Media Tasting The Gateau Chocolat Specialties at Watanabe Coffee
Watanabe Coffee has sold over 540 boxes of The Gateau Chocolat on pre-orders alone, ever since its launch on 1 Dec last year. The limited production handmade individually in the kitchen of WATANABE COFFEE by their very own chef who has studied under Chef Kenji Ujiie, the founder of Ken’s Cafe Tokyo in Japan.
Weighing 280g, gluten free and flourless, each Gateau Chocolat Specialite is made from egg, Echire unsalted butter, granulated sugar / emulsifier (derived from soybean) and Valrhona chocolate as the main ingredient. Just a bit of background information, Valrhona is a French premium chocolate manufacturer based in a small town of France.
The Gateau Chocolat Specialite can be served in 3 different temperature. As shown above, the chilled plated version cost S$8 per slice (Subject to 10% service charge and 7% GST). Having it would be like having thick chocolate ganache/fudge. The vanilla ice cream complimented well with the Gateau Chocolat Specialite since it balanced the richness of the cake.
Other 2 variations not served as a plated dessert would be the Terrine Chocolat at room temperature and Fondant Chocolat when heated slightly in the microwave as shown below. My favourite was actually the Fondant Chocolat since I have always been a huge fan of lava cake! Thin cakey exterior with thick drool-inducing molten bitter-sweet lava in there.
With the Chinese New Year season approaching, Watanabe Coffee has also released the gold version of The Gateau Chocolat using gold leaf from Kanazawa, the city that specializes and produces 99% of the gold leaf in Japan. This would definitely make a premium gift not only to corporate partners but also to valued family and friends.
Last but not least, gift sets that consists of Gateau Chocolat Specialite, vouchers and gold leaf lucky charm keyring will also be available on sale at the outlet. Do check with the staff for more details.
*Service charge(10%) and GST(7%) applicable.
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