Chocolate_Box_December_002.jpg
Chocolate_Box_December_002.jpg

Croissant Duja Dragées

$24.00

Croissant Duja Dragées

Our second dragée snack is something we’ve been dreaming of creating for a few years. Some of you might remember the matched pairing we created a few moons ago for the crew at SMWS Australia. We made those flavours available to our subscribers too, and the result was a bonbon many of you hailed as one of BASIK’s top three combinations: our Croissant Couverture bonbon, made with the plain croissants our Brisbane followers voted their favourite. It was a multi-layered, multi-sensory concoction of reduced coffee gel, croissant milk chocolate ganache and an almond duja made with even more croissant couverture.

Now we’ve recreated it as a dragée. Each centre starts with a mini-cube of our signature roasted almond duja and sea salt, panned in croissant couverture (caramelised white chocolate blended with baked, buttery croissant) with a touch of Bunker Coffee’s freeze-dried speciality coffee.

150g in a sealed food-safe bag inside a tube. Each tube — $24.

Dragée photos are on their way. We’ll share them once our first batch comes off the pan, so for now the images show our other pieces.

(Additional Info)

• Contains gluten (wheat), eggs, milk, soy, tree-nuts (almonds). May contain traces of other tree nuts (hazelnuts, pistachios) and sesame. Contains coffee. Full allergen card enclosed.

• Schedule: Pre-orders open Friday 30th October. Choose your dispatch week at checkout: Monday 30th November, Monday 7th December or Monday 14th December. If your order has items from more than one dispatch week, we’ll send everything together in the latest week you chose.

• All orders are sent via Express Post and are shipped with thermal insulated liners and cold packs. Store in a cool, dry place at 15–19°C.

Dispatch week:

Croissant Duja Dragées

Our second dragée snack is something we’ve been dreaming of creating for a few years. Some of you might remember the matched pairing we created a few moons ago for the crew at SMWS Australia. We made those flavours available to our subscribers too, and the result was a bonbon many of you hailed as one of BASIK’s top three combinations: our Croissant Couverture bonbon, made with the plain croissants our Brisbane followers voted their favourite. It was a multi-layered, multi-sensory concoction of reduced coffee gel, croissant milk chocolate ganache and an almond duja made with even more croissant couverture.

Now we’ve recreated it as a dragée. Each centre starts with a mini-cube of our signature roasted almond duja and sea salt, panned in croissant couverture (caramelised white chocolate blended with baked, buttery croissant) with a touch of Bunker Coffee’s freeze-dried speciality coffee.

150g in a sealed food-safe bag inside a tube. Each tube — $24.

Dragée photos are on their way. We’ll share them once our first batch comes off the pan, so for now the images show our other pieces.

(Additional Info)

• Contains gluten (wheat), eggs, milk, soy, tree-nuts (almonds). May contain traces of other tree nuts (hazelnuts, pistachios) and sesame. Contains coffee. Full allergen card enclosed.

• Schedule: Pre-orders open Friday 30th October. Choose your dispatch week at checkout: Monday 30th November, Monday 7th December or Monday 14th December. If your order has items from more than one dispatch week, we’ll send everything together in the latest week you chose.

• All orders are sent via Express Post and are shipped with thermal insulated liners and cold packs. Store in a cool, dry place at 15–19°C.

A Very BASIK Christmas 2025

The festive spirit has officially kicked off & as corny as this sounds, everything you see here is about Patience & Love.

Our Christmas Selections of Bonbons starts off with a gentle simmer and poach for our Tasmanian cherries that have been soaking in an Aged 21yr old Single Cask Rum since January of this year. 11 months transformed the Rum into a Dark Pink concoction thanks to the Cherries. This is carefully made into a beautiful complex jam and paired up a Tonka Bean ganache & roasted almond “pie crust” base.

Our Brown-Butter Biscuit Couverture, what may seem like a simple process but a little time and patience in our stone-ground refiner is what gives it that smooth and melt in your mouth moment. A double caramel that sounds like it’s extra sweet, however the double caramelised sugar transforms it into an almost savoury-like note that adds a new dimension to traditional caramels.

And to close off, an experiment inspired by the great Aussie Pavlova – a triple-layered Pate De Fruit of Kiwi, Mango & Strawberries gently placed between a toasted Vanilla-Bean & a Creamy Coconut ganache.

Boozy Christmas Cherry Tart - Rum-Soaked Cherry Jam, Tonka Beans & “Pie Crust”

The Sweet Tooth - Brown-Butter Biscuit Couverture, Malt Caramel, Almond Biscuit Duja

Pavlova with a Twist - Kiwi, Mango & Strawberries (Layered Pate-De-Fruit) & Coconut Vanilla Ganache

Allergens: Contains Gluten (Wheat), Eggs, Milk, Alcohol, Soy, Nuts & Tree Nuts. May contain traces of other Nuts & Tree Nuts.


A Very BASIK Christmas includes:

  • 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 64%), Sugar, Cocoa Butter, Soy Lecithin, Natural Vanilla), Milk Chocolate Couverture ((Minimum Cocoa 41.3%), Sugar, Cocoa Mass, Cocoa Butter, Whole Milk Powder, Skimmed Milk Powder, Emulsifier: Soy Lecithin, Natural Vanilla), White Chocolate Couverture ((Min. Cocoa 34%) Sugar, Cocoa Butter, Skimmed Milk Powder, Anhydrous Milk Fat, Soy Lecithin, Natural Vanilla), Gold Chocolate Couverture ((White Chocolate with Caramel (Min. Cocoa 30.4%) Cocoa Butter, Sugar, Whole Milk Powder, Milk Sugar, Whey Powder (Milk), Skimmed Milk Powder, Caramelised Sugar (2%), Soy Lecithin, Natural Vanilla, Salt.), Almonds (origin: Australia), Caster Sugar, Cocoa Butter, Thickened Cream (35%), Rum-Soaked Cherry Puree (Cherries, 21yr old Single Cask Rum (ABV: 54%), Unsalted Butter, Sorbitol (E420), Glucose (E965), Brown-Butter Biscuit (Plain Flour, Unsalted Butter, Dark Brown Sugar, Eggs, Full-Cream Milk, Baking Powder, Sea Salt), Coconut Puree, Strawberry Puree, Kiwi Fruit, Dehydrated Shortcrust Pastry (Flour, Unsalted Butter, Caster Sugar, Sea Salt), Dextrose, Inverted Sugar (E414), Fleur De Sel (sea salt, origin: France), Bourbon Vanilla Bean (origin: Tonga), Tonka Beans (origin: Brazil), Tahitian Vanilla Bean (origin: Tahiti), Yellow Pectin, Citric Acid.

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

    Nutritional Value: BASIK Chocolates A Very Basik Christmas (per 100g) — | Energy 2110 kJ | Protein 5.5g | Fat,total 33.7g | Saturated (Fat) 16.4g | Carbohydrate 43.5g | Sugars (Carbohyrdate) 35.8g | Sodium 266mg |

  • 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!