Welcome to the 12th episode of Cake Run. Today, we will be talking about a very unique and highly specialized chocolate cake being served at Dolce Latte. True to its name as a hidden gem in a wide selection of cafes and bakeshops sprouting across a dessert loving country, Dolce Latte is a place worth the one and a half long travel.
The Main Star: "Valrhona Crunch"
I actually thought that Valrhona is a type of chocolate so when I asked the sales staff, she just told me that it is an imported chocolate. I did my research and it apparently is a company that plants their own chocolates in France and processes it for consumption. What pique my interest is not that it is imported but the fact that this brand invests in making its own chocolates which means one thing: they are after quality and uniqueness. You may check their website here.
The fact that Dolce Latte employed the usage of a premium chocolate is already a telltale signs that quality and taste is already guaranteed.
Visual: A True Princess! As if seeing it through the glass display is not enticing enough, it has to be served on dark rectangular plate that looks to be made of marble or polished stone. Adorned with chocolate beads and rained by cocoa powder that looks like sequins with a halo at its back, I feel star struck by just being in its presence.
Taste: A True Artisan Chocolate! It is truly unique and specialized with the topmost portion not being your usual chocolate icing but made of true dark chocolate. It is succeeded by a thicker layer of brown chocolate which has similar texture and a slightly lighter taste. The sensation on your palate is akin to that of freshly cooked chocolate that has not yet been molded for any pastry or cake
The base has peanuts embedded on a caramelized chocolate which explains the crunchiness. It tasted like Ferrero Rocher and it is amazing how it was able to preserve the crispiness. I have tasted several Ferrero chocolate cakes but the taste was subpar. It is usually just cake with Ferrero chocolate that has lost its brittleness due to long periods of exposure. For this cake, I do not think that they actually used Ferrero for the base but the taste is similar to that and can actually be a model for makers of Ferrero Cakes.
The base has peanuts embedded on a caramelized chocolate which explains the crunchiness. It tasted like Ferrero Rocher and it is amazing how it was able to preserve the crispiness. I have tasted several Ferrero chocolate cakes but the taste was subpar. It is usually just cake with Ferrero chocolate that has lost its brittleness due to long periods of exposure. For this cake, I do not think that they actually used Ferrero for the base but the taste is similar to that and can actually be a model for makers of Ferrero Cakes.
If you cannot get enough of Dolce Latte, stay tune for Part 2 with another surprise cake from Dolce Latte which is none other than the Valrhona Earl Grey Cheesecake.
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