Ph.Ds of FOOD

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Canelé Pâtisserie Chocolaterie

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Canelé Pâtisserie Chocolaterie

Canelé Pâtisserie Chocolaterie

We dropped by Canelé Pâtisserie Chocolaterie at around 10 plus at night. The staff were starting to pack and clear up, but they still allowed us to take away our cakes. We chose our favourite Caraibe and decided to give the Triple Chocolate Cheese Cake another try.

Triple Chocolate Cheese Cake

Triple Chocolate Cheese Cake

Triple Chocolate Cheese Cake – Walnut chocolate fudge cake, chocolate chip cheese cake and a layer of dark chocolate Chantilly. Somehow, we feel that the walnut chocolate fudge cake tasted more like a walnut brownie, and this brownie did not go well with cheese cake. The cheese cake had a velvety, smooth and dense texture. But the cheese cake taste was kind of ruined by the bitterness from the dark chocolate Chantilly. Overall, the conclusion is that the 3 layers did not complement each other well. No doubt there were creativity and uniqueness in this cake, we felt that a simple cheesecake on its own is better than this.





Yes, our all-time favourite chocolate cake – Caraibe, made of 66% Valrhona dark chocolate cream, 66% Valrhona dark chocolate cake and hazelnut nougatine covered in a layer of almond chocolate glaze.  We have come across cakes which use Manjari and Guanaja, 2 popular kinds of Valrhona chocolates. But this is so far the one and only Caraibe cake we have seen and tried. If you are a lover of dense and rich chocolate cakes, Caraibe is a great choice. It is equivalent to eating a block of chocolate, with a few pieces of  whole hazelnuts scarcely dispersed within it. It is rich, dense and thick. There wasn’t much taste of cake, sponge or anything else. It wasn’t as hard as a chocolate bar or as soft as chocolate mousse. Rather, the texture is similar to that of very thick fudge. A great way to satisfy a chocolate craving.

Canelé Pâtisserie Chocolaterie
11 Unity Street, #01-09
Robertson Walk

Written by foodphd

February 27, 2011 at 11:36 am

3 Responses

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  1. […] have always been fans of Canele‘s cakes and having learnt of Chef Pang’s (Canele’s ex executive pastry chef) […]

  2. […] Leave a Comment Posted by foodphd on June 25, 2011 We have always been fans of Canele‘s cakes and having learnt of Chef Pang’s (Canele’s ex executive pastry chef) […]

  3. […] ($9) reminded us of the Caraibe from Canele, with a similar chocolate outer casing. The inside, however, was totally different. In […]

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