Zach’s La Bomba

The stunning lacquer glaze on this chocolate blackberry mousse cake has its origins in Japan. The secret to its shine is simply gelatin. My version came from the renowned pâtissier Sugino-san, whose bakery is in Tokyo. Zach Townsend’s is adapted from La Petite Rose in Paris, where its patissière is also from Japan. She uses it to glaze her signature cake, Le Valentin. Together, Zach and I perfected this glorious glaze, which is used in three other cakes in this book. Zach used it to re-crea