How Sweet It Is In The Patisserie At Le Blanc Spa Resort Cancun

I came, I saw, I ate pastry.

Indeed I did. That’s because the AAA Five-Diamond Le Blanc Spa Resort in Cancun, as an all-inclusive property, makes sure  that every little thing is included  in your stay, simply for your delight That means pastry, pastry, and more pastry. There’s even on on-site patisserie on property, where guests can indulge themselves – at no extra cost. This is a huge point of differentiation for Le Blanc, and it’s one of the resort’s most outstanding features. When COVID is over, and you find yourself traveling again, you can enjoy sweet surrender at this luxury Mexican property.

I’ve been to some of the finest patisseries in France, and I can honestly tell you that the sweets and desserts at Le Blanc are mini-Michelangelo works of art.

Chef Patissier Gonzalo Ponce Munoz granted me an interview in Kakau, the patisserie, where the sweet swirls and rectangles of delight are proudly displayed like Cartier jewelry in their glass cases. Here, you can even get fresh-made crepes (bring on the Nutella!) in a wealth of assorted flavors – just as you can on the streets of Paris.

Chef Munoz and his team make at least 300 assorted pastries and treats every day. The truffles “are handpainted with a paintbrush,” and  “it takes two hours to make 21 chocolates,” he told me. The truffles are made using the powder of dehydrated vegetables (crushed with a mortar and pestle) as paint, and are created in molds that are polished with vodka or rum. Then comes the ganache filling, a mixture of chocolate, cream, butter, sugar and other flavors. The result are truffles that look like shiny jewels, and the taste is even better. In fact, they look like colored Murano glass that you’d find in Venice.

Then come the French-inspired macarons, in flavors such as rose petals, red berries, mojito and coffee that are worthy of master French pâtissier Pierre Herme.  You can eat these to your heart’s content while staying at the resort. If you desire to take some home as a souvenir, a beautiful box filled with 10 of them costs $53. In a word, they are sensational. “We do it all in-house and we make everything ourselves, to assure high quality,” he said. Chef Munoz only uses Valrhona chocolate, certainly a brand among the world’s best. “The director of Valrhona Americas sometimes comes here and brings special chocolate. We work with  them directly – their chefs trained us,” Chef Munoz added.

The glass cases also hold round chocolate balls in a wealth of flavors, including the iconic Mexican mole. “There are 90 ingredients in the traditional mole sauce,” Chef Munoz told me. “The ingredients can include chilies, tomato, pumpkin seeds, chocolate, star anise, cinnamon and cloves.”

Every day the patisserie also showcases two varieties of cake – always a carrot cake, and then another such as lemon meringue. You can also opt for chocolate-covered raisins, chocolate-covered almonds, chocolate-chip cookies, and hazelnuts covered in chocolate and adorned in 24K edible gold leaf.

Then let’s not forget the 12 daily ice creams that are served complimentary at Glace, the on-site scoop shop. You’ll find indulgent flavors such as Oreo and Mexican chocolate, along with ice cream sandwiches, watermelon popsicles, Mexican eggnog with chocolate, and a daily milkshake, not to mention chocolate-covered cones, and terrific toppings.

Last but certainly not least, the daily  luncheon buffet showcases pastries that realty are too beautiful to eat. These silken sweets can include such goodies as goat’s cheesecake, carrot cake verrine, gianduja tarts,  and pina colada eclairs. Many of them are adorned with designs made of sugar, such as daisies, and gold leaf.

One of the amenities brought to my room was a chocolate tree with green “leaves,” with miniature chocolate red “apples” at its base.

How did I like them apples? Again, the treat was almost too beautiful to eat, and totally memorable. That’s what a stay at Le Blanc is all about.

For more about my Wanderlust travels, please Follow me on Instagram at @Debbikickham, and please subscribe to Forbes.com.