The Choc Pot HCube, Roseberry
Tantalise your taste buds with a pot of molten chocolate
Located Shop 9, 61–71 Mentmore Avenue Rosebery, NSW 2018
The Choc Pot tells the story of how a young couple, Ash and Deej, took the road less traveled and opened up their own chocolate cafe in Burwood. Ash, the mastermind behind the whimsical desserts of The Choc Pot gave up studying medicine to pursue this culinary career. And we should all be grateful that he chose this path because his creative talents in dessert making are second to none. Since the opening of the Burwood branch in 2014, the pair have had a successful run with Choc Pots popping up all over Sydney. Drool Worthy World have been avid fans of The Choc Pot since its inception in 2014 and coincidentally, this is when we started food blogging. Check out our previous posts here for the Burwood branch and here for the Chatswood branch.
On this occasion, we were with a bunch of foodies as part of an FCBA NSW Meetup at the more recent branch, The Choc Pot HCube in Rosebery. What I love about The Choc Pot is that although they always have their go-to signature dishes available, they still keep on reinventing the wheel with at least one new dessert each month. It keeps things interesting for us loyal Choc Pot fans and also gives us another reason to revisit.
Let’s start with their signature dishes. Firstly, their namesake, my all-time favourite, The Choc Pot, a chocolate fondant best known for its eruption of chocolate lava. It’s baked fresh so it comes out warm, gooey and rich. Certainly, the desserts at The Choc Pot are indulgent but when paired with their fine selection of fruity teas, the richness of the desserts can be significantly pared down. My favourite teas to order include the White Peach Tea, a subtle white a black tea with a hint of peach and Passionfruit Black Tea.
Another classic dessert at The Choc Pot is The Secret Garden, a rich Callubaut dark chocolate layer together with a light and fluffy Callebaut white chocolate layer and topped with tiny chocolate balls. The beautifully smooth and creamy chocolate mousse is balanced perfectly by the crispy texture of the chocolate balls. The S’more Nuts, a crunchy waffle that you’re sure to go nuts for — topped with roasted hazelnuts, home-made fluffy melt-in-your-mouth marshmallows and drizzled generously in Belgian chocolate and TCP’s peanut butter. And who could forget the iconic upside down icecream waffle cone, the Honeycrumb Waffnut, where waffle meets doughnut. These honey-cinnamon flavoured waffnuts were served as a stack topped with rock salt caramel ice-cream and crunchy biscuit crumbs, Belgian chocolate and a cute waffle cone hat.
The dessert of the month was the Cherry Apple Pie Crepe — a warm cherry and apple stew on a vanilla cinnamon anglaise bed, topped with a white chocolate drizzle and brown sugar cinnamon crumble. A homely dish with classic cherry and apple flavours leaving a warm, fuzzy feeling in your belly.
Another fairly new addition to the menu were the Tea-infused Hot Chocolates and I tried the Mango Sencha and White Chocolate. I didn’t know what to expect with this combination but surprisingly, it worked, the sencha blended nicely with the sweetest and creaminess of the white chocolate and subtle hint of mango. There was a graininess to the texture of this hot chocolate which was interesting. If you’re not feeling too adventurous, then go the signature Red Velvet Hot Chocolate which is always a winner — made with Jersey milk and a mix of dark and milk Belgian melted chocolate, topped with delicious cream cheese whipped cream.
Overall
The desserts at The Choc Pot are innovative and cheeky and celebrates everything that TCP stands for — “living cheeky”! Everything is made fresh, on premises and with a lot of TCP TLC. Even though they have some winning signature desserts such as The Choc Pot, Honeycrumb Wafflenut and The Secret Garden, they keep on reinventing the wheel with new desserts and drinks each month. The perfect place to indulge in chocolate after a dinner out with friends.
Verdict: Mind Blown
Service: 4/5
LeeLoo and Tommy H dined as guests as part of an FCBA Meetup.
