Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Recipe By Michael Weldon

Ingredients

Passionfruit Caramel

• 1 cup caster sugar

• ¼ cup butter

• ¼ cup passionfruit juice

Yoghurt

• 1 cup sweet and creamy yoghurt

• 1/3 cup passion fruit pulp

To Plate

• 4 meringue nests

• 1 mango, diced

• ½ cup toasted shaved almonds

• 2 passionfruit

Method

• In a saucepan, cook the sugar over a medium heat until it caramelizes. Add in the butter and remove from the heat. Add in the passionfruit juice and stir until combined. Allow to cool.

• In a bowl mix together the passion fruit and yoghurt until it ripples.

• To plate, crush the meringues then top with passionfruit yoghurt. Top with mango and fresh passionfruit. Then finish with passionfruit caramel and toasted almonds.

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Vanilla Gelato With Pineapple Granita

Vanilla Gelato With Pineapple Granita

Recipe By Louis Tikaram

Ingredients

For each dessert:

• 1 scoop vanilla ice cream

• 1 tbsp diced pineapple

• 1 tbsp nata de coco

• 2 tbsp coconut tapioca (recipe below)

• 3 kitchen spoons pineapple granita

• lime zest  

Pineapple Granita

• 1 l pineapple pure

• 1 l pineapple juice

• 250 ml sugar syrup

• 100 g lime juice & zest

Coconut Tapioca

• 150 g small tapioca pearls

• 500 g simple syrup

• 500 g coconut cream

Method

To Make the Pineapple Granita

• In a large pot over low heat, gently warm all ingredients together. Pour into strong plastic or metal containers and freeze overnight.

To Make the Coconut Tapioca

• Mix sugar syrup with coconut cream and set aside.

• In a large pot boil 4 liters of water, rain in the tapioca pearls and continue to stir until completely translucent (around 10 minutes).

• Pour tapioca & water into a large container of ice and whisk to quickly cool down the tapioca.

• Once the tapioca is cooled and the ice should have melted simply strain the tapioca out and mix with some of the sweet coconut mixture just till it is a custard consistency.  

To Assemble Dessert

• In a small bowl or glass add one scoop of vanilla ice cream.

• Top with a spoon of diced pineapple, nata de coco and 2 tablespoons of the coconut tapioca mix.

• Take the frozen granita mix out of the freezer and scrape with a fork to form a snow-like consistency once you have a large amount up the dessert with a huge mound and zest over some lime. Serve immediately.

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Strawberry Tiramisu

Strawberry Tiramisu

Recipe By Courtney Roulston

Ingredients

• 400 g fresh strawberries

• 1/3 cup strawberry jam

• 1 tbsp lemon juice + 3 tbsp water

• 2/3 cup thickened cream

• 1 cup mascarpone cheese

• 1/3 cup icing sugar, plus extra to serve

• 1 tsp vanilla bean paste

• 18 saviourdi biscuits

Method

• In a small bowl whisk together the jam, lemon juice and water. Strain the mixture through a fine sieve into a flat-sided bowl then set aside.

• In a medium bowl combine the cream, marscapone cheese, sugar and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and thickened.

• Dip the biscuits into the jam mixture then line them into a large serving dish. Alternatively, you can make individual portions in glasses or small bowls. Spread ½ of the cream mixture onto the biscuits in an even layer. Slice 150 g of the strawberries and scatter them onto the cream. Repeat the layering with remaining biscuits, jam mixture and cream until all used.

• Top the tiramisu with remaining strawberries. Cover and refrigerate for 8 hours, or overnight. Dust over a little extra icing sugar before serving.

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Easy Cherry & Honey Tart

Easy Cherry & Honey Tart

Recipe By Courtney Roulston

Ingredients

• 160 g Coles sweet pastry flan base

• 250 g marscapone cheese

• ¾ cup Jalna Greek yoghurt

• 3 tbsp honey, divided

• 1 tsp vanilla bean paste

• 350 cherries, pitted, halved

• zest of 1 lime

• ¼ cup slivered almonds, toasted

Method

• Whisk together the marscapone, yoghurt, half the honey and vanilla bean paste in a bowl until smooth and creamy.

