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Peru Ucayali River Ganache / Crispy Praliné / Biscuit Sacher & More

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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.

This Origin Cocoa Bean To Bar Chocolate Cake is designed to provide different mouth-feel sensations and contrasting textures based on two leading ingredient aroma - chocolate & hazelnut - and specifically features the following texture elements;

Crunchy hazelnut chocolate praline cream mixed with crispy crêpe flakes base

Rich and moist almond 'Sacher’ biscuit

Soft and creamy Peru Ucayali River cocoa bean to bar chocolate and vanilla bean ganache cream

Whipped hazelnut praliné cream mousse

Elegantly finished with a cocoa velour spray & gelée, handcrafted-painted chocolate flower and French macaron décor. Branding tag is not edible.

Servings: 8" x 2.25" (OD) / 1250g / 8-12 servings depending on portion size [I.e. 125g / person @ 10 slices]

Serving/Storage: This cake is finished fresh to order and must be stored in the fridge at all times. Best consumed same day as purchased / up to 48 hours. For best texture, do not remove from the fridge and serve cold as that is the best serving condition (temperature, texture and aroma) for this cake.

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.