Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He does food tours, events, and consulting in Seoul and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.
So the other night I was out and I decided to be a ninja and take some pictures of the chocolates and cakes at Passion 5. Passion 5 is down by Hangangjin Station and it is the headquarters for Paris Croissant and Paris Baguette. They prohibit taking photos, so I had to do this on the sly. Eventually I got caught, but I got a couple good shots. Here is a shot of their photo case. Their chocolates are outstanding. They use high quality butter and chocolates and it shows.
To the left is a rose chocolate flavored with earl grey tea and in the center are fresh truffles. Now you can tell a good chocolate by the way it feels in your mouth. Like real gold, it should melt instantly. If there is a hard plastic filmy shield around it (It's on most commercially sold chocolates), you know that it's not the best quality.
Another chocolate shot.
The interior is sleek like a Nasa space station. They spared no expense in building the place- evidenced by the high ceilings. This was originally supposed to be a showcase store and a "test kitchen" for new ideas for the main stores. That's why this place doesn't have enough seating for everyone.
Wow...The cakes here are amazing. They have the best chefs in the company working here, because the teachers and the trainees are stationed at Passion 5.
The cakes.
The Creme Bulee. Now I wonder if you get to keep the ceramic bowl.
Another shot of the dessert case.
Here is a cute girl that came over to our table. She was adorable and she could only say, "hanguk saram anieyo (I am not a Korean person)."
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