Rating: 8/10

Price: RM108.10/set (early bird price till 15th September), RM127.20/set (normal), 20% discount for min 20 boxes

Will we order again: Yes, for specific ones

This is Creme De La Creme’s petits gateaux with their own artisanal ice cream. Each design is inspired by a mooncake festival element, namely the traditional mooncake, the moon rabbit, and Hamtaro (we don’t think is part of the lunar legend but we forgive cos it’s too cute).

Hamtaro – Roasted almond ice cream, dark chocolate almond crunch, Pain de Gênes & dark chocolate dip. French dark chocolate ice cream as yolk.

Hamtaro: Watching this adorable thing defrost is endearing, but we couldn’t wait to split it to half. Flavour-wise it’s the most predictable—it’s a chocolate shell with dark chocolate within. But there’s also roasted almond ice cream which adds a bit more scent and aftertaste to the choc richness.

Moon Rabbit – French earl grey ice cream, organic yoghurt ice cream, milk chocolate cereal crunch & white chocolate dip. Mango passion fruit sorbet as yolk.

Moon Rabbit: Anytime someone puts “French” as a descriptor, we’re going to expect more from the taste, and the French earl grey was both strong and fragrant enough to satisfy the hardcore earl grey fans in us. Adding passion fruit means there’s that enjoyable sourness that made it stand out from the other 3. Our only complaint? We wish it was bigger so we could have a lot more of everything.

The Apollo – Japanese genmai ice cream, Japanese nori cracker, white chocolate & gold flake garnish. Black sesame ice cream + Matcha ganache as yolk.

The Apollo: It’s named The Apollo because CDLC promised “a gastronomic experience no less historic than the moon-landing”. Were we tempted to portion guard and grab more than our designated share while eating this? Yes. Did we scrape finish every last bit? Also yes. It has sweet elements from the choc shell and genmai ice cream, savoury notes from the nori cracker and black sesame, and a slight hint of bitterness from the matcha ganache. With the crispy cracker, cold ice cream, and thin chocolate shell, this was treat on both the flavour and texture fronts.

Red Lantern – Oolong tea ice cream & white chocolate dip. Longan sorbet as yolk.

Red Lantern: The flavours of oolong tea and longan just works. The longan sorbet even had bits of fruit which again adds texture and ups the brownie points. Unfortunately, this one had a thicker chocolate shell compared to the others, which resulted in sweet white chocolate overpowering the other flavours in an otherwise great pairing.

Overall thoughts: Desserts shouldn’t be one dimensional like just a mouthful of chocolate, texturally the same throughout, or overly sweet. A balance of flavours and textures is what makes a good complex dessert. So we were impressed with CDLC’s skills to not just match the right flavours in their own ice cream, but also to add textural details that add to the eating experience.

We also appreciate that the chocolate shell that encases each petit gateaux (except the Red Lantern) is thin and easy to crack through. So the chocolate dip layer didn’t overpower the rest of the flavours within, and didn’t leave choc bits stuck in our teeth.

Crème De La Crème

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Feature Image Credit: Crème De La Crème

 
 
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