The Lindt Cafe is a haven in a city of bustle and business. Not as ‘cozy’ as Max Brenners or San Churros, but polished and well matched to the suits which cue up for coffee and hot chocolates, it is a place we frequent often. My trip with Ms Music was the first time I sampled any of the cakes on display, though truffles, delices and drinks have all found a happy home with me.
Passion – A dark chocolate caramel mousse & a zesty passion fruit mousse layered with chocolate sponge that has been soaked in passion fruit puree. $11.00
My pick. I love this particular flavour combination, and would love to try to recreate it. I was disappointed with the chocolate shards around though, too obviously refrigerated and flavourless compared to what I expect of Lindt chocolate, and the value…well…definitely to be a rare treat, I think.
Celebration du Chocolat – Layers of dark chocolate cake & fine milk chocolate mousse, encased by a chocolate ganache and ribbons of milk and dark chocolate. $11.50
Ms. Music’s pick. Apparently surprisingly light and un-rich, she seemed quite pleased with this pick.
Level 1, 53 Martin Place
Sydney, NSW, 2000.
Phone (02) 8257 1600
December 12, 2008 at 10:40 pm
I’ve been trying to rank chocolate cafes. My partner in hogging is impressed with Lindt, but I prefer Koko Black (currently Melbourne and Canberra). We both put San Churros lower on the scale because of the extreme sweetness. That leaves Max Brenner and Guylian still to be hogged…
December 24, 2008 at 8:18 pm
We tried Lindt last year and I must say we weren’t too impressed. I dont know if it had something to do with the association with Lindt chocolate and hence you expect it to blow you away, or that fact that we are spoilt with KoKo Blacks in Melbourne. I found their desserts underwhelming. I would go to Lindt again, but I’d rather try something else first.
July 5, 2009 at 9:41 pm
‘A dark chocolate caramel mousse & a zesty passion fruit mousse layered with chocolate sponge that has been soaked in passion fruit puree’
this image has really appealed to me and i was just wondering whether you have the recipe for this?
many thanks