It’s been a good many years since our last visit to a Guylian Belgian Chocolate Cafe. Indeed, the last time we visited in the late 2000s, they had only one store at Circular Quay. Now they have numerous locations around Sydney. Suffice to say, their menu has since expanded.
This is the Mango Slice ($8.50), a ‘white chocolate mousse with chunky mango and vanilla crumbles’. Despite it’s name, this cake delivered a punchy tartness that’s very much passionfruit rather than mango. The mango comes afterwards in the semi-translucent gel layers as cubes mango with generous bite but retains the tart passionfruit flavour, while the sweetness from the denser chocolate base came through in the background to restrain the tartness just enough.
This is the Chocolate Decadence ($12.50), a ‘Belgian dark & milk chocolate mousse with chocolate cacao sponge coating’.
The lightness of the mousse makes this a light and enjoyable cake, despite its rich chocolate flavour. It’s an elegant chocolate cake overall, but lacked the play on textures that make the Mango Slice so fun.
Having grown out of our ‘fancy’ cake phase that lasted most of our 20s, it’s been a while since I’d indulged in ‘fancy’ cakes. These were a tasty reminder that some good things come in small packages.
Guylian Belgian Chocolate Cafe is located at Shop 2010A, Level 2, Westfield Parramatta Cnr Church &, Argyle St, Parramatta NSW 2150.