Valrhona chocolate cake and two other hard-to-beat goodies
More News from Philippine Daily Inquirer
The word “diet” has dogged me for as long as I can remember. I have learned a few things from it; I’ve also held on to a few beliefs that worked, and many more others that didn’t. You read this column because, like me, you love a good meal or anything yummy.
From a friend, I picked up a belief I adhere to this day. “If you’re going to indulge yourself in something fattening or unhealthy anyway, might as well have the best.”
So, in terms of meat, I will have only the most superior steaks; the most tender, crunchy or sticky pork or lamb.
Or, I’ll go for the most delicious fried rice or the tastiest dessert.
I am no longer a sucker for eat-all-you-can buffets. I have only one pitfall: sweets. From experience, I know that one can cut down on meals, but will succumb to sweets; bagsak ka!
Just last week, I experienced three desserts I will remember forever. The first is a Valrhona chocolate cake made by a coffee shop along Quezon Boulevard. Chocolatte offers some nice pastas and sandwiches, but its killer dessert is Valrhona chocolate cake—rich and most sinful, not too sweet and with a flaky crunchy crust. This is a chocoholic’s dream come true.
Chocolatte is on the right, just before Hi-Top Supermarket, if you’re coming from Quiapo.
Another treat I had was this chocolate mousse-like dessert at the new Wild Flour restaurant at the Fort. It had caramel and cream with a bit of sea salt. The bitter sweetness of the chocolate combined with the creaminess of the textures, plus the sudden pop of the sea salt, is a winner.
It raises the bar for desserts of such kind!
San Marcos Crème Brûlée
The last cake I want to mention is what I had at a Cornell get-together. It was brought by a champion badminton buddy, Benny de Guzman, and is called a San Marcos Crème Brûlée. It’s like a light butter cake, not too sweet, with a slender creamy icing between the layers and a crusty topping similar to an ordinary crème brûlée.
I understand it’s now one of the most popular cakes in the Metro. I brought one to a bible study last week. When I got to the venue, I was told the event had been postponed. I missed my spiritual feeding, but I had a whole cake to myself. Yummy!
The three goodies I experienced are hard to beat, which translates into a little less effort in dieting. As I always say, the best time to plan a diet is when you’re full, because then you are so determined to do it.
Crème Brûlée Cake made by Camille, contact tel. 0916-7457729 or 6243083.
Visit sandydaza.blogspot.com; Twitter: @sandydaza.
Get Inquirer updates while on the go, add us on these apps:
Disclaimer: The comments uploaded on this site do not necessarily represent or reflect the views of management and owner of INQUIRER.net. We reserve the right to exclude comments that we deem to be inconsistent with our editorial standards.
To subscribe to the Philippine Daily Inquirer newspaper in the Philippines, call +63 2 896-6000 for Metro Manila and Metro Cebu or email your subscription request here.
Factual errors? Contact the Philippine Daily Inquirer's day desk. Believe this article violates journalistic ethics? Contact the Inquirer's Reader's Advocate. Or write The Readers' Advocate:
c/o Philippine Daily Inquirer Chino Roces Avenue corner Yague and Mascardo Streets, Makati City,Metro Manila, Philippines Or fax nos. +63 2 8974793 to 94