Richmond’s internationally acclaimed husband and wife team of chocolatiers have put their own stamp on traditional Christmas fruit cake in time for the holidays. Following the release of their own version of the Chinese Moon Cakes earlier this year, Dominique and Cindy Duby, who run Wild Sweets, added three types of dried fruits — cherry, cranberry and orange peels with Kirsch brandy — to their pound cake-styled base.
For texture contrast, the cake is placed on top of a disc of hazelnut chocolate praline cream with crispy crepe cookies. And lastly, a soft ganache made with different fruit-based liquid caramels is poured over the crispy praline/cake components.
All of the cakes are decorated with an almond paste top, featuring custom designed patterns representing the holiday theme of snowflakes.
For more information, visit online at DCDuby.com.
