I love a good chocolate cake. Unfortunately, many out there don't live up to my minimum standards and won't really give you a dopamine rush when you eat them. Therefore, I have since been having a burning desire to create my very own perfect chocolate cake in the near future. But I won't know whats perfect until I've tried the best choc cakes that the local scene (Singapore, by the way) has to offer. The main purpose of this blog is to catalogue all the chocolate cakes i'll be trying, their composition, height & weight, and most importantly, how "shiok" they are. This "shiokness" rating is the final verdict for any cake and is the measure of the amount of dopamine release you get from biting the cake. In the world of chocolate cakes, looks can be decieving, and the ugliest cakes can somehow impress when eaten. Therefore, for choc cakes less weightage should be given to looks and more to the actual taste. "Shiokness" also allows unbiased comparison between different sorts of cakes, such as between a lava cake and a mousse cake, and will give you an idea of which cake a blindfolded person will pick immediately after given a taste of each.
My goal is to sample all the good cakes out there, which can be spotted by me or recommended by other blogs. I will try them, break them down, and then make comments so I can remind myself whether I would want to eat them again next time.What kind of cakes am I looking for? Well, when I become old with dentures, and its time for my last 3 meals, which cakes will I want to fill my limited stomach space with?<--- These are the sort of cakes. In addition to texture, finesse in the chocolate flavour is also very important. "Blending a chocolate is just like making a perfume - seeking the balance is everything" - Jean-paul Guerlain. The subtle support flavours surrounding the primary taste of chocolate must work synergistically to enhance the overall flavour, and not destroy it. Many chefs ignore this aspect when choosing their chocolate, therefore they end up with unpleasant rougue flavours here and there, alamak dey.
The shiokness delivered by a local cadbury milk chocolate bar at room temperature is a good reference that I shall set at 7/10. This bar is almost an ideal reference for shiokness because it has been modified and tweaked over numerous years by countless food chemist and skilled chocolate professionals, undergone many blind-tasting tasting trials and is designed to be highly appealing to the tastebuds of the largest majority of humans possible. Just like on Coca Cola, a lot of research has gone into fine tuning the ideal sweetness and flavour for different regions around the world. The cadburry bar delivers a superb texture and good flavour for its dollar. I once thought it was too sweet, but have since realigned my sweetness preference to match the public's sweetness preference. If I can't take the sweetness in a can of coke, then I'm out of sync with society and the recipes I develop will be wrongly skewed from the very start..
I'm a student at a local school. The cakes I am eating are funded by the pocket money I get from giving tuition. I'm the kind of person who if you give 5 glasses of milk of random local brands, I can tell you exactly which brand is which glass by tasting without looking. As for my overseas cake eating experience, I've tried a couple of pieces here and there from Sadaharu Aoki, Fauchon, Pierre Herme, Angelina, La Maison du Chocolat, and Jean Paul Hevin, among the more prominent pattiseries.
Enjoy my catalogue and have a brilliant day ^^
