Launched 3 weeks ago, this double chocolate brownie is made using 2 kinds of chocolate: 65% Inaya Dark chocolate 41% Alunga Milk chocolate, topped with caramelised cooca nibs and served warm in a pot. The portion served is indeed huge, requiring at least 2 pax or more to indulge in, unless you have a huge fetish for chocolates. As I was dining alone, I must admit that I got really taken aback when it was served to me, as I was wondering how I would be able to manage it all on my own, despite having a sweet tooth. True enough, I was on the verge of giving up before half of it. Not that it wasn’t nice or so, the decadent and luscious chocolate cake was a pleasant indulgence and satisfaction to the palate only for the first few bites as it got rather overwhelming and saccharine after awhile. Fortunately the scoop of uji matcha ice cream which I had added on managed to alleviate the situation a little, with a subtle, fragrant earthy note. Made using matcha sourced from @matchayasg, the ice cream had a distinct earthy note but unfortunately lacking a lingering bitter undertone which I would have adored, as a hardcore matchaholic. The texture was great though; a smooth, creamy and melt-in-the mouth kind. On the other hand, the brownie came with a crisp surface layer with caramelised cocoa nibs that added a pleasant crunch factor. On the downside, the texture was a little dry and crumbly at some regions and it would have been better if it was more fudgy and moist instead .
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#burpple #smitteneats