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August Selections - The Last Roast of Winter

$55.00

August Selections - The Last Roast of Winter

Welcome back to my fellow chocoholics & flavour purveyors. August is all about textures and pralines coupled together with some new techniques and ideas that we’ve had stewing over these past few months. The theme is fitted around a roast around winter and being the final month for Winter, “The Last Roast” ties in.

PECANS, MAPLE SYRUP & FLEUR DE SEL: We’re starting this month of a simple classic combination but it’s all about refinement. Towards the end of July, we had the opportunity to pick up a 49% Milk Chocolate Couverture from our suppliers. It’s an incredibly high cocoa content, a pronounced cocoa note, less sweet and rich profile. Typically, we would do this with a caramelised white chocolate or the classic milk chocolate combinations we’ve done in the past, but as sort of an experiment in itself, the goal here was to create our own ‘Or Noir’ praline.

HAZELNUTS, TOASTED VANILLA BEANS & COFFEE: A water-based Praline ganache. Two things that shouldn’t exist together - nuts + water in a ganache let alone a praline ganache. The flavours on make sense, but the technique allows us to use a similar technique to creating our water-based ganache from last month to heighten the profile of the hazelnuts. Fortunately, we’ve been able to restock on our Australian hazelnuts and with a combination of a Colombian Single Origin espresso & Vanilla beans courtesy of our very own BASIK Chocolates subscriber: Jay, who’s been generous enough to share his parent’s Vanilla beans grown here in North Queensland.

PUMPKIN SEEDS, CRISPY RICE PUFFS & SUDACHI ASH: The experiment for the month features a few familiar ingredients from the past with one new, bold and distinct flavour: Pumpkin Seeds. Slowly roasted alongside toasted rice puffs, now folded into a dark almost burnt toffee like caramel for this praline and then as a finish between the fleur de sel; a sprinkle of Sudachi Ash.

Each box — $55.

(Additional Info)

• Nine pieces per box; three of each flavour. Contains dairy, soy, tree nuts (hazelnuts, almonds) & seeds (pumpkin), and may contain traces of other nuts. Full allergen card enclosed.

• Schedule: Pre-Orders from 6th to the 16th. First dispatch commences on the Week of 17th August. Final orders dispatched on the Week of 24th August.

• All orders are shipped between Monday-Wednesday of dispatch weeks listed above. All orders are sent via Express Post and are shipped with thermal insulated liners and cold packs.

August Selections - The Last Roast of Winter

Welcome back to my fellow chocoholics & flavour purveyors. August is all about textures and pralines coupled together with some new techniques and ideas that we’ve had stewing over these past few months. The theme is fitted around a roast around winter and being the final month for Winter, “The Last Roast” ties in.

PECANS, MAPLE SYRUP & FLEUR DE SEL: We’re starting this month of a simple classic combination but it’s all about refinement. Towards the end of July, we had the opportunity to pick up a 49% Milk Chocolate Couverture from our suppliers. It’s an incredibly high cocoa content, a pronounced cocoa note, less sweet and rich profile. Typically, we would do this with a caramelised white chocolate or the classic milk chocolate combinations we’ve done in the past, but as sort of an experiment in itself, the goal here was to create our own ‘Or Noir’ praline.

HAZELNUTS, TOASTED VANILLA BEANS & COFFEE: A water-based Praline ganache. Two things that shouldn’t exist together - nuts + water in a ganache let alone a praline ganache. The flavours on make sense, but the technique allows us to use a similar technique to creating our water-based ganache from last month to heighten the profile of the hazelnuts. Fortunately, we’ve been able to restock on our Australian hazelnuts and with a combination of a Colombian Single Origin espresso & Vanilla beans courtesy of our very own BASIK Chocolates subscriber: Jay, who’s been generous enough to share his parent’s Vanilla beans grown here in North Queensland.

PUMPKIN SEEDS, CRISPY RICE PUFFS & SUDACHI ASH: The experiment for the month features a few familiar ingredients from the past with one new, bold and distinct flavour: Pumpkin Seeds. Slowly roasted alongside toasted rice puffs, now folded into a dark almost burnt toffee like caramel for this praline and then as a finish between the fleur de sel; a sprinkle of Sudachi Ash.

Each box — $55.

(Additional Info)

• Nine pieces per box; three of each flavour. Contains dairy, soy, tree nuts (hazelnuts, almonds) & seeds (pumpkin), and may contain traces of other nuts. Full allergen card enclosed.

• Schedule: Pre-Orders from 6th to the 16th. First dispatch commences on the Week of 17th August. Final orders dispatched on the Week of 24th August.

• All orders are shipped between Monday-Wednesday of dispatch weeks listed above. All orders are sent via Express Post and are shipped with thermal insulated liners and cold packs.

  • Nine (9) pieces of the above bonbons, pralines and truffles, Three (3) of each.

  • Tasting Card/Ingredients List

  • BASIK Narrative Experience

  • Ingredients List: Dark Chocolate Couverture ((Cocoa Mass (Minimum 60%), Sugar, Cocoa Butter, Soy Lecithin, Natural Vanilla), Milk Chocolate Couverture ((Minimum Cocoa 38%), Sugar, Cocoa Mass, Cocoa Butter, Whole Milk Powder, Skimmed Milk Powder, Emulsifier: Soy Lecithin, Natural Vanilla), White Chocolate Couverture ((Min. Cocoa 36%) Sugar, Cocoa Butter, Skimmed Milk Powder, Anhydrous Milk Fat, Soy Lecithin, Natural Vanilla), Gold Chocolate Couverture ((White Chocolate with Caramel (Min. Cocoa 35%) Cocoa Butter, Sugar, Whole Milk Powder, Milk Sugar, Whey Powder (Milk), Skimmed Milk Powder, Caramelised Sugar (2%), Soy Lecithin, Natural Vanilla, Salt.), Caster Sugar, Pistachios (origin: Iran), Morello Cherry Puree, Cocoa Butter, Thickened Cream (35%), Cream Cheese, Unsalted Butter, Almonds (origin: Australia), Sorbitol (E420), Dextrose, Glucose (E965), Cherry Blossom Puree (origin: Japan), Pure (100%) Yuzu Juice (origin: Japan), Brown-Butter Biscuit (Plain Flour, Unsalted Butter, Dark Brown Sugar, Eggs, Full-Cream Milk, Baking Powder, Sea Salt), Inverted Sugar (E414), Fleur De Sel (sea salt, origin: France), Orange Blossom Essence (origin: France), Tahitian Vanilla Bean (origin: Tahiti), Yellow Pectin, Citric Acid.

    Colours: Colours E((122), (102) (133), (124), (171), (132), (129*), (120), (173), (132).

  • Storage: Please store in a cool and dry area at ambient temperature recommended: 15°C to 19°C. It isn’t recommended to store it in a fridge, however if you need to, please keep the wrapped up or stored in an airtight container. If stored in a fridge, consume within 7-10 days of receiving your chocolate.

    Freezing: Alternatively, you can vacuum seal them into an airtight container and freeze it. This stops the flavours from degrading over time and to avoid spoilage. When ready to consume remove from freezer and place into fridge to come up to temperature slowly then remove from fridge 30 minutes earlier prior to eating.

  • BASIK Chocolates will not be able to provide a guarantee on the quality or safety of your products if sent to a PO Box or Parcel Locker. As such, we will not be accepting any orders with a PO Box or Parcel Locker. Apologies for any inconvenience but we just want your chocolates to arrive safely and for you to enjoy them in the best possible way!