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 citrus zest and roasted pecan 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.