Bergam is close to being a standard JPH design, with the special element being the orange flavor. As great as the Chocolat Pralin is, I have to the with to Bergam, though both cakes proved in this second round that their first-round losses were due to their tough competition there.
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Showing posts with label Bergam. Show all posts
Showing posts with label Bergam. Show all posts
Saturday, May 5, 2018
Cake-off: Jean-Paul Hévin's Bergam over Sadaharu Aoki's Chocolat Pralin
Actually, I'm not sure whether running was involved. There was certainly a lot of walking. I know I visited the Marunouchi Sadaharu Aoki (because I was over in that neighborhood hood) to confirm they had the Chocolat Pralin, then went to Ginza Mitsukoshi and scored a Bergam, which was about to be pulled from the line up, and then went back and picked of the Aoki cake and walked both back to Yotsuya in Shinjuku (there are other Yotsuya in Tokyo, I think).
Bergam is close to being a standard JPH design, with the special element being the orange flavor. As great as the Chocolat Pralin is, I have to the with to Bergam, though both cakes proved in this second round that their first-round losses were due to their tough competition there.
Bergam is close to being a standard JPH design, with the special element being the orange flavor. As great as the Chocolat Pralin is, I have to the with to Bergam, though both cakes proved in this second round that their first-round losses were due to their tough competition there.
Thursday, July 13, 2017
Cake-off: Viron's "Mille-Feuille" over Jean-Paul Hévin's "Bergam"
Ran about 13 km. We can just assume any running is 8 km/h. At least, my tail was less sore running today now that I've changed my pre-run routine as of last night to remove the part that has be flat on my back. First, I went to Il Pleut sur la Seine, which was my mistake: I was thinking that I could get great Mille-Feuille, which is true, and that it could be part of a cake-off. However, it's not technically cake, according to the criteria which I should use, because it's eat-in only, so it's a café dessertCake-off.
But I still needed something to pair something with Viron's "Mille-Feuille", so I decided to finally do Jean-Paul Hévin's "Bergam" in the cake off. Both cakes are great, so it the decision came down to the end, but the Mille-Feuille remains the favorite version of the this standard type. The frosting on top is really important, I think, since I like the spike of sweetness beyond what custard and the mille-feuille pastry provides. However, just 30 minutes or so in the refrigerator was not enough for either cake: they need to be cooler, so I'll have to watch that for future cakes, especially in the summer, even though JPH cake only had to travel a couple kilometers and I ate in an air-conditioned room.
But I still needed something to pair something with Viron's "Mille-Feuille", so I decided to finally do Jean-Paul Hévin's "Bergam" in the cake off. Both cakes are great, so it the decision came down to the end, but the Mille-Feuille remains the favorite version of the this standard type. The frosting on top is really important, I think, since I like the spike of sweetness beyond what custard and the mille-feuille pastry provides. However, just 30 minutes or so in the refrigerator was not enough for either cake: they need to be cooler, so I'll have to watch that for future cakes, especially in the summer, even though JPH cake only had to travel a couple kilometers and I ate in an air-conditioned room.Monday, July 25, 2016
Sunday: Jean-Paul Hévin (Isetan chocolate bar)
Catching up on my reporting (so I can get something new, after walking there), I went to the Jean-Paul Hévin chocolate bar at Isetan. We got one cake, the Bergam for 699 yen, and one "ice", Glace Pilée au Chocolat Rhubarbe Mangue for 1388 yen.
The cake Bergamot is orange-flavored chocolate mousse with a little orange Bavarian cream. There are also some ganache and crunchy bit biscuit toward the bottom. The orange just blends with the chocolate, I couldn't really taste it to identify it, though there is a fruitiness. This, finally, is a great cake. I can look forward to having it again.
Ice deserts like Glace Pilée au Chocolat Rhubarbe Mangue I don't get. I don't really even like chocolate ice cream any more, I find, though I would prefer that to "ice". It's chocolate favor with with mango and rhubarbe (though I didn't notice the latter). There is some gummy stuff in there too, which I don't know what it was. It was not really bad, but for me, only okay. Not something I would ever order myself.
The cake Bergamot is orange-flavored chocolate mousse with a little orange Bavarian cream. There are also some ganache and crunchy bit biscuit toward the bottom. The orange just blends with the chocolate, I couldn't really taste it to identify it, though there is a fruitiness. This, finally, is a great cake. I can look forward to having it again.
Ice deserts like Glace Pilée au Chocolat Rhubarbe Mangue I don't get. I don't really even like chocolate ice cream any more, I find, though I would prefer that to "ice". It's chocolate favor with with mango and rhubarbe (though I didn't notice the latter). There is some gummy stuff in there too, which I don't know what it was. It was not really bad, but for me, only okay. Not something I would ever order myself.
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