All about Lindt dark chocolate

An afternoon break from work lured me to indulge myself at Lindt Cafe located just underneath my office. Everyday is like a battle for me, resisting the temptation to spoil myself with either a cup of dark hot chocolate, macarons or cakes.

For the past couple of nights, I have been craving for a really good dessert. Climbing to bed every night with an unsatisfied feeling that my day is not complete without 'YOU'.

But tonight, I will sleep with a big grin on my face!

Wish I can eat all of them!

Opera

Quote from Lindt "This luxurious cake is made from thin layers of dark chocolate ganache, coffee butter cream & almond sponge that has been soaked in coffee syrup. The dark chocolate topping is adorned with a 24 carat gold leaf"

Chocolat Cerise

Quote from Lindt "Our Black Forest Cake is crafted using the perfect balance of Kirsch infused cherries, rich dark chocolate cake & the sweetness of vanilla cream all encased by a dark chocolate glaze & finished with perfect Lindt chocolate curls"

Unfortunately by the time I arrived home from work, the Chocolat Cerise has started to lose its shape due to the weather condition (summer time here in Sydney). I wish the shops here adopt the Japanese 'dry ice' concept. They put dry ice in the box together with the cake to keep the temperature.

Well, it doesn't stop me from enjoying my cakes!

Macarons - Love & Hate

I have a love and hate relationship with macarons - had my first taste of macarons from Lindt a couple of years ago. They were just too sweet for my liking! Then came along the 70% Excellence Delice from Lindt, which I have come to love ever since.

Just look at how perfect they are!

You can get them individually ($2.20 each) or a pre-selected flavor box of six(6) & twelve(12). 

I made a trip to Japan in December 2009, with a mission to try the famous Pierre Hermé's macarons.

Pierre Hermé at Isetan Shinjuku, Tokyo

Bought the Christmas/New Year special edition which consist of three(3) different types of savoury macarons, of two(2) I know for sure they were truffle and foie gras. Not knowing what the other one was due to language barrier (the description was in Japanese & French), I still thoroughly enjoyed all of them.

This is where the 'hate' of my macarons story starts. With my newfound obsession of macarons, I decided to try my hands in making them. I successfully bake my first ever green tea macarons!

Before putting the batch in the oven

In the oven, perfect with the 'feet'

Fresh out of the oven, with green tea white chocolate filling

                    
Thinking that it was so easy to make, I tried making dark chocolate macarons and blueberry macarons (one after the other) without success. I was so devastated, kept searching & reading blogs after blogs and realized that it is not easy after all. I am taking a break now and hopefully I will have enough courage for another attempt soon.

In the meantime I will prepare myself for an adventure weekend with Andriano Zumbo's macarons .

Keep tune!