World Cakes Series: World Gourmet Summit - Singapore

World Cakes Series: World Gourmet Summit - Singapore

41.99

PICKUP ONLY: This item does not ship and is only available to purchase online for collection at our factory store "The Atelier" Chocolate Lab Gallery - a presentation space for our brand and its products - in Richmond. See location & store hours. This cake will be available as of Saturday December 09, but can be pre-ordered before that date.

As Canada's most acclaimed sweet chefs, we participated and/or represented Canada in many international competitions as well as high profile Food & Wine events the world over along side Michelin 3-stars chefs and world culinary icons. See our Awards page for a synopsis of major achievements & critical acclaim.

As part of the 'World Cakes Series', we will release once or twice a year desserts that we crafted for our participation in World events, some were only tasted by a few handful of people, and never made again after being exclusively presented or served at those specific events. Desserts within the ‘World Cakes Series’ are more complex  as far as architecture components and/or level of decor, thus they will only be offered on a ‘Limited Production’ basis of a few cakes each week. For the inaugural launch of this series, this second cake was designed for our participation as 'Guest Master Chefs' along side Charlie Trotter, Pierre Hermé, Tetsuya Wakuda, to name a few, during the 2000 World Gourmet Summit in Singapore. Only a few dozen people tasted this dessert when first presented in 2000, and 10 more people tasted it again with their winning bid of $2,000 on November 18, 2017 as part of a fundraising auction for the Vancouver General Hospital UBC Foundation.

If you are looking for something truly exclusive to end your dinner party, especially during the holiday season, this may very well be it!

NB:  This dessert includes all components of the original version, but some of the techniques to make them and assembly have been updated and the chocolate used in the recipe is now our own cocoa bean to bar chocolate.

Architecture: Layers of pate sucrée cookie, crispy crêpes hazelnut praliné, caramelized hazelnut Dacquoise biscuit, apricot fig & Icewine Crème Brûlée cream, blended chocolate sabayon mousse and caramel gelée. Elegantly finished with hand-painted chocolate flower and textured plaquette decor.

Suggested Pairing: Hot chocolate tea, coffee or a sweet fortified wine such as Portuguese LBV Port, California Black Muscat and/or Australia Liqueur Tokay.

Servings: 1350g / 10 to 12 portions

Serving/Storage: This dessert must be stored in the fridge at all times and consumed within 48 hours of purchase. Remove from the fridge at least 1 hour before serving to allow it to reach the perfect serving temperature.

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