Toffee Boba Desserts

Five toffee desserts, built the same way

Each of these is a dessert format with a toffee 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
Toffee Sundae	Vanilla ice cream	Tapioca pearls	Toffee caramel sauce	Crushed toffee pieces	Sundae glass
Toffee Parfait	Cake + cream layers	Nata de coco	Caramel drizzle	Whipped cream	Parfait glass
Toffee Cheesecake	Cheesecake slice	Tapioca pearls	Caramel glaze	Almond flakes	Plate
Toffee Mousse Jar	Toffee mousse	Crystal tapioca	Caramel sauce	Caramel shards	Jar
Toffee Snow Ice	Shaved ice	Tapioca pearls	Caramel drizzle	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

Salted Caramel Cheese Foam Topping — 76013. 10-12 g of powder to 30-40 ml of hot water at 80-90 C, whisked until smooth.
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 · Chocolate · Vanilla · Green Melon · the dessert range.

Which of these toffee 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.