Chocolate Boba Desserts

Five chocolate desserts, built the same way

Each of these is a dessert format with a chocolate flavour layer and one of our chewy inclusions running through it. The base — the ice cream, the cheesecake, the mousse — is made in your kitchen. What we supply is the flavour and the texture.

Dessert	Base element	Inclusion	Flavour layer	Garnish	Serve in
Chocolate Sundae	Chocolate ice cream	Tapioca pearls	Chocolate syrup	Chocolate shavings	Sundae glass
Chocolate Parfait	Brownie + cream	Nata de coco	Chocolate sauce	Whipped cream	Parfait glass
Chocolate Cheesecake	Cheesecake slice	Tapioca pearls	Chocolate glaze	Cocoa powder	Plate
Chocolate Mousse Jar	Chocolate mousse	Crystal tapioca	Chocolate drizzle	Oreo crumble	Jar
Chocolate Snow Ice	Shaved ice	Tapioca pearls	Chocolate syrup	Condensed milk drizzle	Dessert bowl

Quantities are yours to set — a dessert portion is not a cup measure. The dosages below are the ones published on each product.

What we supply

Chocolate Nata de Coco — 17133. Ready to serve - drain off the packing syrup and add. About 40 g per 500 ml cup.
Chocolate Popping Boba — 17017. No cooking. Spoon straight from the tin. Keep it out of anything hot - the membrane dissolves in heat.
Chocolate Boba Premix — 41004. 15-30 g per serve, dissolved in 100 ml of warm milk or cold water.
Thick Chocolate Cheese Foam Topping — 76011. 10-12 g of powder to 30-40 ml of hot water at 80-90 C, whisked until smooth.
Malt Chocolate Flavor Ripple Powder — 76036. 10-12 g of powder to 20-30 ml of hot water, worked into a paste and used to line the glass.
Classic Black Tapioca Pearls — 17025. 1 part pearls to 10 parts water, boil 30 minutes, steam 35 minutes off the heat, serve within 8 hours.
Regular (Classic) Nata de Coco — 17116. Ready to serve - drain off the packing syrup and add. About 40 g per 500 ml cup.

What your kitchen supplies

We manufacture ingredients, not finished desserts. The sponge, the ice cream, the cheesecake, the mousse and the shaved ice are made on your side, along with the dairy, the fresh fruit and the plating.

One component we do not make

We make Classic Black and Taiwanese pearls. A clear crystal pearl is not in our range, so use the black pearls or source the crystal ones separately.

The other flavours

Taro · Matcha · Okinawa · Thai Tea · Hojicha · Brown Sugar · Mango · Strawberry · Blueberry · Lychee · Passionfruit · Pineapple · Rose · Coconut · Blue Hawaii · Coffee · Toffee · Vanilla · Green Melon · the dessert range.

Which of these chocolate desserts need a separate flavouring?

None of them. The flavour layer in each build is one of the products listed above, so the sweetness and the flavour arrive together and nothing is measured separately.

Can tapioca pearls and nata de coco go into a cold dessert?

Yes. Nata de coco is ready to serve straight from the tin once drained, and cooked pearls hold their chew in a chilled dessert. Keep popping boba out of anything hot, because the membrane dissolves in heat.

Do you supply the ice cream, the cheesecake or the sponge?

No. We manufacture the ingredients - the flavour layer, the inclusions and the bases for sponge and whipped toppings. The finished dessert is built in your kitchen.