結婚おめでとうございます。。。。。。。

Here is your basic Japanese style wedding cake. Japanese style genoise layered with fresh whipped cream and fresh fruits. 38-40% heavy cream is best used, sweetened with 10% sugar. These are also done in layered cakes but the concept remains the same-fresh fruits and fresh whipped cream. You will never see a japanese wedding cake covered with rolled fondant! And yes, the expression "Happy Wedding" is mostly used.

Cacao Field Trip....................

Hawaii is usually know for the coffee that is grown in the islands, however, there is a small farm, about 180 acres, in Wailaua that actually grows and harvests cacao. The fermenting and drying process is done on island and then the beans are sent to the mainland for further processing where it comes back in bars.

Flowers and small pods budding
The cacao farm

Cacao pods
Open one of these when they are ready to be picked(you can tell when they are ready when you give them a shake and the seeds inside rattle)and they have a mild sweet taste when you suck on the pulp. Almost reminds me of sour sap.

The second step, the drying process which normally takes 6-7 days, again depending upon the weather. After a few days, grab a hand full of these and you can already smell the chocolate developing. If you crack open one of these shells you will find the nibs inside full of chocolate aroma. This can already be eaten as is in its pure form. Very intense. Nibs are often chopped up and used in nougatines, tuiles, and cakes.

The fermentation process, the first step in the chocolate making process. This usually takes a week or two depending on the weather.

Coco-Cabana.................

Coconut dacquoise, chocolate-rum ganache, chocolate moelleux, and coconut bavarian cream.

Cherry Tart...............

In season now. Pate sucre', creme d'amande, fresh rainier cherries, topped with a vanilla bavarian cream, creme chantilly, and fresh cherry.

Fruit Tart.....................

All time classic done in the french manner. Sable brenton, creme patisserie, and fresh fruits.

桃タルト。。。。。。。

White peach poached in a pink Zinfandel sweetened and infused with vanilla. The peach is then placed in a demisphere mold and topped with a jelly made with the poaching liquid. Base is a sweet crust base with almond cream(baked) and a thin layer of pastry cream. Garnish is white chocolate ring with crystallized pansies. かわいいでしょう！

Custard Cheesecake..................

Custard cheesecake with a graham cracker crust covered with a white chocolate cinnamon glacage, topped with a joconde decore and creme chantilly