Taichung
Google
 
Web Taiwanfun
COMPASS: +886 (4) 2358-5466

 

-ARTICLES
-DINING
-NIGHT LIFE
-TEA/COFFEE
-SHOPPING
-ARTS/LEISURE
-REAL ESTATE
-MOVIES
-TRAVEL
-INFORMATION
-MUSIC SCENE
-HUMOUR
-CLASSIFIEDS
-PERSONALS
-LANGUAGE EXCHANGE
-ABOUT US
-MAGAZINE SUBSCRIPTION

HOME > CENTRAL TAIWAN > TEA & COFFEE

COMPASS MAGAZINE > October 2012
   

Moricaca

A.

Moricaca

B.

Moricaca

(04) 2329-6656
349, GongYi Rd, West Dist.
Hours: 11:30 am-9 pm
Delivery available.
Credit cards not accepted.

With "a pure deliciousness that directly touches your heart" as its slogan, this dessert house stands apart from other fancier competitors, instead impressing with its simple, wholesome desserts that use little flavoring, butter and sugar. --By May Chen, translated by Angel Pu

A. Everest Chocolate Cake (NT$620/box) is made with two fine French chocolate brands--Valrhona and Michel Cluizel—mixed with Grand Marnier liqueur. Its multi-layered flavor is just like being "at the top of a Mt. Everest made of chocolate", according to the shop.

B. The main ingredients for Catalana (creme brulee; NT$250/box) are fresh egg yolks, butter, and Cointreau liqueur. To maintain these original flavors, the dessert is baked at low temperatures and the caramel crust is made of Okinawan sugar. Before serving, it is frozen two hours and then allowed to sit for 2-3 minutes to highlight a sugar, cream, Cointreau flavor that is very full but refreshing.

MoricacaC. Moricaca's interior is simple, bright and elegant.

View This Page In Chinese

  Contributor's Boards other resources  
© COMPASS GROUP 2000-2014 site by GCT Taiwan - Search Engine Optimization