Partnering with Wellington’s Bohemein Fresh Chocolates for the entire month, the talented chefs from DeBrett’s Kitchen will incorporate the all-natural...
These are more like lovely little almond cakes than donuts, but they work really well in the ring shape. If rosewater is not your thing, leave it out and add a little more vanilla extract. Rosewater can vary in strength, so add it to taste, with some caution.
Our incredibly simple Aro Ha chocolate encompasses all the goodness of raw cacao – a true superfood – with none of the additives and sugar that get added to most. Raw cacao comes from the cacao plant – Theobroma cacao. This Latin name means ‘food of the Gods’ and the indigenous South Americans knew instinctively that cacao nourished them on many levels.
This cake has been a labour of love; we wanted to create the perfect vegan chocolate cake that was moist...
This dessert is our mash-up of a classic tiramisu and the much-loved Australian choccy ripple cake. It’s bogan meets Italy, kind of like driving through Portofino in a VL Commodore, with just as much impact.