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2011-06-01
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I have to admit I've never paid much attention to Breadtalk, as it always seemed like an overpriced version of Maxim's. I guess we pay for the brand's airfare from Singapore? Lol! But one day, while passing by the Ma On Shan branch, this Blackforest Roll enticed me. I was really craving something chocolatey and creamy, and the swiss rolls from local bakeries were either too small and without enough cream (Arome Bakery), or too local with dense cake and oily cream. Don't get me wrong...I do enjoy
I have to admit I've never paid much attention to Breadtalk, as it always seemed like an overpriced version of Maxim's. I guess we pay for the brand's airfare from Singapore? Lol! But one day, while passing by the Ma On Shan branch, this Blackforest Roll enticed me. I was really craving something chocolatey and creamy, and the swiss rolls from local bakeries were either too small and without enough cream (Arome Bakery), or too local with dense cake and oily cream. Don't get me wrong...I do enjoy the local kind of swiss roll every now and then, but I was really craving the more Japanese style, moist, sponge, whipped creamy roll.
This roll from Breadtalk certainly hit the spot. The cake was very moist and spongy with an acceptable chocolate taste, helped by the chocolate flakes on top. There was a LOT of chocolate cream inside, which tasted like...uh...chocolate whipped cream. Although not high quality milky whipped cream, it wasn't the oily mouthfeel Chinese-style cream either. So yum. There were also generous pieces of marinated sweet cherries, which totally beats the jellies local bakeries used. I hoped for rum-soaked cherries, but for local standards, this was more than alright.The apple tart was also from Breadtalk. I've been meaning to to try this for a long time, but always hesitated as it looked really light with a sponge cake base, and I might not like it. I got it this time thinking that in case I didn't like it, I'd still have the roll. It turned out to be okay. As it turns out, there was a tart crust as well, albeit very thin and underbaked, being the same color as the spongecake. That's why I never noticed it. The apples are still crunchy and a bit dried out; it was covered by a dusting of cinnamon. The spongecake was moist, but on the oily side. With reheating in the oven to crisp up the tart base, the tart wasn't too bad. However, I don't think I'll be shelling out $8 for it again anytime soon....I'd rather go have a McDonald's apple pie, or even pay a little more for a Pie & Tart apple pie which is a million times better.
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