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Caramel creme chantilly, passionfruit creme, salted caramel mou, hazelnut dacquoise, caramel crunch and milk chocolate plaques.
Dubbed as the "sweet assassin", "Patissier of Pain", and "the Dark Lord of the Pastry Kitchen", finally got to taste them - chewy, not too sweet, delicate. (Pardon, we were very noisy cutting them. Keep volume down.)
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