Did a run down to Les Cacaos of Cuba to match against Jean-Paul Hévin's Longchamp Chocolat Noir. First, though, I got some photos to complete at least the first three courses on the
neighborhood map.
I can back by train, to protect the cake and to motivate me to take the time to get some pictures. This was a difficult match-up, as neither of these is dramatically great, but I'm not revising either one down. The Cuba has an interesting bitter taste, maybe caramel, that is interesting in a mousse dome cake, and the Longchamp Chocolat Noir is nuts, chocolate, mousse, and sugary meringue, which all sounds good and they maintain the quality not to disappoint me. In the end, I'm going with the JPH, though it would have been nice if Cuba had won to give me an excuse to try another cake from there. Maybe next year, if they can win the second-round runner's-up cake-off match-up.
I ran almost 14 km, but I'm my time does not seem correct. I though it would be too much, because I found the chronometer running when it shouldn't have been, but apparently, that was because it was not running when it should have been, because, though I was not being slow, 11 km/m seems high, so I'm writing down as 10 km/h.
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Today's indulgence was from Jean-Paul Hévin at Iseten. The Mont-Fuji is a basically their Mont-Blanc with pistachios mixed in, in addition to the chestnuts, in the paste on top. Of course, it's still the almond meringue base that sets apart this seasonal series, but I'll take this one as my favorite of the three that I caught so far (missed one of the monthly specials) and call it great from this great shop, for 674 yen.
The other is also considered seasonal, the Longchamp Chocolat Noir. This is bitter chocolate and almond as a coating around chocolate mouse and meringue, apparently. Actually, the center seems like just powered sugar almost, so be careful to share that out with different bites to keep this great cake. Also 674 yen. Sorry, should have rotated the cake 180 degrees.
