From the smooth and
velvety to the sweet cakes without the guilt, Café 1771 presents its
homespun cake creations by Pastry Chef Arnold Bautista that will surely
make your beloved graduate say that life is sweet. Available in 2-inch
round sizes good for 2 persons, this petite cake is perfect for gift or
when you want a cake dessert that tastes good as it looks.
If thinking of a dessert
that will signify your well-deserved congratulations, Rose Noire
(P250 net) is a delightful surprise, especially for someone who’s a
certified chocolate lover. Lavish layers of Valrhona dark chocolate with
hazel nut praline that sits on a crunchy crust, this chocolate-loaded
creation also comes with a surprise at the center: a croquantine for
some crunch and dark chocolate flavor with a distinct praline taste.
Light,
pillowy and comes with a nutty center, the Gianduja Truffle Mousse (P250
net) combines the dark and white chocolate praline flavors. Structured
with elements that will surprise the palate, its sweetness comes from
the base made of chocolate sponge then followed by marshmallows with
cashew nuts and topped off with chocolate mousse as a velvety finish.
And who
wouldn’t want the 1771 Group of Restaurants signature dessert, the
sugar-free coffee pie (P220 net)? An epic recipe from the family of
Executive Chef Vicky Rose-Pacheco for over twenty years, the addicting
secret is in the crisp texture of the combined flavors of Dutch cocoa
and coffee with cashew nuts. And with no bells and whistles or outré
ingredients, this version is sweetened with coconut sugar and lightly
dusted with cocoa for an awfully memorable dessert minus the guilt.
- Monday, March 18, 2013
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