Wild Sweets sells some stellar chocolate in Richmond and recently, they launched their new line of delicious designer cakes. A few of us were invited for a tasting of their new cakes. I have a bit of a sweet tooth, so I couldn’t resist.
They also expanded their retail store to make room for their Experiences Gallery. It gives guest a sneak peek into the chocolate making process. It features their Cocoa Bean-To-Bar Chocolate-Making Lab, Chocolate Art Gallery & Chocolate Tasting Bar.
What I thought was super cool was their display of the raw cocoa beans. You can touch them and smell them.
Chocolate Tarte Macaron
Chocolate Tarte Macaron has a few different versions:
- Banana Macadamia
- Chestnut Pear
It’s a pretty intricate dessert. On the outside, you don’t see any macarons, but it does include it. The macaron cookie is loosely crushed and then mixed with crushed fruit, butter and baked crunchy-soft as a single layer. The “macaron” is place on top of a tarte made of a base layer of the crunchy-soft and buttery Sablé Breton cookie topped with an almond cream mixture. When baked, a luscious egg ganache made with our cocoa bean to bar dark chocolate is added and cooked to a perfect custard-like texture.
It is then finished with a dark chocolate coating, a hand-painted chocolate decor.
They have 2 versions of these cream cakes:
- Dark Chocolate & Raspberry Cream Cake
- Milk Chocolate & Passion Cream Cake
This cake blends the richness of a pound cake with the lightness of a sponge cake. It is coated in chocolate studded with ground roasted almonds or coconut for a wonderful texture, simply finished with a chocolate plaquette.
Apricot Milk Chocolate Crème Brûlée ‘Gateau’
There lies layers of crispy crêpes hazelnut praliné, milk chocolate Crème Brûlée cream, apricot fruit Crème Brûlée cream, milk chocolate almond paste Sacher sponge cake and caramel gelée, elegantly finished with hand-painted chocolate bark.
One of the favourites of the cakes we tried. I love the texture of the different ingredients and it’s definitely a delicious treat.
Cherry Dark Chocolate Crème Brûlée ‘Gateau’
You will find layers of crispy crêpes hazelnut praliné, dark chocolate Crème Brûlée cream, cherry fruit Crème Brûlée cream, dark chocolate almond paste Sacher sponge cake and cocoa gelée, elegantly finished with hand-painted chocolate bark.
Another delicious cake. Very similar to the other cake, but still good.
Venezuela Ocumare ‘Intensely’ Chocolate Terrine
Inside, there are layers of double chocolate Brownie cake, crispy crêpes hazelnut praliné, dark chocolate & vanilla bean ganache, dark chocolate Crème Brûlée cream, dark/milk chocolate sabayon mousse, chocolate spray, and elegantly finished with hand-painted chocolate decor.
All these cakes really appeal to be because of the crispy crêpes hazelnut praliné. It really gives it a nice balanced texture.
Crème Brûlée ‘Chantilly’
There are 2 types of Crème Brûlée ‘Chantilly’ cakes.
- Apricot Milk Chocolate Crème Brûlée ‘Chantilly’
- Cherry Dark Chocolate Crème Brûlée ‘Chantilly’
This cake is their version of the classic French Tarte Bourdaloue — with a few twists. The typical harder sweet dough base is replaced with crunchy/soft cookie. The unctuous custard cream laced with poached fruits is still front-and-center, but they have added another layer of pure decadence: a cloud-like chocolate ‘Chantilly’ mousse.
The mousse is what makes this cake very indulgent.
Crème Brûlée ‘Sabayon’
There are 2 versions of this cake:
- Passion Milk Chocolate Crème Brûlée ‘Sabayon’
- Raspberry Dark Chocolate Crème Brûlée ‘Sabayon’
There are the layers of Sablé Breton cookie, crispy crêpes hazelnut praliné, chocolate & fruit ganache, the fruity Crème Brûlée cream, dark/milk chocolate caramel sabayon mousse and crème fraîche gelée, elegantly finished with hand-painted chocolate citrus crystal barks.
Overall, the cakes were pretty good. My picks would be for their Crème Brûlée ‘Gateau’ and Venezuela Ocumare ‘Intensely’ Chocolate Terrine cakes.
We Rate Wild Sweets:
2145 – 12191 Hammersmith Way, Richmond, BC