Ph.Ds of FOOD

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B Bakery

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Chocolate Praline Mousse

Chocolate Praline Mousse

The first cake we tried at B Bakery was the Chocolate Praline Mousse. The praline mousse center was soft and consisted of 2 different layers. The slightly brownish grey layer had a strong coffee taste, while the brown layer was akin to the typical rocher/noisette. The mousse was encased within a dark, slightly sticky, gelatin-like chocolate layer. The cake did lack a little in chewiness and richness in chocolate.

Chocolate Tart

Chocolate Tart

B Bakery’s Chocolate Tart had a very thin chocolate layer. The chocolate layer wasn’t of a soft texture but was more towards being on the harder and fudge-like side. Below it was a layer of lemon curd which could easily have been mistaken for the tart base, which we did initially, as it felt perfectly blended with the tart base itself. The slight tinge of sourness from this lemon curd added a nice finish to the chocolate tart. However, a more generous layer of chocolate would make this tart more satisfying.

The place is a little small and squeezy with few tables available. The cakes weren’t well labelled and the staff who served us was not familiar with the cakes. The rest room was in such an atrocious state such that we would rather walk all the way to Raffles Hospital then to enter the toilet.

B Bakery
15 Bussorah Street

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Written by foodphd

July 22, 2011 at 4:33 pm

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