Chocolate_Box_December_002.jpg
Chocolate_Box_December_002.jpg

June Selections - Heat That Earns It

$55.00

June is looking a bit toasty for us at BASIK Chocolates.

 

Three combinations built around warmth — a collation of spices and chilli itself. A chilli oil brand familiar in plenty of households that earns its heat. A ginger and yuzu gel over a roasted almond gianduja. A shell made from corn chips, because it simply works.

 

Nine pieces. Three of each flavour.

 ———————————————————————————————————

01 — Smoked White Chocolate, Toasted Queensland Vanilla & Lao Gan Ma Chilli Oil

White chocolate ganache, gently cold smoked with Applewood chips with Queensland vanilla beans — lightly toasted to preserve its incredible floral note. A few drops (possibly more) of Lao Gan Ma chilli oil. Inspired by a discussion on unusual savoury elements that work well with classic vanilla bean ice-cream. As a cohesive, singular ganache, together, expect warmth that arrives after the sweetness and stays considerably longer with a subtle umami finish. White chocolate shell, plain. Nothing to distract from what’s building inside.

 

02 — Yuzu & Fresh Ginger Gel, Caramelised White Chocolate & Roasted Almond Gianduja

Young ginger for that light sweetness and gentle warmth with a pure yuzu juice set into a gel — acidity and heat occupying the same space without cancelling each other out. Underneath, something familiar from us, a gianduja made from caramelised white chocolate and roasted almonds, stoneground until smooth. Milk chocolate shell to balance the sharpness above it. Almost like a palate cleanser but not quite…

 

03 — Corn Chip Couverture Shell, Green Peppercorn Caramel & Rice Krispie Praline

The shell is corn chip couverture. If that made you pause or blink twice, good. Inside: green peppercorns crushed and steeped overnight in cream, used to deglaze a caramel with a considerable amount of cultured butter. At the base, a rice krispie praline with more corn chip couverture. It crunches. It lingers. It’s bold.

 ———————————————————————————————————

Pre-orders close Sunday 7th June. Dispatch Monday 8th and Tuesday 9th June.

Shipping paid separately at checkout.

 

Allergen information: Contains milk, soy (Lao Gan Ma chilli oil, Felchlin couverture), tree nuts (almonds). May contain traces of wheat (gluten), peanuts, sesame and other tree nuts.

———————————————————————————————————

June is looking a bit toasty for us at BASIK Chocolates.

 

Three combinations built around warmth — a collation of spices and chilli itself. A chilli oil brand familiar in plenty of households that earns its heat. A ginger and yuzu gel over a roasted almond gianduja. A shell made from corn chips, because it simply works.

 

Nine pieces. Three of each flavour.

 ———————————————————————————————————

01 — Smoked White Chocolate, Toasted Queensland Vanilla & Lao Gan Ma Chilli Oil

White chocolate ganache, gently cold smoked with Applewood chips with Queensland vanilla beans — lightly toasted to preserve its incredible floral note. A few drops (possibly more) of Lao Gan Ma chilli oil. Inspired by a discussion on unusual savoury elements that work well with classic vanilla bean ice-cream. As a cohesive, singular ganache, together, expect warmth that arrives after the sweetness and stays considerably longer with a subtle umami finish. White chocolate shell, plain. Nothing to distract from what’s building inside.

 

02 — Yuzu & Fresh Ginger Gel, Caramelised White Chocolate & Roasted Almond Gianduja

Young ginger for that light sweetness and gentle warmth with a pure yuzu juice set into a gel — acidity and heat occupying the same space without cancelling each other out. Underneath, something familiar from us, a gianduja made from caramelised white chocolate and roasted almonds, stoneground until smooth. Milk chocolate shell to balance the sharpness above it. Almost like a palate cleanser but not quite…

 

03 — Corn Chip Couverture Shell, Green Peppercorn Caramel & Rice Krispie Praline

The shell is corn chip couverture. If that made you pause or blink twice, good. Inside: green peppercorns crushed and steeped overnight in cream, used to deglaze a caramel with a considerable amount of cultured butter. At the base, a rice krispie praline with more corn chip couverture. It crunches. It lingers. It’s bold.

 ———————————————————————————————————

Pre-orders close Sunday 7th June. Dispatch Monday 8th and Tuesday 9th June.

Shipping paid separately at checkout.

 

Allergen information: Contains milk, soy (Lao Gan Ma chilli oil, Felchlin couverture), tree nuts (almonds). May contain traces of wheat (gluten), peanuts, sesame and other tree nuts.

———————————————————————————————————

When I Finally Fly Over to Japan — Mystery Box
When I Finally Fly Over to Japan — Mystery Box
$170.00

  • 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!