Theobroma - Indirapuram, Ghaziabad

Sanjay Goel

October 31, 2025

4

Each of the ‘Navratri’-Special products ordered and received subsequently was packed appropriately.

The ‘Sabudana Kheer’, as per its description on the official ‘Theobroma’ patisserie app, was meant to deliver on ‘Rosewater’ in terms of flavour via the ‘Sabudana’ pearls. However, upon taste, the ‘Kheer’ came across as if containing ‘Coconut Cream’. The ‘Coconut’ was unexpected, yet pleasing to one’s palate. The intended ‘Rosewater’ did not come through in terms of ‘aroma’ and/or flavour at all. A glance at the product’s list of ingredients led to one realising the presence of ‘Coconut Milk Powder’, thereby affirming the presence of ‘Coconut’ in some form. The ‘Kheer’ delivered on an, initially, ‘Mousse’ dessert-like, and, gradually, ‘Panna Cotta’ dessert-like consistency. It was thick in terms of mouthfeel and quite creamy in terms of texture. As implied, the ‘Kheer’ was best had slightly chilled or straight out of the refrigerator. The fruits atop the ‘Kheer’ contributed to aesthetic appeal. They did not stand out in terms of texture and/or flavour. Nonetheless, they did come across as ‘fresh’ and their inclusion in the ‘Kheer’ was welcome. Overall, the ‘Sabudana Kheer’ was worth the purchase.

The ‘Chocolate Mousse Cup’ was topped with a dollop of ‘Whipped Cream’ and a ‘Chocolate Leaf’ seemingly composed of ‘Milk Chocolate’. The dessert was, as indicated via the product’s description on the official ‘Theobroma’ patisserie app, ‘finished’ with ‘Cocoa Glaze’. The dessert constituted appropriate portion size, considering the price paid. As implied, it was best had slightly chilled or straight out of the refrigerator. Upon taste, the ‘Whipped Cream’ and ‘Chocolate Leaf’ were felt at first. The former was sweetened appropriately and delivered on a light dairy-based ‘Milk’-like flavour. The latter had a ‘bite’ to it in terms of texture, but little-to-no ‘Chocolate’ flavour. Even though the dessert’s description on the official ‘Theobroma’ patisserie app suggested the ‘Mousse’ being composed of ‘Dark Chocolate’ in its entirety, the ‘Mousse’ came through as if composed of layers of ‘Dark Chocolate’ and ‘Milk Chocolate’-based ‘whipped’ components. The ‘Dark Chocolate’ layer might have been, in terms of execution, representative of the ‘Cocoa Glaze’ aforementioned. It was not offensively bitter and/or ‘drying’ to one’s mouth. The ‘Milk Chocolate’ layer was the ‘best’ of all components. Thankfully, it constituted the majority of the dessert. It was creamy, sweet, and tasty. Overall, the ‘Chocolate Mousse Cup’ was worth the purchase.

The ‘Hazelnut Pastry’ delivered on an ‘intense’ chocolate flavour and a ‘pudding’-like texture via the ‘Dark Chocolate Mousse’ component. It was ‘smooth’ in terms of mouthfeel, which might be attributed to the apparent presence of ‘Hazelnut’. However, the ‘Mousse’ was not as prominent on the ‘Hazelnut’ in terms of flavour as otherwise indicated via the product’s description on the official ‘Theobroma’ patisserie app.
The ‘Hazelnut Halve’ and ‘Milk Chocolate’ ‘thin’ atop the ‘Pastry’ contributed to aesthetic appeal, as well as the intended ‘Hazelnut’ texture-flavour and a chocolatey-sweet flavour respectively.
The ‘Almond Flakes’ on the ‘side’ were crispy and crunchy in terms of texture. While they were not seasoned or flavoured, they were tasty. It seemed that they had been lightly sautéed or toasted prior to their incorporation into the ‘Pastry’: not ‘roasted’ as otherwise suggested via the product’s description. Nonetheless, this component of the ‘Pastry’ was quite good. The apparent utilisation of ‘Kuttu Atta’ was not noticeable, whereas it seemed as if the ‘base’ was primarily composed of ‘fine’ ‘Almond Meal’. However, the ‘base’ was too floury and underbaked for one’s liking. It was the disappointing aspect of the ‘Pastry’. Overall, the ‘Pastry’ can be tried out.

The ‘Rajgira Brownie’ constituted appropriate portion size, considering the price paid. I consumed it at room temperature. Upon taste, the ‘Brownie’ had an unmistakable ‘gelatinous’ feel to it: as often experienced via soaked ‘Flax Seeds’. Hence, one felt as if the ‘Brownie’ ‘base’ was similar to that of the patisserie’s ’Outrageous Brownie’ which is prepared with ‘Flax Seeds’ among other ingredients. The ‘Rajgira Atta’ contributed to a noticeable ‘grit’ in terms of mouthfeel, which complemented the ‘Chocolate Chunks’ seemingly part of the ‘Brownie’ very well. Living up to its description stated on the official ‘Theobroma’ patisserie app to a ‘T’, this product was, undoubtedly, the ‘best’ among all ‘Navratri’-Special products purchased via the patisserie this time around. Overall, the ‘Rajgira Brownie’ was well worth the purchase.

