A sensual bon vivant who apparently has a flair for art and style. Originally from Hong Kong, studying and enjoying life in Sydney.
More posts and photos at epiquemoi.blogspot.com/
Published December 18th 2011
My friends and I continued with our pursuit of the best macaroons during our earlier trip in Melbourne. Receiving a lot of rave reviews, Cacao is another most sought-after destination for sweets and patisserie. On the day itself we took a light rail reaching south of Melbourne city to the shop in St. Kilda, which is also a cafe.
From left to right (in pairs): Pistachio, Hazelnut Praline, Raspberry Cream, Cookies n Cream, Passion Fruit, French Vanilla
Similar to many other macaroon specialists, Cacao has provided a wide selection of macaroon flavours that all looked equally enticing, where once again our indecisiveness kicked in. In fact, we initially desired to try out Salty Caramel owing to the hype about it, but it went out of stock and we were only left with other choices. I will share my reviews on each of the flavours that I sampled down below.
Hazelnut and Praline has a smooth praline made of a gorgeous blend of caramelised hazelnut and milk chocolate. The filling was quite sweet but the flavours were clearly presented.
Unsurprisingly, Cookies n Cream is a classic combination of Oreo biscuit and vanilla cream. I believe that this combination provides a no-fail solution to many sweets and confectioneries, and would certainly appeal to Oreo lovers.
Interestingly, a 70% dark chocolate was used for the filling of Passion Fruit, which explains its dark brown colour. Nonetheless, the chocolate was enriched with the explosive tropical taste of passionfruit, and was undoubtedly fruity and delectable.
On the crusts of French Vanilla was a beautiful mix of the colours red, white and blue, which cleverly represents the country of France. The layer of cream carries a rather subtle vanilla scent and sweetness. I was satisfied with the flavours of the dainty little delicacy.
Among all of them, Pistachio and Raspberry cream were the two of my favourites. Pistachio embraced an authentic nutty taste with a fine layer of pistachio praline smothered in between light pistachio meringues, while Raspberry cream incorporated the all the flavours that you can expect from a fresh raspberry - sweet with a subtle acidity, but enhanced with a light creamy texture.
Overall, the texture of Cacao's macaroons was just right for me - slightly chewy and not too soft. However, the best part went to the flavours, which were distinctive and absolutely outstanding. I agree that its creations were undoubtedly impressive, and would certainly return for more if I ever had another chance.
Cacao has four shops in Melbourne, located in St. Kilda, Melbourne CBD, Melbourne GPO, and Doncaster respectively.