But I was too tired from driving through heavy traffic that we decided to go back on the next day, Sunday.
Tita Divine bought a birthday cake for Renz. And it was no ordinary cake. It's a Belgian Chocolate cake from Ala Creme Bakeshop in Pampanga - which I heard is "one of the best if not "the best" bakeshop in all of Angeles and Pampanga..
What's so special with Belgian Chocolate?
Well, supposedly, Belgian chocolate is considered to be the gourmet standard against which all other chocolate confectionary is measured. Even the Swiss, known for their own high quality chocolate, imported the basic recipe from French and Belgian chocolatiers.
The majority of Belgian chocolate is still made by hand in small shops using traditional equipment. These small chocolate outlets are actually a popular draw for tourists visiting Belgium today.
Similar to wineries, tours of Belgian chocolate shops often involve tastings and exclusive souvenirs. Not the same as the sugary treats offered in American candy shops, these Belgian chocolate pralines could be filled with a variety of different flavored nougats or creams, such as coffee, hazelnut, fruit, or even more chocolate.
Renz's Belgian Chocolate cake (shown above) was dense inside and had a dark color - almost black. Renz also had a lechon head courtesy of Ninong Jess who brought a whole lechon after a Christmas party.
That apple in the pig's mouth is for decor only. In fact, it came from our Christmas tree decor! =) A real apple wouldn't fit anyway as the mouth's opening is too small.
Renz also had Carbonara, and Inihaw na manok and liempo. And vino! But it was only me who took a glass. Wine is good at this time of the year when it becomes a bit chilly in the evenings.
Notice Sandra even wore a sweater in the picture below. Fortunately, Renz didn't make a funny face this time.
Happy Birthday Renz!