• Spread the yoghurt mixture into the pastry case in an even layer.

• Blitz the lime zest and almonds together in a small food processor until fine crumbs.

• Arrange the cherries on top of the tart and drizzle with remaining honey. Sprinkle with the lime and almond mixture before serving.

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Mango Pudding, Dragon Fruit & Coconut Sorbet

Mango Pudding, Dragon Fruit & Coconut Sorbet

Recipe By Louis Tikaram

Ingredients

• 500 g cream

• 3 gelatin sheets

• 1 g sea salt

• 5 lime leaves

• 300 g mango puree

• 100 g palm sugar

• 2 dragon fruit, peeled and diced

• 4 large scoops of roast coconut ice cream

Method

• In a heavy based pot, add the cream, mango puree, salt, crushed palm sugar and lime leaves. On high heat, come to scalding and allow the sugar to dissolve.

• Allow to steep for 10 mins.

• Bloom the gelatin in cold water then add to the mixture. Strain mixture and allow to cool in a ice bath.

• Allow the mixture to set before portioning evenly in 4 bowls or glasses.

• Allow to cool and set in the refrigerator for 4 hours or over night.

• To serve, scatter diced dragon fruit over the top of the pudding before serving and a big scoop of roast coconut ice cream.

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Honey Yoghurt Flan

Honey Yoghurt Flan

Recipe By Michael Weldon

Ingredients

Caramel

• 150 g sugar

• 50 g honey

• pinch salt

Yoghurt Flan

• 500 g Jalna organic biodynamic yoghurt

• 1 tin Coles condensed milk

• 1 tsp vanilla bean paste

• 2/3 cup Coles pouring cream

• 6 free range eggs

• 2 tbsp Coles Australian honey

• pinch salt

Method

• In a saucepan cook the sugar and honey with ¼ cup of water into a golden caramel.

• Pour the caramel into a flan dish making sure it covers the entire base of the dish. Leave to cool down and set slightly.

• In a bowl whisk together the flan ingredients until smooth. Pour into the flan dish.

• Place the flan into a deep oven dish with a tea towel and a layer of boiling water in the base. Slide into the oven on 180 degrees (C) and cook for 20 minutes or until set.

• Allow to cool for 5 minutes once it comes out of the oven.  Place a plate over the top of the flan dish and flip over to turn out. Be careful not to break it when turning out.

• Eat straight away.

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Prawn Toast Scotch Eggs

Prawn Toast Scotch Eggs

Recipe By Michael Weldon

Ingredients

• 6 free range eggs

• 500 g Coles deli prawn tails, peeled

• 1oo g Coles chicken mince

• 1 garlic clove, grated

• 3 cm long piece of ginger, grated

• 2 spring onion, sliced thinly

• 1 tsp Coles Asia soy sauce

• ½ tsp sugar

• ¼ tsp Coles ground white pepper

• ¼ tsp Coles Asia sesame oil

• sea salt

• 75 g plain flour, separate flat plate for dusting

• 100 g panko breadcrumbs, on separate flat plate for rolling eggs in

• 3 eggs, whisked and in a shallow bowl for dipping eggs in

• oil for frying

Dipping Sauce

• ¼ cup Coles whole egg mayonnaise

• 2 tbsp hot sauce

• ¼ tbsp Coles Chinese five spice

Method

• Cook 6 eggs in boiling water for 6 minutes then remove and cool in ice water. Peel the eggs and set aside.

• In a food processor, add in the prawns, chicken, garlic, ginger, spring onion, soy, sesame oil, sugar, whole peppers and sesame oil. Blend in a food processor until a rough paste is formed.

• Using wet hands, coat the eggs in the prawn mix (about 8mm thick). Dust the coated eggs in the flour, then whisked egg and then roll in the panko breadcrumbs until fully coated.

• Heat the oil to 180 degrees (C). Fry the eggs in the hot oil, a couple of eggs at a time. Cook until the scotch eggs are golden and the prawn filling is cooked through. Repeat until all the eggs are cooked.

• Mix dipping sauce ingredients together and serve as a dipping side next to the eggs.

