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November Selections - Toast, Twist & Umami

$55.00
Limited Availability

Welcome to our November Selections...

This month is themed around our pantry raid. We have fruits of the season, a twist on a praline and a combination of toast and umami.

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Chilli, Toasted Rice, Rye, Almonds & Smoked Maple Syrup
Kicking off November with a playful combination of textures. We featured our Rye Bread Praline last month and the nuances that came from it were simply sensational, we wanted to see if we could evolve that with more.

We start off with our caramelised sugar mixed with our Smoked Maple Syrup and then we add our dried chilli for heat, toasted rice puffs and dehydrated rye sourdough. All of this is folded into a combination of our roasted almond paste & some caramelised white chocolate couverture with a hint of our Grand-Cru milk chocolate couverture.

Kalamansi & Grapefruit
Back to our regular program of having a palate cleanser in-between our two flavour packed bonbons. This is simple, punchy and taps on our love for seasonal produce. Similar to how we made our own blood orange puree, we’ll be doing the same for both our grapefruit and kalamansi limes.

Shio Koji Caramel & Toasted Buckwheat
Finishing on something special that would have a few degrees of nuance. Fortunately, through a friend of a friend, I got given a small batch of Shio Koji, which is a fermented rice base for marinades and simply boosting that umami factor in what it’s married with. Here we’re going to be using a Smoked Pepe Saya Cultured Butter to partner with this Shio Koji inside our caramel. And for added texture, crunch and more umami, one of our all-time favourite ingredients from our friends over at The Good Grub Hub — Toasted Buckwheat (Soba-cha).

Each box — $55.

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(Additional Info)

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

• Schedule: Pre-orders open Friday 30th October and close Saturday 14th November. Boxes dispatch on Monday 16th November.

• 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.

Welcome to our November Selections...

This month is themed around our pantry raid. We have fruits of the season, a twist on a praline and a combination of toast and umami.

———————————————————————————————

Chilli, Toasted Rice, Rye, Almonds & Smoked Maple Syrup
Kicking off November with a playful combination of textures. We featured our Rye Bread Praline last month and the nuances that came from it were simply sensational, we wanted to see if we could evolve that with more.

We start off with our caramelised sugar mixed with our Smoked Maple Syrup and then we add our dried chilli for heat, toasted rice puffs and dehydrated rye sourdough. All of this is folded into a combination of our roasted almond paste & some caramelised white chocolate couverture with a hint of our Grand-Cru milk chocolate couverture.

Kalamansi & Grapefruit
Back to our regular program of having a palate cleanser in-between our two flavour packed bonbons. This is simple, punchy and taps on our love for seasonal produce. Similar to how we made our own blood orange puree, we’ll be doing the same for both our grapefruit and kalamansi limes.

Shio Koji Caramel & Toasted Buckwheat
Finishing on something special that would have a few degrees of nuance. Fortunately, through a friend of a friend, I got given a small batch of Shio Koji, which is a fermented rice base for marinades and simply boosting that umami factor in what it’s married with. Here we’re going to be using a Smoked Pepe Saya Cultured Butter to partner with this Shio Koji inside our caramel. And for added texture, crunch and more umami, one of our all-time favourite ingredients from our friends over at The Good Grub Hub — Toasted Buckwheat (Soba-cha).

Each box — $55.

———————————————————————————————————————————————————————————————

(Additional Info)

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

• Schedule: Pre-orders open Friday 30th October and close Saturday 14th November. Boxes dispatch on Monday 16th November.

• 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!