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I was in the midst of designing and developing cakes in Pastry Union kitchen. It was one of those dog days. Not only the chocolate was melting, but also the sketches with cake ideas. Nothing seemed to give me the “Eureka a-ha” inspiration. Well, not until the rain falls.

I smell the scents of rain on dry earth. I feel a breeze of freshness thread through the air. It’s a moment to capture and I wish to share this experience through my medium — cake.  I can start sculpting tree, flowers, birds with fondant and coloring, but this cake is about celebrating the beauty of nature. Loading a cake with more sugar and artificial coloring is not the way things work in Pastry Union. More cake sketches, more research, more mock-ups, more trial and errors.

A frequently heard advice is to go with something you love. Chocolate cake (What else?). Cranberries come next. They are simply too good, why should I have to wait until Thanksgiving or Christmas to enjoy them?  So I have chunks of flourless chocolate cake with cranberries-infused chocolate Chantilly, and to the breath of new life: fresh wholesome nuts (seeds) emerge and dot the landscape.

Presenting the Garden – Can you feel the wafts of petrichor?


The day I decided to start Pastry Union, I decided that chocolate cake will be the signature cake. It’s easy to decide on starting with chocolate cake, since chocolate can always give me the energy kick when I’m feeling down. Yet, there is endless possibilities with chocolate cake. Where should I start?

Many of my friends wonder: as a pastry chef, with all the desserts luring you everyday, how could you resist the temptations? Usually, I would reply “I taste. Not eat”. Yet, frankly, my friend, if I would describe my relationship status with cakes on Facebook, it will always be “it’s complicated”. Like a seesaw, the crave for great cakes and the weight-calories warning is constantly playing in this love-hate relationship. There’s a little devil in me, and in many cake lovers, looking for chances to strike and eventually, the “rational” surrenders.

Let’s make a Devil cake then. A moist and rich chocolaty cake dedicated to all chocolate lovers. A cake to indulge in each and every bite, not to fill up the stomach. Will a chocolate layer cake suffice to experience the wonders of chocolate? Probably not. So, here you go, a Devil cake, lovingly made from: Chocolate sponge with velvety chantilly cream; enveloped in rich mousse and ganache. Horn: dark bitter chocolate (70% cocoa solids) fused with a dose of wickedness.

“I don’t mind going to the gym after tasting your cake,” said a customer. The Devil grins.