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This ice cream dessert is our constructed version of the 'Mud Pie' and features different complementary aromatic elements including;
Moist roasted hazelnut 'meringue-style' sponge cake infused with a coffee Kahlua liquor punch
Coffee and white chocolate Semifreddo - a heat foamed 'sabayon' that is cooled and then folded with whipped cream into a light mousse (no gelatin)
Blended bean to bar Chocolate Berry (strawberry + blackberry) ice cream
Milk chocolate whipped Chantilly cream topped with Oreo cookie crunch
Note that our ice cream is distinctly unique as it is produced using a soft serve machine yet is made entirely based on our own formulation instead of from industrial mixes. Without those chemically engineered mixes it is very difficult to formulate recipes from fresh ingredients using that type of machinery. Our artisan ice cream is handcrafted in micro batches to be lower in fat (± 8%), sugar (± 18%) and is made with pure fruit (± 20% for the chocolate version). We also do not use eggs so that we do not need to heat the mix* thus retaining all of the aromatic properties of the final product. *We use pasteurized dairy and flash processed pasteurized fruit purées as they are as close to fresh picked fruits and do not need further processing.
Servings: 430g / 2-3 servings depending on portion size
Serving/Storage: This dessert is sold frozen and can be kept in that state for up to 6-weeks (-18°C / 0°F). Our ice cream is best enjoyed at a temperature between -6 to -8°C / 18°F to 21°F so, when fully frozen, remove from the freezer and leave in fridge for 15-20 minutes to allow it to reach the perfect serving temperature.
NB - If serving the dessert in slices, best to cut into quarter so that each serving has the same amount of each element.