World Cakes Series: World Pastry Team Championship - Las Vegas

World Cakes Series: World Pastry Team Championship - Las Vegas


PICKUP ONLY: This item does not ship and is only available to purchase online with pre-order (minimum 24-hours notice from pickup day) for collection at our Cocoa Bean Lab factory store 'The Atelier' in Richmond, BC  See location & store hours.

As Canada's most acclaimed sweet chefs, we participated and/or represented Canada in many international competitions as well as high profile Food & Wine events the world over along side Michelin 3-stars chefs and world culinary icons. See our Awards page for a synopsis of major achievements & critical acclaim.

As part of the 'World Cakes Series', we release once a year desserts that we crafted for our participation in World events, some were only tasted by a few handful of people, and never made again after being exclusively presented or served at those specific events. Desserts within the ‘World Cakes Series’ are more complex as far as architecture components and/or level of decor, thus they are only offered on a ‘Limited Production’ basis of a few cakes each week. This cake was designed for our program as the national Pastry Team when we represented Canada at the World Pastry Team Championship in Las Vegas, USA. Less than 2-dozen people tasted this cake when first released and 10 more people tasted it again with their winning bid of $2,000 on November 10, 2018 as part of a fundraising auction for the Vancouver General Hospital UBC Foundation.

If you are looking for something truly exclusive to end your dinner party - this may very well be it!

NB:  The theme of the competition was ‘Circus’ and our team version of it was ‘Cirque du Soleil’. This cake includes the same components as the original version, but some of the techniques to make them have been modernized and the chocolate used in the recipe is now our own cocoa bean to bar chocolate.

Architecture: Layers of lemon zest pate sucrée cookie, crispy crêpes hazelnut praliné cream, toasted coconut Dacquoise biscuit, mango & strawberry crème brûlée cream, Bean to Bar Dominican Republic Oko Caribe dark chocolate mousse sabayon. Elegantly finished with a cocoa butter spray and hand-painted paper-thin chocolate ‘Soleil’ decor.

Suggested Pairing: Hot chocolate tea, coffee or a sweet fortified wine such as Portuguese LBV Port, California Black Muscat and/or Australia Liqueur Tokay.

Servings: 1300g / 8-12 servings depending on portion size [Suggested serving = 130g / person]

Serving/Storage: This dessert must be stored in the fridge at all times and consumed within 48 hours of purchase. Remove from the fridge about 1 hour before serving to allow cake to reach the perfect serving condition (temperature, texture and aroma)

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