I met up with some Uni friends the other day for dinner, where we spent the second half of it wondering about the lack of dessert cafes in the city. Two places sprung to mind as plausible options - Guylian Belgium Chocolate Cafe, and Max Brenner.
Guylian was chosen as the seemingly lighter option, and away we went!
|Ice Cream Taste Pallet Clockwise from top: Hazelnut, Pistachio, Strawberry, Belgian Chocolate|
The Ice Cream Taste Pallet was basically 4 scoops of ice cream - Hazelnut, Pistachio, Strawberry and Belgian Chocolate. Was it mind blowing? Nope. But it was ok ice cream. To be honest though, I have nothing to complain about, even though I'd rather some Ben & Jerry's.
The Caramelt was really light - lighter than I thought when I saw it! - and the mousse was creamy and decadent. I felt that the tart, fruity sauce that it was sitting on went quite well with the mousse, and the toasty-tasty hazelnuts on the top really added great texture.
The dome of the Passion Temptation really brought to mind images of fussy French presentation, but the dessert was simple enough - white chocolate mousse with passion fruit. It was nice, but I can't really say that much about it since I'm neither a white chocolate nor a passion fruit fan.
|100% Pure Pleasure|
The 100% Pure Pleasure really delivered on its promise! The menu lured us in with the promise of chocolate mousse with almond Panna Cotta, and it didn't disappoint! After hearing that good Panna Cotta should tremble like a frightened bird, there was some hearty table-slamming in order to achieve the effect. Yes, we know that it is Panna Cotta that is surrounded by mousse, but it was still fun, and it still wobbled!
|Guylian Chocolate and Banana Shake|
What can I say? It's banana and chocolate - a classic combination. Although...I don't know if it was just me but the banana bit of the drink was just a bit on the light side.
Oh how I miss bananas...=(
One thing good about Guylian though, is the variety of other things that they do with chocolate. =)
I love chocolate sculptures!
We ate at:
Guylian Belgium Chocolate Cafe
Opera House, Sydney Harbour Tunnel
Sydney NSW 2000
(02) 8274 7900
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