French Apple, Portuguese Port Wine, Light Chocolate, Almond. Part of the most recent collection launched at Mad About Sucre. Executed with their usual finesse which is a hallmark of their branding these days, the dessert is light, yet luxurious and decadent. Cutting the Apple into half, the inside reveals an ice-cream esque mousse of almond that provides a very light hint of nuttiness to the soft notes of light chocolate and a whiff of alcoholic flavour from the port wine. Sitting in the middle are chunky cubes of caramalised apple, giving the dessert itβs very light sweetness with a bit of bite, with the apple sauce on the side enhancing those flavours. Always a pleasure to be here; the luxurious cakes, excellent tea pairing that compliments the cakes, and the stories behind every single creation β a place that simply excites with every menu change.