CHOCOLATE INDULGENCE

Artisanal patisserie Róa is known for its chocolate creations, one of which is the Midnight cake, a vegan delight that founder and chef‑owner Jane Tan introduced in 2021. Born out of “pure passion and love” for Tan’s god‑daughter Emma, who is allergic to eggs and dairy and is gluten intolerant, the cake features three layers of fluffy, creamy dark chocolate sponge, made with avocado puree instead of butter, layered with dark chocolate ganache and finished with an all‑over coating of freshly whipped chocolate mousse made from a blend of rice cream and coconut cream, topped with hand‑sprayed pure cocoa butter, edible gold flakes and Moroccan rosebuds. While it is created for vegans and those with food intolerances, Midnight is also well received by non‑vegans—perhaps, Tan suggests, because “vegan food and cakes have gained traction in recent years, as people are more cognisant of how their food and dessert choices have a bearing on their health and the environment”. Midnight is also available as a cupcake—the same delicious dark chocolate sponge made more decadent with a heavenly molten dark chocolate core and a generous layer of dark chocolate ganache on top—and a bite‑sized sandwich‑like cookie, comprising two crispy layers and a rich, smooth dark chocolate cream, that offers a different mouthfeel.