Our Vovaliscious Fingers are a scrumptious take on the classic biscuit, only choclafied to make ‘em more delicious ~ and avoid that darn trademarked name.
Vegan white chocolate and desiccated coconut are blended together to make up the textural shell, with a bright raspberry jam and fluffy Australian Vanilla marshmallow inside. How Doc.Choc makes a marshmallow so delicious we will never know, unless he writes a book - should he write a book? Maybe he’s already written a book. Anyhoo..
Tasting Notes
Mischievously delightful. Like being caught with your grandma’s last bikkie in your mouth after you told her it was your brother. Long flavours of creamy coconut slowly become overrun by increasingly brighter bursts of raspberry and the booziness of some superb Australian grown Vanilla.
Best Enjoyed
In the refreshing glare of some late winter sun bouncing off of your favourite beach, or lake, or pond - or perhaps even puddle.
Dipped into an ice cold matcha late - don’t judge me till you’ve tried it.
Chomp by chomp by the fridge at work while Maureen tells you about all the latest gossip while trying not to get distracted from wanting whatever deliciousness you’re devouring out of that shiny gold foil in front of her.
Doc. Choc's Thoughts...
I’ve wanted to make this bar for a very long time. Ever since I made a raspberry and creaming soda chocolate way way way back. (Look it up, it was a certified banger). I have a long history with the acclaimed biscuit. Not one or two but three times I've trodden this path of vovo’ness.
The first time involved hand painting perfect cylinders of the most soft and fragile marshmallow with a raspberry jam and rolling them in toasted coconut. Three hundred times a day - My therapist has heard all about that particular monstrosity.
The second time was far less painful and cute as hell. A one take wonder. So good that arnotts asked the croissanterie ( - a fancy name for a bakery) to change the name to something less trademarked; that’s how you know you’re doing something right I ‘recon.
Anyway this third time is a little less simple, because it is vegan and that involves some science. It’s a chocolate engineering miracle if I'm being honest and I'm very proud of it. And I very much so enjoy eating it, and I think, and hope - and have quite an inkling that you might just too.
Things to Know
This bar is 100% vegan. If you’re one of my two cousins reading this, you’re welcome - you can thank me at Christmas.
This bar is made exclusively in batches of 96 - because Doc.Choc is just one boy.
Our Vovaliscious Fingers are a scrumptious take on the classic biscuit, only choclafied to make ‘em more delicious ~ and avoid that darn trademarked name.
Vegan white chocolate and desiccated coconut are blended together to make up the textural shell, with a bright raspberry jam and fluffy Australian Vanilla marshmallow inside. How Doc.Choc makes a marshmallow so delicious we will never know, unless he writes a book - should he write a book? Maybe he’s already written a book. Anyhoo..
Tasting Notes
Mischievously delightful. Like being caught with your grandma’s last bikkie in your mouth after you told her it was your brother. Long flavours of creamy coconut slowly become overrun by increasingly brighter bursts of raspberry and the booziness of some superb Australian grown Vanilla.
Best Enjoyed
In the refreshing glare of some late winter sun bouncing off of your favourite beach, or lake, or pond - or perhaps even puddle.
Dipped into an ice cold matcha late - don’t judge me till you’ve tried it.
Chomp by chomp by the fridge at work while Maureen tells you about all the latest gossip while trying not to get distracted from wanting whatever deliciousness you’re devouring out of that shiny gold foil in front of her.
Doc. Choc's Thoughts...
I’ve wanted to make this bar for a very long time. Ever since I made a raspberry and creaming soda chocolate way way way back. (Look it up, it was a certified banger). I have a long history with the acclaimed biscuit. Not one or two but three times I've trodden this path of vovo’ness.
The first time involved hand painting perfect cylinders of the most soft and fragile marshmallow with a raspberry jam and rolling them in toasted coconut. Three hundred times a day - My therapist has heard all about that particular monstrosity.
The second time was far less painful and cute as hell. A one take wonder. So good that arnotts asked the croissanterie ( - a fancy name for a bakery) to change the name to something less trademarked; that’s how you know you’re doing something right I ‘recon.
Anyway this third time is a little less simple, because it is vegan and that involves some science. It’s a chocolate engineering miracle if I'm being honest and I'm very proud of it. And I very much so enjoy eating it, and I think, and hope - and have quite an inkling that you might just too.
Things to Know
This bar is 100% vegan. If you’re one of my two cousins reading this, you’re welcome - you can thank me at Christmas.
This bar is made exclusively in batches of 96 - because Doc.Choc is just one boy.
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