Ganache Pâtisserie is pleased to announce the addition of four new desserts to this year’s Fall 2009 Menu. For all the chocoholics, Pur Chocolat ($5.75) starts with a flourless chocolate espresso cake baked with a housemade chocolate biscotti crust while a layer of bittersweet moist chocolate cake supports a sinful dark chocolate caramel mousse. Poire et Chocolat Epicé ($5.75) hints at the upcoming holiday season with a milk chocolate gingerbread mousse surrounding a spicy cinnamon parfait and port-poached pears with a foundation of walnut cake. Another variation of the Gâteau Concorde, Concorde Praliné ($5.75) takes light and crunchy hazelnut cocoa meringue layers and alternates with a layer of chocolate guimauve, a dark chocolate praline mousse and chocolate chantilly cream on top. Created with chestnut lovers in mind, Marron Cubique ($5.75) sandwiches a smooth chestnut mousseline and chestnut whisky ganache with tender coffee butter cake layers and a frosting of chestnut buttercream.
On Saturday November 7th, 2009 Ganache invites the public to the official launch of its new Fall 2009 Menu where there will be samples, doorprizes and more.
The entire menu and all contact information can be found online at www.ganacheyaletown.com. Or just visit Ganache at 1262 Homer Street in Yaletown.
