Using a chocolate with more than 70 percent cacao offers the perfect blend of bitter and sour with woody and spicy hints for premium Christmas cakes.
Enter Grande H, an original chocolate handpicked in France by Grand Hyatt Tokyo pastry chef Hiroshi Kaneko, that is infused in several of the 10 Christmas cakes and breads available at the hotel's Fiorentina Pastry Boutique this holiday season.
Featuring Grande H is the debut pyramid-shaped Louvre (¥23,000 plus tax), with several layers of chocolate sponge, almond, ganache and crispy meringue all coated in chocolate.