Out of the cakes and pastries below, Rus who visited for 3 days this week, had the pleasure of tasting the Douceur Chocolat, base: hazelnut dacquoise (sponge) with creamy choc mousse, a crunchy choc disc balanced in between, another layer of choc mousse and another choc disc with deco. Sorry guys and girls.... this could not be brought home, it would have melted. I hope the chocolate pieces will be satisfactory. We did a lot of chocolate this week....
Every tried 'creme brulee' on a vanilla/choc mousse cake?
The last pic you see, is a coconut mousse sandwiched with choc joconde, and topped with mango-passion fruit mousse, aptly called Jamaica.
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