I extend my heartfelt wishes to one and all on the auspicious occasion of ‘Navratri’.
Thank you team ‘Theobroma’ patisserie.
All the best!
Regards.

Devansh Jindal

October 31, 2025

4

Cake was not as soft as it used to be. This cake is a bit hard than usual

Rupali Narad

October 31, 2025

4

Truly amazing flavours fresh cake really loved it

Rahul Mishra

October 31, 2025

5

Brownie was very low to expectations and also the portion size was very very small compared to hefty price their was no overload of any cream on the brownie not sure if correct product and quantity was even delivered. Brownie was very very dry not ideally had with other brands.

Sanjay Goel

October 31, 2025

5

The ‘Christmas Special’ ‘Bundt Cake’ constituted a fairly generous portion size, even if the ‘5 servings’ as stated on the outer packaging of the ‘Cake’ were taken into account. The outer packaging of the ‘Cake’ was impressive, as it helped ensure that the ‘Cake’ could serve as a ‘centrepiece’ atop a ‘dining table’ for ‘Christmas’ or ‘New Year’ festivities with family and friends. It could be easily cut into with a sharp knife dipped in warm water, wherein one could obtain ‘clean’-edged ‘hefty’ wedges to cater to even 6-7 people if not more. The ‘Cake’, if left over for consumption, could be stored inside of the refrigerator without hassle or worry.
The ‘donut’-shape of the ‘Cake’ contributed to aesthetic appeal, and it is, indeed, how ‘Bundt Cake’ is meant to look like. However, the ‘Cake’ was not ‘donut’-like in the slightest in terms of texture and/or flavour.
The ‘Milk Chocolate’ layer atop the ‘Cake’ was one of the most flavourful components of the ‘Cake’. As it ‘settled’ atop the ‘Cake’, it became ‘firm’: to the point of ‘crackling’ as soon as the ‘Cake’ was bitten into. Had the ‘Milk Chocolate’ been softer in terms of texture, it might have worked even better as a key constituent of the ‘Cake’.
The dry figs and prunes were provided for atop the ‘Milk Chocolate’ layer, each serving its purpose well enough in terms of delivering on its flavours and characteristic ‘gritty’ and chewy textures respectively.
The ‘Almonds’ atop the ‘Cake’ I received were ‘whole’ with their ‘skin’ or ‘peel’ on. They were, apparently, coated in ‘Gel’ or ‘Glaze’. They did not come across as ‘roasted’ necessarily. While they provided for a ‘nutty’ flavour, the ‘Gel’ or ‘Glaze’ hindered one from experiencing their characteristic ‘bite’ or ‘crunch’ in terms of texture.
The ‘Candied Sugar’ and ‘White Chocolate Crunchies’, however, acted as ‘filler’ more so than contributing to the ‘Cake’ in terms of texture and/or flavour. None of them had any sweetness, instead being akin to ‘chewy’ and flavourless ‘fondant’ of sorts.
The ‘Cake’ base itself did deliver on the flavour of ‘Candied Orange’ very well. It came across as if being ‘Vanilla’ or ‘Yellow Cake’-based. In terms of texture, it was highly crumbly: reminiscent of that of ‘Semolina’ or coarse ‘Sooji’. I have not experienced this texture in ‘Cake’ format, and cannot state if or not it is meant to represent ‘Bundt Cake’ in its true sense.
The other decorations atop the ‘Cake’ (‘Fondant’-based ‘Snowflake’ and ‘Motif’) contributed to aesthetic appeal and were decent in terms of texture (slightly chewy) and flavour (lightly ‘sugar’-based sweet).
Since ‘heating instructions’ with respect to the ‘Cake’ were not provided for, some of the ‘wedges’ were had at room temperature. Those ‘wedges’ delivered on the ‘Semolina’-like crumbly texture more so than the ‘wedges’ warmed up inside of an ‘OTG’ on ‘Low Power’ mode prior to consumption. The latter delivered on a distinct ‘crumbly’ texture, whilst coming across as ‘cake’-based. It has to be experienced so as to be truly understood. The ‘Milk Chocolate’ layer remained ‘firm’, not ‘warming’ up as otherwise desired.
When compared with many of the other offerings via ‘Theobroma’ patisserie in recent past (some of which do not constitute even half the serving size of the ‘Bundt Cake’ but are at a similar price point), the ‘Bundt Cake’: for its portion size, decent flavour, and relative affordability; constitutes a viable option for ‘Christmas’ and ‘New Year’ festivities.
Wishing ‘Merry Christmas’ and ‘Happy New Year’ (in advance) to one and all!
All the best team ‘Theobroma’ patisserie!
Thank you.
Regards.