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October Selections -- Sunday Desserts

$55.00

Welcome back to October my fellow chocoholics.

This month is themed around the Sunday leftovers & desserts. For me personally, this usually followed by a feast the Saturday night before. Corn on the cob, boiled in water with a pinch of salt, then whilst it’s still hot basted with melted butter and sprinkled with chilli flakes.

Following that is a medley of leftover roast vegetables, roasted butternut pumpkin seasoned with toasted cumin and paprika to tag alongside the leftover lamb roast. Now that you know my inspiration, I can tell you there ain’t no lamb in this month’s selections, however, we have an incredible selection that is an ode to those Sunday leftover desserts.

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Spiced Pumpkin Caramel & Pumpkin Seed Praline
Starting off with the October nod to Halloween and those leftover veggies, our new twist on the BASIK Chocolates Spiced Pumpkin Caramel — I’m calling this Pumpkin on Pumpkin. Just earlier in the year we featured our first attempt with Pumpkin Seeds and we wanted to have that distinct nutty note from the Pumpkin Seed Praline contrasted with our Spiced Pumpkin Caramel.

Vanilla Bean ‘Custard’, Anise & Toasted Rye Bread Duja
A play on on a classic - Bread Pudding. This seems simple on paper but the complexity for this will surely be a surprise out of the three. Think of that anise spice note that plays on a toasted vanilla bean ganache that almost taste like custard and then paired with a toasted rye sourdough bread made into a beautiful gianduja with roasted almonds.

Sweetcorn, Togarashi with Brown Butter & White Sesame
Buttered Corn with Chilli. Call this the experiment of the month, a few months of refining my idea of the perfect combination of ingredients for the ultimate appetizer dish for a Sunday leftover dish. Think sweet, savoury, umami with the faintest kick with an almost peanut butter like finish to it all. This will be elegance in a single bite!

Each box — $55.

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(Additional Info)

• Nine pieces per box; three of each flavour. Contains gluten (wheat, rye), milk, soy, tree-nuts (almonds) & seeds (pumpkin, sesame). May contain traces of other tree nuts. Full allergen card enclosed.

• Schedule: Pre-Orders from 9th to 18th October. First dispatch commences on Monday, 19th October. Final orders dispatched on the Week of 28th October 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 October my fellow chocoholics.

This month is themed around the Sunday leftovers & desserts. For me personally, this usually followed by a feast the Saturday night before. Corn on the cob, boiled in water with a pinch of salt, then whilst it’s still hot basted with melted butter and sprinkled with chilli flakes.

Following that is a medley of leftover roast vegetables, roasted butternut pumpkin seasoned with toasted cumin and paprika to tag alongside the leftover lamb roast. Now that you know my inspiration, I can tell you there ain’t no lamb in this month’s selections, however, we have an incredible selection that is an ode to those Sunday leftover desserts.

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

Spiced Pumpkin Caramel & Pumpkin Seed Praline
Starting off with the October nod to Halloween and those leftover veggies, our new twist on the BASIK Chocolates Spiced Pumpkin Caramel — I’m calling this Pumpkin on Pumpkin. Just earlier in the year we featured our first attempt with Pumpkin Seeds and we wanted to have that distinct nutty note from the Pumpkin Seed Praline contrasted with our Spiced Pumpkin Caramel.

Vanilla Bean ‘Custard’, Anise & Toasted Rye Bread Duja
A play on on a classic - Bread Pudding. This seems simple on paper but the complexity for this will surely be a surprise out of the three. Think of that anise spice note that plays on a toasted vanilla bean ganache that almost taste like custard and then paired with a toasted rye sourdough bread made into a beautiful gianduja with roasted almonds.

Sweetcorn, Togarashi with Brown Butter & White Sesame
Buttered Corn with Chilli. Call this the experiment of the month, a few months of refining my idea of the perfect combination of ingredients for the ultimate appetizer dish for a Sunday leftover dish. Think sweet, savoury, umami with the faintest kick with an almost peanut butter like finish to it all. This will be elegance in a single bite!

Each box — $55.

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

(Additional Info)

• Nine pieces per box; three of each flavour. Contains gluten (wheat, rye), milk, soy, tree-nuts (almonds) & seeds (pumpkin, sesame). May contain traces of other tree nuts. Full allergen card enclosed.

• Schedule: Pre-Orders from 9th to 18th October. First dispatch commences on Monday, 19th October. Final orders dispatched on the Week of 28th October 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!