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Firecracker is layered with coconut dacquoise, waffle crisps, lime curd, pineapple cremeux, and coconut mousse with lime zest.
Oolong Almond Florentine topped with flaky almond florentine and delicate oolong chantilly cream, paired with moist almond sponge and creamy milk chocolate Bahibe 46% ganache.
Golden Upside-Down Square assembled with handpicked orange peels, cubed and infused in a vanilla yoghurt sponge.
Mango Sago Tart is filled with a lightly sweet mango cremeux, and mango-infused sago, crowned with generous cubes of fresh mango and pomelo.
Valrhona Guanaja 70% chocolate mousse embellished with hazelnut sponge and a dark chocolate glaze, hiding a crunchy core of crushed hazelnuts, salted caramel, hazelnut dacquoise and dark chocolate-coated feuilletine
Vanilla sponge layered with velvety yam ginkgo paste and yam cubes, topped with coconut Chantilly cream, white chocolate pearls, and desiccated coconut
Chocolate buttermilk sponge filled with a luscious, dark ganache made from Valrhona Guanaja 70% chocolate, drizzled with a dark chocolate glaze
Matcha chiffon sponge filled with matcha mousse and matcha ganache, topped with matcha powder and Chantilly cream
Gula melaka sponge cake, featuring fragrant layers of pandan kaya and coconut mousse, finished with Chantilly cream and coconut shavings
Japanese black sesame crème, freshly churned peanut butter, and finished with sesame Chantilly
Roasted Pistachio Crèmeux, fresh raspberry jelly, soft Pistachio Chantilly and sprinkled with crunchy pistachio bits
Earthy Hojicha crème, Arabica Namelaka, and topped with a Chantilly dome over a sweet buttery crust
Tangy Yuzu filling, Yuzu Cheese and soft-torched Italian meringue
Earl Grey infused crème, strawberry-filled sphere, embellished with Vanilla Chantilly cream
Original Noir Dark Chocolate filled with a decadent Guanaja 70% Chocolate ganache, sea-salt
Strawberry mousse cake with a floral centre composed of Joconde sponge mixed with milk chocolate-coated sunflower seeds, honey crémeux and elderflower jelly
Victoria sponge made with white chocolate mousse on top of a crunchy, mint cereal base, and a clear drop of lychee mint jelly resting atop its geometric, white chocolate-sprayed body
Pineapple tart filled with pineapple crémeux, diced pineapple and a delicate dollop of coconut mousse on top of a thick, buttery crust
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