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Berry & White Chocolate Oat Square

Berry & White Chocolate Oat Square

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor Australian organic creamy style rolled oats

• ⅓ cup pepita seeds

• pinch sea salt flakes

• 2 large ripe bananas, peeled, mashed 

• 250 ml Coles canned coconut milk

• 1 tsp ground cinnamon

• 1 tsp Coles vanilla bean paste

• 2 tbsp Coles Australian pure honey

• ½ cup Coles blueberries

• ½ cup Coles raspberries

• 70 g white chocolate, melted

Method

• Preheat the oven to 180 degrees (C).

• Grease and line a 20 cm x 20 cm slice pan with baking paper, with the edges overhanging to make it easy to remove.

• In a large mixing bowl combine the rolled oats, pepita seeds, salt, mashed bananas, coconut milk, cinnamon, vanilla and honey. Stir well until everything is combined. Fold through half of the berries, being careful not to break them up too much.

• Pour the mixture into the prepared pan and use the back of a spoon to even out the mixture. Pour over the remaining berries and gently press into the surface.

• Bake for 30 minutes, or until golden and firm to the touch.

• Allow to cool in the pan for 1 hour then remove and cut into 9 squares.

• Melt the white chocolate in a zip lock bag and snip off one corner to make a piping bag. Drizzle the chocolate over the bars and allow to set for 10 minutes before serving.

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Classic New England Prawn Roll

Recipe By Louis Tikaram

Ingredients

Seafood Mix

• 500 g Coles cooked prawns, cut into 1 cm pieces

• 3 tbsp lemon juice

• ¼ tsp Coles sea salt flakes

• ⅛ tsp Coles black pepper

• ½ cup finely chopped celery

• ⅓ cup Coles mayonnaise

Toasted Buns

• 4 to 6 Coles hot dog rolls, top part of bun slit longways

• 3 tbsp soft butter 

To Serve

• lemon wedges

• potato chips

Method

• In a bowl, stir the prawn meat, lemon juice, salt, pepper, celery and mayonnaise together then set aside ready to build the rolls.

• Spread the outsides of the buns with butter. Heat a frypan or cast iron pan over medium-high heat. Toast the buns for about 30 seconds on each side until golden brown.

• While the bun is still hot and crispy, fill with prawn mix.

• Serve with potato chips and a wedge of lemon.

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Blueberry, Lemon & Honey Yoghurt Cake

Blueberry, Lemon & Honey Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

• 2 ½ cups self-raising flour

• pinch sea salt flakes

• 3 punnets blueberries

• 1 cup Jalna honey yoghurt (can also use Greek & up the added honey) + extra to serve

• ⅔ cup Australian honey

• ¾ cup extra virgin olive oil

• 2 large free-range eggs

• 1 tbsp lemon zest + 1/3 cup juice

• 2 tsp vanilla bean paste or seeds from 1 pod

• 2 tbsp icing sugar for dusting

Method

• Preheat the oven to 180 degrees (C). Grease and line the base of a 22 cm spring form cake tin. Wash the blueberries and set ⅓ of them aside for the topping. Dust the remaining blueberries in 1 heaped tablespoon of the flour to coat and set aside. Place the remaining flour and a pinch of sea salt into a large mixing bowl and make a well in the middle.

• Whisk together yoghurt, honey, olive oil, eggs, lemon zest, lemon juice and vanilla until well combined. Lastly fold through the floured blueberries.

• Pour the yoghurt mixture into the well in the flour and gently fold through until smooth. Pour the batter into the prepared tin and scatter top with the reserved blueberries.

• Bake in the middle rack in the oven for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the sides from the springform tin and allow the cake to cool before dusting with icing sugar. Serve with extra yoghurt on the side.

