TK6 JOY OF PASTRY Mar2013.pdf
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38<br />
| TASTING KITCHEN | march 2013<br />
tasting notes<br />
Bite into one of Chef Thomas’ “Sweetie”<br />
cherries. A thin metallic carapace of<br />
chocolate splinters, and then there is<br />
a moment of anticipation before your<br />
teeth meet the flesh of the cherry. He<br />
has a secret way to keep the fruit<br />
plump and juicy, which he doesn’t<br />
share, but once you do get your teeth<br />
into the cherry, some really top quality<br />
schnapps oozes out. Crazy delicious.<br />
一口咬下主厨的「甜心」樱桃巧克力<br />
球,首先吃到的是巧克力碎片铺成的<br />
薄薄外壳,以及咬下樱桃前的片刻期<br />
待。他的秘诀是能让樱桃饱满多汁,樱<br />
桃入口时,真正鲜美至极的樱桃香味<br />
在口中化开。真是美味得让人疯狂!<br />
march 2013 | TASTING KITCHEN | 39
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