The chocolate cake EVERYONE needs to taste: Two of Australia’s top dessert kings join forces to create an indulgent sweet like no other – but only for a day
- Koko Black and Black Star Pastry are joining forces for World Chocolate Day
- Remco Brigou and Arnaud Vodounou have created a Meteor Cake for July 7
- The cake rests on a bed of dark chocolate and has layers of chocolate mousse
- It is described as a combo of ‘chocolatey goodness of galactic proportions’
A pair of leading dessert kings have joined forces for one day only to create an indulgent chocolate gateau they’ve dubbed the ‘Meteor Cake’.
Koko Black Head Chocolatier Remco Brigou and Black Star Pastry Head Pastry Chef Arnaud Vodounou teamed up ahead of World Chocolate Day on July 7 to make a limited edition dessert sure to delight sweet-toothed Sydney-siders and Melburnians.
Available for one day only at select stores, the tantalising treat rests on a bed of dark chocolate financier and cocoa nibs and has luscious layers of caramel chocolate, Muscovado sponge, hazelnut cremeux, chocolate mousse and praline crunch.
A pair of leading dessert kings have joined forces for one day only to create an indulgent chocolate gateau they’ve dubbed the ‘Meteor Cake’
Koko Black Head Chocolatier Remco Brigou (right) and Black Star Pastry Head Pastry Chef Arnaud Vodounou (left) teamed up ahead of World Chocolate Day on July 7 to make a limited edition dessert sure to delight sweet-toothed Sydney-siders and Melburnians
Described as being ‘delicately balanced to produce a combination of chocolatey goodness of galactic proportions’ the dessert is topped with a ‘flying meteor’ formed from hazelnut truffle and a coat of black cocoa nibs.
Ensure you get a taste of each layer at once while taking a bite. We would suggest eating half the cake, then having the truffle on top and then continue.
Remco Brigou, Koko Black Head Chocolatier
It is completed with a blazing Sao Thome chocolate flame and crumbled cocoa nib rubble reminiscent of the textures of the moon; the carved jet-stream of chocolate brings the meteor’s crashing effect to life.
‘When starting the ideation of the cake, I worked together with Arnaud and we tasted a lot of different Koko Black products together,’ Brigou told FEMAIL.
Described as being ‘delicately balanced to produce a combination of chocolatey goodness of galactic proportions’ the dessert is topped with a ‘flying meteor’ formed from hazelnut truffle and a coat of black cocoa nibs
‘We looked at what flavour profiles we could combine and shared our recipe to create the perfect balance of something that was signature Koko Black, but given a Black Star twist. We were both immediately drawn to the hazelnut praline which formed the basis of the cake.’
Brigou described the ‘extremely light’ dessert as having an ‘indulgent and intense chocolate flavour’ that is complemented by hazelnut and said it was best enjoyed slowly.
‘Ensure you get a taste of each layer at once while taking a bite,’ he said.
‘We would suggest eating half the cake, then having the truffle on top and then continue to finish your slice.’
The cake will be available for pickup across Sydney from Koko Black’s Strand Arcade Store and Black Star’s Rosebery and Newtown Stores and Black Star will be offering a pre-order delivery service from Friday of a four portion-sized cake for $55 that will be delivered on World Chocolate Day to metro Sydney.
In Melbourne it will be available at all Koko Black stores.