La Renaissance Patisserie - Zulu & Tranche Cakes

Zulu Cake / Tranche au Chocolat

Price $9.00 / $6.50 (take-away prices $1 cheaper)

Atmosphere Fantastic, but busy

Service Average to great

Rating 4 stars / 4.5 stars

Buy again: Yes yes yes! 

I had accidentally discovered this place when Googling Valrhona Araguani chocolate (which it would appear you can't buy in bar form in Australia).  La Renaissance Patisserie ended up in my search results due to the fact they use Valrhona chocolate in their many and varied desserts, including the illustrious Araguani.  And what perfect timing for a Melbournian to stumble across such information as I was off to Sydney in a few weeks.

Atmosphere

Convincing the boyfriend to spend a lunch time eating rather impressive sausage rolls in a quaint courtyard down at The Rocks wasn't that hard, particularly when I had promised to cough up for the cakes.  Arriving we found the tiny patisserie heaving with people (no surprise really, this is The Rocks on a sunny Sunday) and it did make ordering rather difficult, as you order at the counter and it can be rather awkward trying to view everything on offer.  Table service would have been nice.  But that aside, we made our way out the back to quaint, old walled courtyard that was reminiscent of a small European square.  The surrounding foliage was very much appreciated after a day in a bustling city.  

The other thing I liked about this was there was such a mix of people, the obligatory tourists of course but also a lone guy reading, a couple of Mum's with prams, an older couple happily devouring their treats.  Despite the diversity, everyone seemed pretty content on this day.

The service varied from okay to great - however when it was good it was very very good.

Zulu

Valrhona “Araguani” 72% and Jivara 40% chocolate mousse with a chewy salted caramel “Araguani” Ganache centre, macaron biscuit and flourless chocolate biscuit base. 

This was made from my much sought after chocolate and came highly recommended from the girl serving so it became an obvious choice for me.

Sight

The aesthetic of these cakes certainly do not disappoint.  This one being a rather amazing dome (not quite as red as the photo suggests) with a generous drizzle of dark chocolate - who could resist this?

Sadly the presentation doesn't extend to how the cakes are plated up.  In this case it is plomped on a white plate too large for the cake and still sitting on its silver cardboard tray thingy.  Tarting this up slightly would have gone a long way to providing a full visual experience.

Taste & Texture

Easing my fork into this I find a milk chocolate mousse like filling and visible within is the centre, which is darker and different in texture.  I am soon to find out this contains the salted caramel component.  

And the texture lives up to its looks - the mousse is light in texture but strong on taste - it melts in your mouth.  But this isn't all light and airy (as light and airy doesn't really cut it for me) but remember you have the cake like dome along with the biscuit bottom - there is still substance in the texture.  

But where things really start to get interesting, in both taste and texture, is the centre.  The salted caramel doesn't just look great but provides a much more solid texture and a great contrast in taste - it is very sweet to start with and whilst this is very nice it begins to dominate.  However the cake top and biscuit base bring it back and stops it being too sweet - although having said that one is more than enough for any mere mortal, and one was certainly enjoyed on this day.

Tranche au Chocolate

Valrhona chocolate ganache with layers of flourless chocolate biscuit sponge and pistachio nuts.  (Gluten free

Sight

A little more obvious than the Zulu in its appearance as it is more conventional, but none the less appealing for that.  We are presented with layers of 53 per cent chocolate mingling with layers of pistachios, the little green nuts peeking out, and what looks like caramel - who could fail not to be impressed?

The cake on the day differed a little from the photo and instead of the triangular decoration we were offered simple and elegant balls of white and dark chocolate atop our dessert.

However I do have to again note that the cake looks amazing but it too has suffered the neglect of the Zulu cake and has been somewhat unceremoniously placed on a too large plate with no real thought or tenderness - such a shame given the aesthetic the cake is offering us.

Taste & Texture

Sadly not my cake, this I brought for the boyfriend but he knows better than to deprive me and kindly offers me generous helpings of his treat.  The texture is good, like a rich and indulgently thick mousse but the word rich returns to me as I love the texture but the richness, even for me, can be difficult at times.

However, what probably saves this cake and elevates this is the contrast in taste and texture of the pistachios and the sponge which just remove us from that intense richness long enough to enjoy.  Although some good vanilla ice cream wouldn't go astray and would help cut through some of the intensity.

But overall this is difficult to fault.  It is a brilliant, yummy, pleasing dessert of which I looked on with envy as boyfriend happily finished off the last few pieces.

Summary

Both cakes were great and in lovely surroundings.  But not only are the cakes good, we had enjoyed a pretty amazing sausage roll and a reasonably good chicken baguette (because us Australian's never quite get baguettes right).  So great chocolate treats but rolled up in a fantastic locations.  There are a few negatives here, the service, the plating but overall we would definitely return - particularly for the cakes.

Our ratings:

Zulu cake - 4 out of 5

Trance au Chocolate - 4.5 out of 5  

A lovely afternoon out!

Reviewer: Shari (with guest bf input)
8 December 2009