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Trompe-l'?il dessert in the shape of a cacao fruit. The exterior features a deep dark brown chocolate coating in a natural hue. Inside hides a full cacao mousse with a rich chocolate-muffin compote at its heart.
Dimensions: 105 — 60 — H45 mm Content: 120 ml
Nutritional Information
| Energy (kJ/kcal) | - |
| Fat | - |
| of which saturates | - |
| Carbohydrates | - |
| of which sugars | - |
| Fibre | - |
| Protein | - |
| Salt | - |
| Ingredients | - |
| Allergens | - |
| Cross-contamination | - |
| Storage advice | - |
The Trend
Fruit shaped pastries, cakes crafted in the exact shape of real fruit, were created by Cédric Grolet, head pastry chef at Le Meurice in Paris. Since 2015, the concept has been adopted by pastry chefs worldwide and has grown into a unique product category. TikTok videos reach hundreds of millions of views each, the hashtags count billions of views, and bakeries offering these pastries sell out daily within the hour.
Production is exceptionally complex: fruit purée interiors in silicone moulds, multi-layered mousse, cocoa butter coating and airbrush finishing. This complexity makes artisanal scaling virtually impossible, making this product particularly interesting as a ready-made assortment.
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