Food Review: Canele Chocolate Patisserie!!

Hello friends! Here as promised, is my latest food review! It concerns the Canelé Pâtisserie Chocolaterie (which by the way, I cannot pronounce) a classy little boutique based out of Singapore.

Anyway, as you my notice, the quality of my food porn pictures has increased by quite a degree! This is because I now have a DSLR camera which is uber awesome. Yes. Awesome. I encourage you all to click on the pics to see them in HUGE AWESOME QUALITY.

But enough babbling, onto the food!

I'm not exactly sure why they called themselves a chocolate patisserie since it didn't really seem like it had much of a chocolate emphasis. The place was very classy though. Black. A lot of black decor. Nice bags.

This little beauty was called The Jupiter. Anyone want to suggest any reasons why? The most brilliant icing job with the ganache; it was just SO smooth. And the sides were so vertical. It was wondrous to look at....

...tasting it however, was a different story. I'm not sure who thought putting passionfruit puree in the middle of dark chocolate mousse was a good idea, but let me just say it is not. It made it feel like there was something sour and greasy in my mouth, like the mousse was off. Not a good taste.

But it was so bloody pretty, so have another look. Ah! Sigh.

This next cake was called the Matcha, for reasons I would completely not have know had I not joined the Daring Bakers. They seem to like incorporating matcha powder into a lot of things, those Daring Baker people. Green tea powder.

This one was much better than the Jupiter; it had a bit of a graininess to it though. I'm not sure what it was. It was meant to be a green tea mousse or something. The biscuit at the bottom was kind of nice as well.

Last of the cakes, and probably the least, is this weird triple layered cheesecake thing that just tasted weird. I'm probably doing it a big injustice because I ate it when it was a bit warm, so I'm not going to say anymore about it. Not as pretty as the others though.

And now for the fun part...

!! THE MACARONS !!

[Haha. Like as if you didn't know it was coming :P]

Caramel, Raspberry, Chocolate, Rose, Passionfruit & Pistachio.

So here's my macaron review:

1. Passionfruit: [6/10] It was not too chewy, no air bubbles at all, a reasonably well made macaron. Little bit grainy/dry but it was still very nice. The passionfruit flavour was very strong. Very nice flavour.

2. Pistachio: [7/10] Very moist. Texture was very very good. The pistachio flavour was very delicate and soft but it was clear. Good flavour.

3. Rose: [8.5/10] Much much better balance of the rose flavour than macarons I've had in Australia, which tend to be too overpowering. A delicious buttercream that reminded me so much of a Malay drink called Bandung (which is basically rose syrup + milk). So moist. Again, the rose flavour was the perfect amount.

4. 80% Chocolate: [7/10] A well made macaron with a good strong chocolate flavour.

5. Raspberry: [7.5/10] A moist macaron filled with raspberry jam, which was sweet and slightly tart, which was a good offset too all the great sweetness.

6. Caramel: [9/10] My favourite out of all of them! Such a delicious salted caramel taste! Ah the caramel flavour in the moist macaron was just heavenly. Just so good.

I hope I don't sound too pretentious. I'm just writing down what I truly felt about everything I tasted on that day. At the end of the day everyone has their own set of tastebuds. I hope you found the pictures enjoyable!

[Fed to my little sister. I know, I'm so nice right?]

4 comments:

Temperance 27 January 2009 at 3:38 am  

your wierd triple layer thing looks like a Nanaimo bar. coconut/nut/chocolate bottom, sugar butter vanilla custard center, and chocolate on top.

Nikki 5 February 2009 at 2:16 am  

Oh ummm yumm I heart Canele macarons. The violette ones are the best. Next time you might wanna try Bakerzin's as well for comparison :) Oh yea, passion fruit puree in chocolate mousse? Possibly another (mis)interpretation/deconstruction of PH's genius ;)

ice tea: sugar high 12 February 2009 at 2:34 pm  

oh yumm.. I just come back from Singapore too and everytime I passed on a Canele shop, I always stopped and went in. It's really hard to restrain myself from buying everytime I see them. LOVE their macaroons especially the rose! their cakes are lovely too. too bad I can't say the same about their coffee.

You should try macaroons from Gastronomica de paolo whenever you're in town. Their black sesame one ROCKS!

Fen 27 March 2009 at 7:44 pm  

Yeh, the sourish tint of the chocolate mousse was puzzling and some felt that passionfruit was introduced into it while others thought that is the nature of Majari chocolate (i.e. As described on Valrhona's site for Manjari, it is supposed to be fruity Dark Valrhona Grand Cru chocolate of 64% cocoa content from the Indian Ocean). Anyway, a friend of mine who is into single-estate chocolate told me that Manjari is supposed to be a tad sourish coz it carries subtle red fruit flavors that contribute to that acidity which we detect as sourish.

Chocolate patisserie might be due to the chocolate bonbons selection they have and that most of their cakes are >50% cocoa content... In fact, their chocolate creations seldom fail with their bestseller, Le Royale...

If you like mild flavours such as pistachio and rose, it is a pity, you missed out their violette... I like the floral and light taste that compliments their chewy shells...

I do like Gastronomica de paolo's rose macarons... Looks like I should try the black sesame ones given that it is recommended by one of your readers...