Umeshu producer Choya has teamed up with Sydney’s Black Star Pastry to launch the Choya Black Forest Cake, which will be available at the end of this month.

The collaboration brings together two companies with a strong focus on natural ingredients, as both Choya and Black Star Pastry only use 100 per cent natural ingredients in their products.

Speaking about the collaoboration, Choya’s Shinji Inaba said: “The Choya Black Forest Cake has been inspired by the classic European Black Forest Cake, but this one uses unique ingredients from Japan to create this delicious delight.

“Built to look like a divot of the forest floor, the Japanese Forest Cake is made of layers of hojicha (roasted tea) sponge, Choya confit ume fruit (Japanese plum), ume liqueur infused cream, garnished with matcha moss, leaves and bark of dark chocolate, as well as whole confit ume fruit.”

Black Star Pastry said it was excited to launch the new cake in collaboration with Choya adding, “We have created an unexpected but happy marriage of flavours.”

The new cake will be available from Black Star Pastry stores from Friday, 25 August.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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