World Cake - Orzal Chocolate / Chestnut / Icewine / Truffle & More
This product is available by pre-ordering online with minimum 20-hours notice (no later than 4:00 PM the day before) for Curbside PICKUP ONLY at our Factory Lab - No Shipping or Delivery options are available.
All of our products are handmade in small batches. So if an item is Sold Out and/or does not meet your quantity requirements, please Contact Us for an update when it will be back in stock.
As Canada's most acclaimed sweet chefs, ranked Top 10 Pastry Chefs in the World, 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 The Team section of our website for a synopsis of some of our major achievements & critical acclaims.
The 'World Cakes Series' features modernized cakes that were crafted for our participation in World events such as the World Pastry Cup, Masters of Food & Wine, etc. These cakes have a complex aroma design and flavour/texture architecture and are only offered on a ‘Limited Production’ basis.
This Gold Medal cake was one of four that we designed that featured different mushrooms for our participation at the 1999 Hong Kong Culinary Classics competition. At the time, we were part of a group of less than a handful chefs in the world that pioneered the movement of expanding the palette of ingredients in pastry by incorporating 'savoury' elements in desserts.
This cake features the elusive luxurious black truffle mushroom and includes all components of the original version, but some of the techniques have been modernized and the chocolate used in the recipe is now our own cocoa bean to bar chocolate. Specifically, this cake includes the following components;
Fresh orange zest Pâte Sucrée cookie crust
Roasted pecans 'Viennois' biscuit infused with a BC Okanagan Valley Icewine punch topped with a mixed nuts praliné crunch
Citrus honey roasted yam, black truffle oil and chocolate baked Crème Brûlée cream
Chocolate chestnut baked Crème Brûlée cream
Dominican Republic Zorzal Private Estate cocoa bean to bar chocolate sabayon mousse
Elegantly finished with a cocoa velour spray & gelée, hand-painted chocolate flower and French macaron décor. Branding tag is not edible.
NB: Please note that cake design is subject to change without notice.
Servings: 8" x 2.25" (OD) / 1450g / 8-12-servings depending on portion size [Suggested serving = 145g / person]
Serving/Storage: This product is finished fresh to order and must be stored in the fridge at all times. Best consumed the same day as purchased / up to 48 hours. Remove from the fridge at least 30-minutes before serving to allow the cake to reach the perfect serving condition (temperature, texture and aroma).
If you would like to add a 'Happy Birthday' or similar message tag (30-characters maximum) on your cake, please add your message (I.e. Happy 30th Birthday John) at Checkout in the 'Order Note' box.
This product is crafted in a facility that handles and may contain potential allergens - as an ingredient and/or traces of - such as tree nuts, seeds (including mustard), peanuts, wheat, soy, eggs, dairy/dairy protein products and/or any of their derivatives.
We are Craft Chocolate-Makers & Designer Chocolatiers Ranked one of the '25 Best Chocolatiers in the World' / 'Top 10 Pastry Chefs in the World' as well as awarded 'Best Chocolatiers & Confectioners in America'. As Canada's only science-based cocoa bean-to-bar chocolate-makers, we turn premium cocoa beans into 'Haute' chocolates, novel confections & designer cakes. Located in the Greater Vancouver Region - Richmond, BC, Canada.