cake is a “Coulant au chocolat”. A coulant has a melting heart, while a fondant is just a chocolate cake. So i call it as it should be called: a coulant.

Now, who’s “they”? …Shame on me, it’s Starbucks.
The cake is average, but definetely doesn’t look like a “coulant”. Just by looking at the color of the cake you can see that’s not a home-made! I don’t know why they use a such dark color, while chcolate is never that black. Not really good, not bad neither. That’s something you will take if you want something sweet, but not something you will really enjoy. But that’s what Starbucks is anyway, so it fits their brand image. However their coffees that are quite bad (frappucinos being the exception).

Saint-Honoré from Le Salon de thé de Robuchon

3 Mar

I tried another pastry from Le Salon de thé de Robuchon, since i went to pick some Macarons. I chose the Saint-Honoré and my friends also tried some pastries: the lemon pie i already tried and a banana cake.

I was disappointed again. Now i know that i will not go there for their pastries anymore (only for the macarons). Ok, first i don’t really like chocolate in pastries, and my Saint-Honoré was filled with a chocolate mousse. But a Saint-Honoré in the “normal way” is filed with vanilla cream, not chocolate one. The mousse in itself is nice but the puffs were too soft, like mashmallows.
A nice part however was the bottom of the pastry with some caramelized pears that were good.

So: the dough wasn’t good, the filling ok (i’m not an expert when it comes to chocolate since i’m not really fond of it). The main problem is that it’s half a normal Saint-Honoré in size and the price is as high as in France. So not this is not worth it.

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