On days where I yearn for chocolate, the desired format may be liquid (hot chocolate), toothsome (truffles), crunchy (clusters or chocolate bars with nuts), fudgy (brownies), or beyond these profiles entirely.
The result was acceptable, albeit thinner and retaining less structural integrity than desired.
For any future mochi-crafting endeavours, it is recommended to grease the bowl beforehand. The spoon spatula pictured in Sunday's video was a great alternative to the flat scraper spatula, providing more control and kneading power.
This was a truly tedious process. While the original chocolate layer was a breeze to prepare, Matcha and Oolong required first melting white chocolate callets and butter together, then portioning them out as evenly as possible before whisking in the respective tea powders.
A total of four bowls piled in the sink, including the one for mochi. Then came the spoon spatula and three whisks. Instead of the "one-bowl, hand-mixed" format that SK often advertises, I had - accidentally, mind you - embarked on the path of more dishes.
Its crackly surface, contrasting textures, and splendid aromas were absolutely captivating. That said, peak gustatory performance lasted just one day. Witnessed on the subsequent day was an overall dampness, followed by rigid, unyielding mochi. Heating individual pieces led to disintegration of the brownie, making it an unviable option to reinstating chewiness. I quickly resolved to undertaking future trials in the warmer months, hoping for the assistance of increased humidity levels.
I turned south on Bayview, then gradually found myself within the Bayview Leaside BIA. A number of bakeries resided along this stretch; one of them caught my eye.
A small Chai Latte was added to the bill. The $4.41 cup sported a vibrant sky blue lid corresponding to the patisserie's storefront; its toasty contents were fabulous: fragrant without proving excessively sweet.
In under 70 minutes, I arrived back at my desk, perspiring slightly but otherwise making great time.
Topped with crunchy almond slivers, the Almond Pastry was rather delicious. Dense and cake-like, it recalled Chinese bakery Coconut Tart vibes, but with a twist of barely-there jam.
Next time, I'll be reverting back to Gong Cha.
- Pork Ribs and Tomato Noodles (Not Spicy, No Numbing (Peppercorn))
- Sesame Paste Dry Noodle (Less Spicy)
- Special Chicken Feet