Cuvée Deniz Karaca

Beautiful work by Chef Joshua Kraupner-Taylor at Paringa Estate 😍

"Truffle dinner 2026 - pumpkin pie, maple, Cuvée white chocolate, milk crumb, flinders truffles"

Winter mornings were made for espresso in your chocolate. ☕️

Our Espresso Hazelnut Crunch pairs freshly roasted Stash coffee with gianduja hazelnut, and a 42% milk chocolate made from Solomon Islands cocoa and South Gippsland milk.

It's got crunch. It's got depth. It's got you covered until spring.

Available online now – https://cuveechocolate.com.au/our-range/espresso-hazelnut-crunch

An incredible dish by Head Chef Lakhan Bhounsle at NOMAD Sydney 😍

Chocolate Mont Blanc, Smoked Chestnut,

Made with our Noir 80% dark chocolate. 🖤

Available exclusively on NOMAD's Truffle Brunch menu.

The current selection of petits fours to end your experience at Reine & La Rue 😍

- Fudge caramel enriched with Cuvée Chocolate 46% milk chocolate, finished with a sprinkle of smoked sea salt

- Aerated chocolate, light and crisp like honeycomb, lightly infused with native pepperberry

- Earl Grey madeleine filled with Peninsula honey and dusted with plum powder

- Blood orange pâte de fruit, lightly coated in sugar — just as the French intended

There's a quiet art to hot chocolate after dark. 🥃

Stir a splash of something good into your Cuvée and turn it into a proper night cap:

72% Classic Dark with Sea Salt – dark rum, cognac or a single malt

75% Chilli Dark – dark rum, añejo tequila or bourbon

62% Chai Latte Dark Milk – amaretto, Kahlúa, Baileys or Frangelico

Same stoneground chocolate, just dressed up for later in the evening. Pick your pairing and take your time. ☕️

Shop the range: cuveechocolate.com.au/our-range

Backhaus Bakery Rhubarb + White Chocolate Mille Feuille 😍

Layers of rye puff pastry, Cuvée Bianco white chocolate cremeux, rhubarb poached with rosella

Sensational work!

Huge thanks to Karina for creating this beautiful Chai Hot Chocolate recipe! ☕️

If you want to give it a try, you can get 15% off all 150g Cuvée Drinking Chocolate canisters for the month of June. Use the code HOTCHOC at the checkout 👉️ https://cuveechocolate.com.au/our-range

INGREDIENTS 🥛 (makes 2)

2 cups milk of your choice (I prefer full cream milk)
2-3 tsps homemade chai blend*
2-3 tsps Cuvée 72% Classic Dark Hot Chocolate powder
Honey or sugar, according to taste
Whipped cream and chocolate flakes, to serve

METHOD 🍫

1. Pour the milk in a saucepan with the chai blend.

2. Bring to a gentle simmer stirring occasionally.

3. Turn off the heat, cover and let it infuse for 5-10 minutes (the longer you leave it steeps, the stronger the chai flavour).

4. Strain the chai infused milk back into the saucepan.

5. Whisk in the hot chocolate powder with honey or sugar if desired, warming until smooth (don't let it boil).

6. If you like, froth the milk lightly with a milk frother at this stage.

7. Pour into two cups and serve hot, with a dollop of whipped cream and shavings of dark chocolate on top.

*How to make Karina's chai blend 🫚
Combine ½ cup black tea, 4 lightly crushed cardamom pods, 1 tsp ground cinnamon and ½ tsp ginger powder (optional). Mix together and store in air tight jar for up to 4 weeks.