San Domingue - Dark Chocolate, Plantain, Rum, Brittany Crunch
San Domingue - Dark Chocolate, Plantain, Rum, Brittany Crunch
14.50 - 29.50
San Domingue needs no introduction. This is the founding pastry of Mad About Sucre and an all-time favorites. This pastry pairs well with our House-Blended Tea of Mint, Green Tea and Lemongrass

The Art of Eating : Start off by plucking the Dark chocolate Rum Boxes off the top of the cake and pop into your mouth. Let the rum swirl. Cut the cake vertically so that all components can be savored together including the base of the Brittany Crunch. Pop the segment into your mouth. Let the oral euphoria begins!
Note : Do not eat layer by layer, or color by color

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