Cacaote
When the name of the dessert carries the same name as the establishment, you have to bet that it will be pretty good – the reputation of the restaurant is riding on it, after all. The Cacaote cake at Cacaote – a happening new restaurant, bar and patisserie located in Senopati – carries twice the burden because the name of both the eatery and dessert refer to chocolate, giving chocoholics extra high expectations. Fortunately, the Cacaote cake definitely does them proud. The glossy chocolate glaze on the top reveals layer upon layer of chocolate, each prepared with various textures and intensity levels. It’s creamy, crunchy and smooth, with the best elements of both dark and milk chocolate. It’s everything people love about chocolate distilled to its essence. It’s also emblematic of the care and imagination that Executive Pastry Chef Darryl Iswaratioso puts into the huge variety of tempting cakes, pastries and desserts that populate the colourful first floor cafe’s irresistible display case.
Chef Story: Darryl Iswaratioso
“The desserts and pastries at Cacaote are my interpretation of contemporary French. I use classical techniques, but then I develop the recipes for modern tastes. Basically, I am inspired most by the pastries in Paris and Tokyo. The two cities have very different sensibilities about sweets – those in Paris tend to like things a bit heavy while those in Tokyo usually want lighter, more refreshing items. So I try to take the best of those two worlds.
The Cacaote cake is of course one of our signature dishes. We named the restaurant first, so we wanted to create a dessert worthy of being our symbol. It was also created to represent the kind of dessert I want to serve here – it has lots of different textures, layers, tastes and flavour profiles. The Cacaote cake has seven different layers, including sponge, then the base, then the chewy caramel, then the dark chocolate and milk chocolate layers, and last the chocolate glaze. So even though it’s all chocolate, you can experience it in in a lot of subtle ways.”