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Spiced Watermelon with Labneh, Lime & Hot Honey

Spiced Watermelon with Labneh, Lime & Hot Honey

Recipe By Courtney Roulston

Ingredients

• 1 kg tub Jalna greek yoghurt

• ½ cup Coles australian honey

• 1 lime

• 1 long red chilli, sliced

• ¼ whole watermelon

• ¼ cup mint leaves, finely sliced

Spice Mix

• 2 tsp whole fennel seeds

• 1 tsp coriander seeds

• 2 tsp white sesame seeds

• 2 tsp sumac

• sea salt and cracked black pepper to taste

Method

• Place the yoghurt into a sieve line with a muslin cloth or clean chux cloth suspended over a large glass bowl. Mix a little sea salt into the yoghurt and then pour into the cloth. Cover the top of the yoghurt with the cloth and place in the refrigerator for 8 hours or overnight to drain.

• Place a small pot over a medium heat. Slice the lime in half and place into the pan flesh side down and cook for 3-4 minutes, or until slightly charred. Carefully add in the honey and sliced chilli to the pot. Leave on a very low heat to infuse for 10 minutes.

• Toast the fennel seeds and coriander seeds in a small frying pan until fragrant. Grind into a fine power in a mortar and pestle then place into a small bowl. Toast the sesame seeds and add in with the spices, sumac, sea salt and black pepper.

• Spread the drained yoghurt onto the base of a serving platter. Cut the watermelon into wedges and arrange on top of the yoghurt. Using tongs squeeze the lime juice into the honey mixture then drizzle over the top of the watermelon and yoghurt. Scatter the spice mix over the top and garnish with mint leaves before serving.

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Hack's Apple Crumble

Hack's Apple Crumble

Recipe By Lynton Tapp

Ingredients

• 8 large granny smith apples

• 3 tbsp brown sugar

• 3 tbsp unsalted butter

• 1 cup of orange juice

• 1 packet of crunchy ANZAC biscuits

• ½ cup melted unsalted butter

• sea salt to taste

• vanilla ice cream, to serve

Method

• Preheat an oven to 180 degrees (C) fan forced.

• Start by prepping the apples. This can be done to your liking however, I prefer to peel mine and cut into cheeks. Once you have cut your apples it is best to keep them in cold water with a squeeze of fresh lemon juice while you prepare further.

• To a large pan, add the butter and brown sugar. Heat this mixture until the butter has melted and the sugar begins to dissolve. Drain and add the apples to this butter mixture, completely coat the apples in this mixture and cook for 2-3 minute or until the apples begin to soften and a little caramel begins to form on them.

• Add the orange juice and simmer for 5 minutes or until the apples are just tender.

• Meanwhile in a large mixing bowl, add your ANZAC biscuits and crush into a fine crumb, add the melted butter to the ANZAC crumb and mix until thoroughly combined.

• Remove the pan of apples from the heat and evenly spread the ANZAC mixture over the top of the apples until completely covered.

• Place the pan into the oven and cook for ten minutes or until the crumb begins to golden (further) and the apples are cooked through.

• Serve with vanilla ice cream.

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Affogato With Crunchy Palm Sugar Coffee Beans

Affogato With Crunchy Palm Sugar Coffee Beans

Recipe By Louis Tikaram

Ingredients

Coconut Sorbet

• *makes 2.5 ltrs of coconut sorbet, which will get you about 20 scoops

• 1 ltr Coles coconut cream

• 500 ml young coconut juice

• pinch sea salt

• 500 ml simple sugar syrup (recipe included)

• 500 ml liquid glucose

Simple Sugar Syrup

• 500 g caster sugar

• 500 ml water

Crunchy Palm Sugar Coffee Beans

• 250 g palm sugar

• 1 cup coffee beans

To Serve

• 1 large scoop of coconut sorbet

• 1 shot of espresso

• 1 shot of dark rum

• 1 tbsp of crunchy palm sugar coffee beans

Method

Coconut Sorbet & Simple Syrup Method

• Combine the simple sugar syrup and glucose in a small saucepan and warm slightly just so the glucose can melt and the two ingredients are combined with no lumps. In a large mixing bowl add all the remaining ingredients and the sugar/glucose and whisk together, cool the mixture and churn in your ice cream machine following the manufacturer's instructions then store in the freezer.

Simple Sugar Syrup Method

• Combine the ingredients in a saucepan and bring to the boil. Once boiled, turn to a simmer and allow to reduce slightly for 5 minutes. Cool and store in an airtight container in the refrigerator.

