KOKO SAMOA
An indulgent dessert that contains hot chocolate in its purest form made by roasting Samoan cacao beans over the fire, then crushing them into a powder, then paste and setting in styro-foam cups.
- Dried coffee meringue
- Grated chocolate
- Macadamia cream
- Samoan cacao beans
- Whisky-infused Mānuka Honey
Use fine chocolate to make a Crémeux (and anglaise folded through Koko Samoa), macadamia cream, dried coffee meringue and grated chocolate. The dish is best savoured with a spoon filled with a caramel made from the delicious whisky-infused Mānuka Honey and topped with salted burnt macadamia.
