The word Namelaka is a japanese term for creamy texture and the technique for making this creamy texture comes from the Valrhona school of pastry. The gianduja cream, sits on a green tea sponge and a crunchy chocolate biscuit base. The subtle flavours combine magically and melt in the mouth. The cake is gently decorated with a fine layer of milk chocolate to add to this creamy, chocolaty combination.
Namelaka cake is best consumed on the day of purchase however it does keep well refrigerated for up to two days after date of purchase. It is recommended to take the cake out of the refrigerator 20mins before consuming so the chocolate flavour can be fully appreciated.