Crunchy Palm Sugar Coffee Beans Method

• Line a rimmed baking sheet with heavily greased baking paper, set aside.

• Heat palm sugar in a deep saucepan.

• Place over high heat and cook, without stirring for 3 minutes.

• Turn heat to medium and continue to cook, without stirring.

• When the sugar starts to slightly darken and you can smell a beautiful caramel aroma, add the coffee beans. Stir to ensure they are all coated in sugar then immediately pour onto the lined baking sheet and spread mixture into an even layer.

• Cool completely, then crush into pieces.

To Serve

• Scoop the coconut sorbet into the glass ahead of time and store in the freezer until ready to serve. When ready to serve, pour the espresso over the sorbet and add a big spoon of crunch.

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Cherry Cobbler

Cherry Cobbler

Recipe By Nicole Horvath

Filling Ingredients

• 1 kg fresh cherries, pitted

• 1 Coles vanilla bean, seeds scraped

• ½ cup caster sugar

• juice of 1 lemon

• 3 tbsp cornflour

• ½ cup water

Cobbler Topping

• 1 cup self-raising flour

• ½ cup almond meal

• 1/3 cup caster sugar

• 85 g unsalted butter, chilled cut into cubes

• ½ cup buttermilk

• ¼ cup flaked almonds

Method

• Preheat the oven to 160 degrees (C) (fan forced).

• In a saucepan, add the cherries, the vanilla bean seeds, sugar and lemon juice. Mix together the cornflour and water to create a slurry and add to the pan. Bring mixture to a boil and simmer for 10 minutes, until thickened. Transfer to an ovenproof dish and spread into an even layer. Allow to cool slightly while you make the topping

• Add the flour, almond meal, sugar and butter to a food processor. Pulse until the mixture resembles breadcrumbs. Add the buttermilk and pulse until the mixture comes together into a dough

• Place spoonfuls of the dough mixture over the top of the cherries. Sprinkle with the flaked almonds. Bake for 35 - 40 minutes, until the top is golden brown. Serve with whipped cream or vanilla ice cream.

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Oat, Almond & Dark Chocolate Biscuits

Oat, Almond & Dark Chocolate Biscuits

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Red Tractor Australian organic creamy style oats

• 1 tbsp Red Tractor chia seeds

• ½ cup plain flour

• 1 tsp cinnamon

• 1 tsp baking powder

• ½ cup dried cranberries, soaked in boiling water for 10 minutes

• ½ cup extra virgin olive oil

• 1/3 cup coconut sugar

• 1 free range egg

• 1 tbsp orange zest

• 70 g good quality dark chocolate, melted

• ⅓ cup slivered almonds

Method

• Preheat the oven to 180 degrees (C) and line a large baking tray with paper.

• In a large mixing bowl combine the oats, chia seeds, flour, cinnamon, baking powder and slivered almonds. In a separate bowl whisk together the olive oil, sugar, egg and orange zest. Drain the cranberries and gently fold through the olive oil mixture.

• Mix the wet ingredients into the dry ingredients until you have a firm dough. Take tablespoon sized amounts of the mixture and roll into rough balls and place onto the lined tray. Repeat with all the cookie mixture. Use a fork to slightly flatten the top of the biscuits then bake for 15 minutes, or until golden and cooked through.  

• Remove from the oven and allow to cool before drizzling the top with the melted chocolate. Allow the chocolate to set before serving.

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Galaktoboureko

Galaktoboureko

Recipe By Phil Vakos

Ingredients

Custard

• 300 g semolina

• 2 ltr milk

• ½ heavy cream

• zest from 1 orange

• 4 free range eggs

• 1 cup caster sugar

• 1 vanilla bean

• 50 g butter

Base

• 200 g unsalted butter

• 1 pack of fresh filo pastry

Syrup

• 2 cups caster sugar

• 1 orange

• 2 cups of water

• 1 cinnamon stick

• 2 cloves

Method

• For the syrup, add all the ingredients into a small pot and bring to the boil for five minutes on a medium heat. Set aside until cool.

