The very lovely folks from The Choc Pot invited Ash and I to try their menu. How could we say no to chocolate and waffles?
I have blogged sponsored posts in the past and make no secret of it, but maintain my honest opinions above all. After meeting owners of The Choc Pot, Ash and Deej, my job could not be easier. They are the loveliest people, and a very smart couple too. Before opening The Choc Pot, Ash was in the middle of a medicine degree and Deej studied law.
Watching Ash and Deej prepare our desserts, I’m struck by how passionate and in sync they are. You need to be if you’re frequently pulling 14 hour work days.
They say never trust a skinny cook, but I’m willing to make an exception. Everything, from the waffles to the marshmallows are made fresh on-site by Ash, who is the chef behind the desserts. There is no compromise on quality and the best ingredients possible are used: free-range eggs, unrefined caster sugar, jersey milk and callebaut chocolate.
Coffee is available, but it’s the specialty teas that are intriguing. A wide range of tea flavours is served in-store to complement the desserts on offer. Fruit flavoured teas such as: Japanese lime green tea, passionfruit and white peach black tea are recommended consumption with rich, chocolatey desserts to balance out their intensity.
Chocolate, vanilla and caramel. This holy trinity of confection forms the chocolate souffle. Gooey top and cake-like on the bottom. The chocolate souffle, made with dark Belgium callebaut, is a powerful shot of dark chocolate for die-hard chocolate fiends. Some may consider vanilla ice cream a plain, ‘safe’ option but when provided a generous scoop of it, it is almighty. And the salted caramel sauce is so wickedly good, it should be bottled up and sold by the jar. Have a spoonful of chocolate followed by one of ice cream. Return to a spoonful of chocolate but this time, drizzle some salted caramel on top. Alternate. You could even incorporate the vanilla and caramel. Being in contact with the ice cream, causes the caramel to harden slightly into a chewy toffee. What fun.
To enjoy with the souffle, Deej recommends a soursop tea. There are two varieties of the soursop tea available. The sencha (green) and black, I gave the latter variety a go because I’m told the sencha is more popular, and I root for the underdog. I can tell you the underdog is not strong or bitter at all. It tastes light and fruity and smells incredible.
Their white chocolate panna cotta is one of those desserts that requires hyperbolic descriptions. The white chocolate panna cotta is bona fide creamy, which pairs so well with the tangy pineapple and mint salsa, supplied in an adorable baby jug for you to tip into your glass at your leisure. While the emphasis is on home-style desserts, this is quite a fancy dessert. And it really is very very very (three verys) good.
The Choc Pot panna cotta is astonishing. The white chocolate panna cotta is a must-try. You must eat the panna cotta.
On Monday, The Choc Pot launched a new range to their menu called the ‘Summer in a jar’ series. It introduces three new mouthwatering creations:
Red Velvet Ice Cream Cake – Red velvet cake, cream cheese, strawberries, chocolate shavings
TCP’s Neapolitan Sundae – Strawberries, homemade vanilla marshmallows, choc brownie gelato drizzled with chocolate
White Choc Fruity Smashed Pavlova – Blueberries, strawberries, passionfruit, meringue in Ash’s words ‘smash it in like an Eton Mess’
Source: The Choc Pot Facebook
The Choc Pot is only a five minute walk from Burwood station, not only are the desserts homemade with high quality ingredients, but they are terrific.
MsBrulee and (my) Ash dined at The Choc Pot as guests, opinions however, are my own.