It was a gloomy, gusty day. A handful of employees had likely extended their long weekend by one more day, for the parking garage was noticeably empty.
A few select establishments were open, namely Walmart, Tim Hortons, and Au Pain Doré.
Promotional posters for Hot Cross Buns at the latter caught my attention initially, but the Chocolate Moelleux was the item ultimately acquired from the short-lived saunter.
The aluminum container in which it resided was greasy on the outside and lined with specks of granulated sugar on the inside. Having not dissolved completely during the baking process, one could perceive visible patches of condensation incited by the sugar particles along the interior circumference.
Served chilled, the Chocolate Moelleux resembled a hybrid of a ganache and an upright molten lava cake. Interestingly, the ganache was not uniform, instead featuring a viscous yet pliable centre and fully set edges. There weren't any distinctively alluring elements to the concoction, thus I deemed a repurchase at $4.75 plus tax to be unwarranted. For my purposes, I could create a similar product with minimal effort using excess ganache.
While there were a number of ongoing sales and promotions, MEC offered not a single cycling glove for testing and evaluation.
I paired the batch with the last of two packs of Drip Coffee from 곁에, relishing in the beverage more than the staggeringly sweet specimen in hand.