  For the custard, add the milk and cream, butter, Vvanilla bean, semolina and orange zest into a medium pot slowly bring to the boil while continuously whisking until it starts to thicken. When the custard has thickened, add the sugar and the eggs one by one, whisking them in gently, allowing them to cool.

  To assemble, melt the 200 g of butter. In a medium-size baking tray, brush the bottom with butter, adding layers of buttered filo pastry overlapping the sides, 8 sheets deep. Pour the custard in and fold the edges of the filo over-the-top. Cut the remaining sheets of filo to fit the top of the baking tray brushing each layer with butter and push the sides of the fill into the baking tray using the pastry brush. Score the top layer of the filo so it's easily cut and served once baked. Bake at 160 degrees for 60 to 75 minutes. As soon as the galaktoboureko is out of the oven, pour the cooled syrup over the top and let stand for 30 minutes before cutting a slice to enjoy.

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Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

Recipe By Louis Tikaram

Ingredients

• 250 g Coles Finest dark chocolate, broken into chunks

• 200 ml Squeaky Gate extra virgin olive oil

• 1 cup brown sugar

• 2 shots espresso coffee

• 1 tsp vanilla paste

• 1 tsp ground cinnamon

• 1 ¼ cups ground almond meal

• 6 eggs, separated yolks and whites in 2 bowls

• 1 tbsp Coles cacoa powder for dusting

• double cream, to serve

Method

• Preheat oven to 160 degrees (C).

  Line a 23 cm cake tin with baking paper-sides and the base.

  Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.

  Remove from the heat and stir the sugar, coffee, vanilla, cinnamon, almond meal and egg yolks into the chocolate mixture. Beat the egg whites until they form soft peaks with an electric beater and then gently fold them through the chocolate mixture.

  Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until a crust has formed on the top of the cake.

  Allow the cake to cool in the tin before transferring to a serving plate. Dust with cocoa powder before serving with double cream on the side.

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Choc Coated Bananas With Roasted Pecans

Choc Coated Bananas With Roasted Pecans

Recipe By Louis Tikaram

Ingredients

• 4 small red tip bananas

• 2 cups dark chocolate

• 4 tbsp Coles organic coconut oil

• ½ cup pecans, roasted and crushed

Method

• Peel the bananas and insert a popsicle stick into one end. Lay the bananas on a tray lined with baking paper and freeze overnight.

• Gently melt the chocolate and coconut oil in a double boiler until smooth then tip into a narrow glass or container for easy dipping.

• Dip the frozen banana into the melted chocolate and twirl to remove any excess. Immediately sprinkle on any toppings while the chocolate is still wet, then place back on baking paper.

• Return the dipped banana to the freezer for 30 minutes or until the chocolate has fully hardened.

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Caramel Apples with Sweet Dukkah and Yoghurt

Caramel Apples with Sweet Dukkah and Yoghurt

Recipe By Michael Weldon

Ingredients

Sweet Dukkah

• ¼ cup pistachios

• ¼ cup cashew nuts, salted

• ½ cup Coles sugar (for toffee – melt sugar in a pan and set in baking paper)

• 2 tbs sesame seeds, lightly toasted

• 2 tbs shaved coconuts, lightly toasted

Caramel Apples

• ½ cup Coles brown sugar

• 2 tbs butter

• 4 Montague apples, peeled and cored

• Jalna sweet and creamy yoghurt, to serve

Method

• In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of apple to the pan, cook until the apples are soft.

• In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.

• To serve, spoon the warm apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.

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Choc Cherry Peanut Smoothie

Choc Cherry Peanut Smoothie

Recipe By Michael Weldon

Ingredients

• 2 cups Coles frozen cherries

• 2 cups Jalna farm to pot organic vanilla yoghurt

• 2 tbs peanut butter

• 2 tbs cacao powder

• 2 cups rolled oats

Garnish

• extra cherry cheeks

• ¼ cup Coles roasted unsalted peanuts

• 2 squares of chocolate for garnish, shaved

Method

• In a highspeed blender, combine the yoghurt, cherries, peanut butter and cacao. Once blended, add the oats and blend again, this will thicken up the smoothie.

• Garnish with diced peanuts, cherries and shaved chocolate.

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