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 alongside 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 cake was designed for our program as the National Pastry Team when we represented Canada at the 2003 World Pastry Cup in Lyon, France and includes all components of the original version. However, 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;
Chocolate French sweet butter sablé cookie crust
Almond chocolate 'Viennois' biscuit infused with a Kirsch brandy and cherry fruit punch topped with a crispy crêpes almond butter crunch.
Cherry fruit Crème Brûlée cream and almond Kirsch brandy mousse insert
Tanzania Kokoa Kamili 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.
