Chef Kechi's Bélangerie

Chef Kechi's Bélangerie, French for big house. Poisson, hot chocolate and whipped cream. A popular dessert in Paris. Not paying over 2 months rent to quench my FOMO. So I went to Kajang instead to Trouba tried gas. CK set, RM25. I think in Palais they do it mostly with melted chocolate. Stirring the cocoa powder that is sprinkled on top first, definitely melted chocolate. High percentage of dark chocolate one. Slightly bitter, very rich. Look at how it pours. The taste in between cold stones, chocolate ice cream and barrels. But it's leaning more towards barrels. Hazel nuttiness from the chocolate. Mix a scoop of their whipped cream. The whipped cream that we added in might make it a little more foamy. Slightly oily feeling, the taste is buttery creamy. Sini lah dia cozon. Can't fully judge yet. There's a layer of sugar coating on top. This crust tastes almost the same as the last time my childhood hapsain cream crackers one. Not the most buttery cozon I've tasted. But inside it's soft. The flake, very thin. It's consistent. It doesn't taste doughy. Now this has to be the ultimate test right? To me it's a bit underwhelming. Almost exactly as what you'd expect. A slightly buttery flaky cozon dipped into strong dark chocolate flavour in it would taste like that. What's good about the combination, the melted chocolate does not overpower the slightly buttery flaky cozon. For what it is, RM25. I would expect it to introduce a new flavour for me lah that I've never tasted before. But this is definitely cheaper than Paris' version lah. 6.9.