RESTAURANT DAZZLE's "Ginza Raw Chocolate Terrine" a new spring flavor is now available for a limited season! Released with "Amanatsu and Earl Grey Pound Cake" at "HUGEst"
RESTAURANT DAZZLE offers “Ginza Fresh Chocolate Terrine” made with seasonal ingredients. The new spring one is made with “Kirsch-scented griotte cherries”
The patissier at RESTAURANT DAZZLE has created this uniquely mellow and rich dessert using ingredients that only the restaurant can offer and an elaborate cooking method.
Griotte cherries, French cherries that have been soaked in Kirsch, a brandy made from fermented and distilled ripe cherries, are embedded in the chocolate terrine. The gentle sweetness and soft texture of the cherries do not interfere with the smoothness of the chocolate terrine, and the subtle aroma of kirsch and the sweet and sour juice mix in the mouth, creating a wonderful marriage.
Kirsch, a brandy often used in confectionery, is a perfect match for chocolate. Just a little bit of kirsch gives raw chocolate a surprisingly deep flavor and aroma. The griotte cherries are gently enveloped by the rich chocolate, creating a mature-tasting.
We use the finest couverture from “CHOCOLATE BANK” for the chocolate.
CHOCOLATE BANK, which has a signature store in Kamakura, is the company that handles everything from cacao cultivation to local production of chocolate for processing in-house in Colombia. This brand continues to explore the possibilities of cacao, creating chocolate products that defy common sense and continue to attract many people.
This time, we use bitter chocolate from CHOCOLATE BANK so that the sweetness of the cherries would stand out. This chocolate is full of cacao fruitiness, with exotic flavors and soft acidity, and is characterized by its balanced cacao sweetness, bitterness, and smooth melt-in-your-mouth texture.
The dough made from this top-quality couverture is mixed with griotte cherry puree. From the first bite, where you can feel the freshness of the cocoa, the aroma of kirsch quickly wafts through your mouth, followed by the gentle sweetness of the griotte cherries and the richness of the chocolate, and you can enjoy the changes in your mouth.
The surface is slowly and carefully baked with homemade raspberry jam, and topped with freeze-dried strawberries, CHOCOLATE BANK nibbed chocolate, and crushed pistachios for a textural accent. The nutty sweetness of the pistachios and the sweet and sour harmony of the griotte cherries also intersect in the terrine with various expressions.
The terrine is made without using any flour at all, using luxurious couverture, and we hope you can enjoy its melt-in-your-mouth smoothness and texture.
“Setouchi Shimanami Amanatsu and Earl Grey Pound Cake”
Next up is a pound cake baked with seasonal fruits lavishly mixed into the dough.
This spring, we made “Setouchi-Shimanami Amanatsu and Earl Grey Pound Cake” using Amanatsu, which comes from the Seto Inland Sea where the sun shines warmly and gently.
The Amanatsu, grown in the full sun of Shimanami, is characterized by its refreshing sweet and sour taste and bittersweet aftertaste. We confit the whole peel of the Amanatsu with our homemade confiture and mix it with Earl Grey powder in the dough and bake it. The flavorful and moist dough, rich with almond powder and butter, has the texture of Amanatsu peel in many parts, and the bergamot-like aroma of Earl Grey softly escapes.
The refreshing sweetness and tartness of the Amanatsu peel gives way to a pleasant bitterness, and the cake is a perfect cake to be enjoyed without getting tired of it until the end. The topping is lavishly decorated with orange confiture, which goes well with Earl Grey, adding a juicy sweetness.
The simplicity of this cake is the reason why it is made with the utmost care and attention to detail, resulting in an extremely elegant taste. We hope you try it at least once, it is our patissier’s signature creation.
All of them are delivered in an elegant original box accented with a foil stamping of “DAZZLE”. Whether for yourself, your family, or as a gift for a friend or loved one, we hope you will enjoy the elaborate flavors made with ingredients and cooking methods that only a restaurant can offer.
Available at the HUGE online store “HUGEst.” until June 30 (Thu.) 2022.
A set of two with “matcha green tea raw chocolate terrine” and a gift set with pasta sauce from “cucina del NABUCCO,” an Italian restaurant in Ginza run by HUGE, are also available.
▼Ginza raw chocolate terrine with kirsch-scented griotte cherry 3,000 yen (tax included)
[Ingredients]
Griotte cherries, raspberries, chocolate, butter, sugar, eggs, 35% cream, kirsch [15% alcohol by volume], freeze-dried strawberries, nibbed chocolate, pistachios
▼Setouchi Shimanami Amanatsu and Earl Grey pound cake 2,200 yen (tax included)
[Ingredients]
Amanatsu, Earl Grey, honey, butter, sugar, eggs, flour, almond powder, baking powder, walnuts, orange, napage
[Contents]1 piece (L: 19 cm x W: 5 cm x H: 4 cm)
[Best before date] 10 days from shipping date
[Refrigerate] at 10℃ or below.
——————————————————————————————
- RESTAURANT DAZZLE
RESTAURANT DAZZLE
MIKIMOTO GINZA2 8-9F, 2-4-12 Ginza, Chuo-ku, Tokyo
HP
Instagram
Facebook
