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September Selections - Citrus & Smoke

$55.00

Welcome back to my fellow chocoholics & flavour purveyors.

September is all about celebrating the start of spring and the beautiful citrus season we are blessed with here in Australia. In past selections, we have used citrus combinations as ‘palate cleanser’ of sorts amongst the other combinations. This set features Kalamansi and Blood Oranges as the main combinations with believe it or not, an almost “classic” to the eyes caramel bonbon as the piece between the two.

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Kalamansi & Toasted Five-Spice
A kalamansi gel paired with a toasted five-spice ganache all inside a white chocolate shell. It’s citrus season and Kalamansi so this is the perfect opportunity for us to showcase this tiny little morsel. The five-spice is blended here and toasted by hand before it goes into the ganache.

Burnt Vanilla, Blood Orange & Hazelnuts
A play on the classic combination with small twist using blood oranges. First we take our Vanilla beans, char over an open flame until the outside looks properly burnt, slice it and drop it into our fresh blood orange juice and then made into a jam. Alongside a smooth hazelnut praline to accompany it.

Double Caramel, Tonka Beans & Smoked Milk Chocolate
Double the caramel?. An technique that isn’t used often, but we take our white granulated sugar, spread it in baking tray and away into a low temp oven where it can't melt. After three hours, it’s still granulated sugar with a little milliard reaction — a pale blonde colour — then that sugar becomes an actual caramel, which is what gives it a darker toffee depth. Smoked milk chocolate, fleur de sel and a good sprinkle of tonka.

Each box — $55.

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(Additional Info)

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

• Schedule: Pre-Orders from 11th to the 15th. First dispatch commences on Monday, 16th August. Final orders dispatched on the Week of 28th August or until sold out.

• 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 back to my fellow chocoholics & flavour purveyors.

September is all about celebrating the start of spring and the beautiful citrus season we are blessed with here in Australia. In past selections, we have used citrus combinations as ‘palate cleanser’ of sorts amongst the other combinations. This set features Kalamansi and Blood Oranges as the main combinations with believe it or not, an almost “classic” to the eyes caramel bonbon as the piece between the two.

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

Kalamansi & Toasted Five-Spice
A kalamansi gel paired with a toasted five-spice ganache all inside a white chocolate shell. It’s citrus season and Kalamansi so this is the perfect opportunity for us to showcase this tiny little morsel. The five-spice is blended here and toasted by hand before it goes into the ganache.

Burnt Vanilla, Blood Orange & Hazelnuts
A play on the classic combination with small twist using blood oranges. First we take our Vanilla beans, char over an open flame until the outside looks properly burnt, slice it and drop it into our fresh blood orange juice and then made into a jam. Alongside a smooth hazelnut praline to accompany it.

Double Caramel, Tonka Beans & Smoked Milk Chocolate
Double the caramel?. An technique that isn’t used often, but we take our white granulated sugar, spread it in baking tray and away into a low temp oven where it can't melt. After three hours, it’s still granulated sugar with a little milliard reaction — a pale blonde colour — then that sugar becomes an actual caramel, which is what gives it a darker toffee depth. Smoked milk chocolate, fleur de sel and a good sprinkle of tonka.

Each box — $55.

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

(Additional Info)

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

• Schedule: Pre-Orders from 11th to the 15th. First dispatch commences on Monday, 16th August. Final orders dispatched on the Week of 28th August or until sold out.

• 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!