Our general favourites were the 𝐇𝐚𝐳𝐞𝐥𝐧𝐮𝐭 𝐂𝐨𝐜𝐨𝐚 𝐂𝐡𝐨𝐮𝐱 and 𝐓𝐡𝐞 𝐂𝐨𝐜𝐨𝐚 𝟖𝟓. The former was airy with a slightly crisp top and a delightful balance of nuttiness with 70% Mexico dark chocolate. Besides it’s impressive look, the latter boasted a smooth and enjoyable mousse with hint of floral aroma that was just the right level of richness and sweetness (not sweet!).

The 𝐂𝐨𝐨𝐤𝐢𝐞 𝐏𝐨𝐝 and 𝐒𝐚𝐛𝐥𝐞 𝐁𝐫𝐞𝐧𝐭𝐨𝐧 𝐓𝐚𝐫𝐭 featuring 70% dark chocolate were similar with its mix of buttery sable and smooth ganache.

𝐋𝐨𝐚𝐝𝐞𝐝 𝐏𝐚𝐢𝐧 𝐀𝐮 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭 - Rich in chocolate flavour with the generous filling of 70% Dominican Republic Chocolate batons, infusion of cocoa into the dough, and topping of crunchy cocoa nibs. Resulted in layers that were more thick and biscuit-like than flaky (note: we re-toasted it till crisp) but enjoyable nonetheless.