At long last; permanency.
The afamed Tom McHugo’s malt pie, inside a thin round of chocolate.
Tasting Notes
Delightfully indulgent. Robust, buttery, and of course - malty. Not for the faint of heart; in fact, for the very people who continue trying to convince me that our Bakers Bun’s should be sold year ‘round.
What's all this pie buisness about?
Not so long ago, Tom Westcott and Whitney Ball ran a very nice pub in Hobart; Tom McHugo’s. On the menu sat what I think was one of the very best desserts in Australia - a Brewers Malt Pie. Seemingly simple, yet indescribably rounded and deep in flavour, it met you humbly and blew your socks off every time.
Last year, Tom and I started sliding the pie inside a little chocolate. And a few of those chocolates inside a box.
It turns out its quite possibly the best chocolate I’ve ever had; and a few people must have agreed, because every time we released a batch they sold out within the week.
Now, not one to usually throw caution to the wind, I apparently decided over Christmas to totally abandon the box of little malt pie chocolates. Don’t get me wrong, they were perfect. But to me, one of the most beautiful things about the pie was that it was perfectly generous in size, and sharing was never really a thought that crossed your mind when you ordered one.
Enter the roundie - the chocolate bar of my dreams I suppose. Sort of like a chocolate bar, sort of like a filled chocolate. Somewhere in the middle where daydreams collide with visions of an incessantly selfish glory.
What’s Inside?
A dark, lush caramel made with copious amounts of Tom’s very own Brewers Malt Extract, and a crunchy pie base, made by processing the malted grains into just that. Full circle, or - rather, closed circle, in rounded form - a roundie of pie.
At long last; permanency.
The afamed Tom McHugo’s malt pie, inside a thin round of chocolate.
Tasting Notes
Delightfully indulgent. Robust, buttery, and of course - malty. Not for the faint of heart; in fact, for the very people who continue trying to convince me that our Bakers Bun’s should be sold year ‘round.
What's all this pie buisness about?
Not so long ago, Tom Westcott and Whitney Ball ran a very nice pub in Hobart; Tom McHugo’s. On the menu sat what I think was one of the very best desserts in Australia - a Brewers Malt Pie. Seemingly simple, yet indescribably rounded and deep in flavour, it met you humbly and blew your socks off every time.
Last year, Tom and I started sliding the pie inside a little chocolate. And a few of those chocolates inside a box.
It turns out its quite possibly the best chocolate I’ve ever had; and a few people must have agreed, because every time we released a batch they sold out within the week.
Now, not one to usually throw caution to the wind, I apparently decided over Christmas to totally abandon the box of little malt pie chocolates. Don’t get me wrong, they were perfect. But to me, one of the most beautiful things about the pie was that it was perfectly generous in size, and sharing was never really a thought that crossed your mind when you ordered one.
Enter the roundie - the chocolate bar of my dreams I suppose. Sort of like a chocolate bar, sort of like a filled chocolate. Somewhere in the middle where daydreams collide with visions of an incessantly selfish glory.
What’s Inside?
A dark, lush caramel made with copious amounts of Tom’s very own Brewers Malt Extract, and a crunchy pie base, made by processing the malted grains into just that. Full circle, or - rather, closed circle, in rounded form - a roundie of pie.
