KAFFIR LIME &
SICHUAN

DARK CHOCOLATE BASE

As the dark cacao shell melts in your mouth, a burst of sourness from the lime and fragrance of the kaffir lime infusion dominate your palate. Slowly the acidity fades and a popping candy sensation at the back of your tongue. An oily and mouth-watering sensation will highlight the back of your gums and cheeks for a 3-5 seconds only to subside away. To finish rush the front of your palate with sweetness from lime zest and bittersweet chocolate reuniting at the front of your palate.

HAZELNUT PRALINE & MURRY RIVER SALT

DARK CHOCOLATE BASE

Bite through the bittersweet cacao shell to reveal a moreish and hazelnutty smoothness. Nostalgia may kick in as this orgasmic moment of salt and crunch skittles across your palate. The hazelnut praline is mixed with a smooth but unsweetened milk chocolate and the deceptive crunch comes from the unique Paillete Feulletine and a sprinkle of Cacao nibs.

LOCAL ROAST COFFEE & VANILLA MILK

MILK CHOCOLATE BASE

I learnt about this way of creating a caramel in a more silky and smooth way from Melbourne. This wonderful culmination of special vanilla beans from Mexico has a more robust and deeper fragrance that tantalises the palate the moment the milk cacao shell melts off. A delicate and smooth sweetness rolls off the palate shortly revealing a local roasted coffee which is nutty in its finish. This beauty will make you think “Screw just having one of these, give me 10!”

MATCHA & MANDARIN

white CHOCOLATE BASE

This smooth blend of white chocolate melts and reveals a burst of citrus and sour fragrant notes of Mandarin. As the sour and acidic notes build up towards the front of your palate, a softer matcha note greets you with a warming green tea sensation towards the rear palate. It continues to build slowly but vanishing almost too quickly as a rush of the sweet notes of the white chocolate and mandarin provide a lasting sweet citrus finish. Simply foodgasmic.

LEMON & THYME

WHITE CHOCOLATE BASE

The sweet white cocoa shell melts, the lemon reveals itself with sourness and acidity. The white chocolate centre envelops a ‘lemon cheesecake’ texture and will spark some fond memories. The thyme creeps through the rear of your palate providing a refreshment through the combination of sweet and sour notes to provide an everlasting finish.

PINEAPPLE & GINGER

WHITE CHOCOLATE BASE

Bite through the white cocoa shell to reveal a pineapple caramel infusion that will punch across your palate with a gutsy tang and sweetness. A mouth-watering sensation will kick in around the front of your palate which fades away as a light and refreshing kick of ginger reveals itself to finish this piece.

PISTACHIO PRALINE & BACON

DARK/MILK CHOCOLATE BASE

The evolution of praline has begun! A combination of a dark chocolate shell with a milk chocolate pistachio praline interior. As the dark chocolate shell melts off, your palate is greeted with roasted notes of pistachio goodness. A smooth texture initially that reveals some bites of salty bacon that pops across the palate. Upon the finish, sweet and nutty notes reveal a mouth-watering effect, making you question life if there was no bacon left in the world.

BRANDY CHERRIES & CAYENNE PEPPER

My masterpiece! These cherries have been left in a jar to soak inside a 5 yr VSOP Armagnac. Much like a cognac, this Armagnac is bursting with notes of dried fruits, fruit cake, and a low body of spice. The shell melts onto your palate revealing a smooth dark cacao ganache and as you bite through, the wondrous Armagnac cherry will burst in your mouth. A heighten profile of a sweet cherry and hit of alcohol will wash away as the slow and mild heat of the cayenne pepper creeps through with a long finish. A culmination of two aphrodisiacs should be getting your blood flowing for the next piece.

SALTED 'BURNT' FIG JAM

Figs! An ode to the profiles of burnt fig jams. This truffle houses a fig jam used made with a muscovado sugar to provide some mellow notes of malt and fig. Partnered with a smoked Applewood salt, this truffle starts with the sweet jam filling bursting across your pallet, creating a mouthwatering sensation. Hints of salt will skittle across your palate. A long lasting smoky finish will linger across the back of your palate.

MASALA ORANGE & VANILLA CHAI

MILK CHOCOLATE BASE

Chai! I picked a more mellowed whole chai tea that has an absence of aniseed but has an infusion of Madagascan vanilla beans bringing out the sweetness in it. The milk chocolate shell melts over your palate revealing the burst of flavours of the chai. Initial notes and fragrances of cloves, cardamom and star anise will reveal itself only to melt off revealing the candied orange segment which has been glazed in a masala chai sugar give you a jolt of freshness. The notes of vanilla may not be as apparent; however, it will give you a heightened feel of sweetness across the spices you taste on your palate.

RUM & RAISIN

MILK CHOCOLATE BASE

A classic flavour profile found in my mother’s favourite ice cream flavour – Rum ‘n’ Raisin. Raisins that have been soaked in a 5yr Angostura Carribean Rum, that has notes of molasses sugar and raisins to heighten it’s counterpart. The milk chocolate shell melts off reveal a combination of sweet notes of Tahitian vanilla bean ganache and a soft alcoholic burst from surrounding the raisin. As you bite through the raisin a heighten sense of the alcohol and more subtle notes of brown sugar and creaminess flowers across your palate. Mum has approved this! 

TASMANIAN MOUNTAIN PEPPER BERRY & SMOKED SALT

DARK CHOCOLATE BASE

The FIRST flavour profile BASIK has worked on with a native Australian ‘bushtucker’ ingredient. The dark chocolate shell melts off revealing stronger acidic notes that lean towards a mixed berry compote. It hangs on the balance between bittersweet cacao and acidic notes that transforms to sweet and salty as the salt reveals light smokey undertones. A sharp turn as you may feel a tingle through your neck and towards the back of your head that wakes you from a momentary pause of discovery which leaves a subtle but distinguishable note of pepper around the exterior portions of your palate but the centre.