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達克瓦茲 DACQUOISE
獨立包裝，一件約75*45*50mm，建議放冰格保存(以提供最佳口感)及最佳食用期為7日 Individual packaging, 75*45*50mm each, keep in frozen state for better texture, best before 7 days小山園抹茶麻糬達克瓦茲 Marukyu-Koyamaen Matcha with Mochi
加入小山園「又玄」製作嘅custard同奶油霜，餅亦有加入抹茶粉製作，中間有仲有麻糬做餡添
A classic combination of “Marukyu-Koyamaen” matcha cream with soft, chewy mochi
HK$40
焙茶焦糖脆珠達克瓦茲 Hojicha with Caramel Pearls
用日本京都宇治焙茶粉製作嘅custard奶油霜，加入焦糖脆珠增強口感同風味，其實都有考慮會唔會用蕨餅做餡，但保存問題會影響口味又係問題嚟
Silk-like Hojicha cream from Uji, Kyoto contrasts the crunchiness of caramel pearls to serve a marvelous texture
HK$30
伯爵茶白桃達克瓦茲 Earl Grey with Peach Purée
用台灣伯爵茶粉製作嘅custard奶油霜，試過用不同方法做個奶油霜發覺台灣嘅茶粉反而最突出個味道，中間有日本白桃果蓉做餡帶出茶香，外層係裝飾用矢車菊
Flavoured with fresh peach purée atop first-rate Taiwanese Earl Grey custard, this dacquoise is truly a treat.
HK$34
柚香金萱茶達克瓦茲 Grapefruit Flower Jinxuan Tea
如果要包晒佢用嘅材料做名會有啲太長，用咗台灣柚香金萱茶粉做嘅custard奶油霜，特別係茶粉用咗柚子花同金萱茶一齊烘焙，花香味會濃D，同柚子係完全無關係，中間仲有桂花釀梨蓉，食落成舊都好花香味
We specially roasted Taiwan Jinxuan tea with grapefruit flowers to elevate the custard’s harmonious aroma to new heights. Pear and osmanthus purée is used as filling.
HK$38
海鹽焦糖芝士達克瓦茲 Sea Salt Caramel Cream Cheese
其實佢係Dacquoise入面最好賣，用Kiri cream cheese做嘅奶油霜，芝士味較突出同軟滑，太古坊定期都有客人幫我掃晒，中間係自家製嘅焦糖醬
An all time favourite! Homemade caramel sauce resting on a velvety custard made from KIRI cream cheese and sea salt is what makes this treat a bestseller.
HK$34
石板街達克瓦茲 Rocky Road
用CALLEBAUT 70%朱古力做嘅奶油霜，有杏仁碎同棉花糖，就正正係石板街雪糕嘅味道，同樣地受另一班太古嘅太太歡迎買俾小朋友食
Marshmallows top our “CALLEBAUT 70% cocoa” chocolate custard infused dacquoise, finished with a sprinkle of chopped almond to fully recreate the classic ice-cream.
HK$30
北海道3.6牛乳達克瓦茲 Hokkaido 3.6 Milk Custard
似牛奶雪糕條嘅味，仲係中間加咗日本製嘅牛奶醬添，原先係中秋禮盒嘅特別版嚟，不過太多人問就做咗core喇
Sandwiching Japanese milk sauce within the Hokkaido 3.6 milk custard, this rich dacquoise is a crowd-favourite for a deliciously good reason.
HK$34
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