BASIK Chocolates

03/01/2026

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Firstly, Happy New Year to all of you wondrous chocoholics. Kicking off the year with flavour from our core selections of bonbons.

Inspired by Australiana Snacks, a combination that's part of almost every Australian's heart, whether you love it or hate it: Vegemite, Cheese & Biccies are a staple snack in most pantries.

In our version of "Can I bonbon it?", we started off with Felchin's Dark Chocolate Couverture 60% for that bittersweet note and to balance out the intensity of the sweetness of our first layer: a Vegemite Caramel.

I've been told the secret to an incredible Vegemite slice is all about lashings of butter over bread, but how does that work with this concept. I suppose we took the best of two concepts and formed one. The Vegemite Caramel has a big helping of Vegemite straight from the jar and lots of butter to balance out the saltiness. That beautiful baked bread note shines and then later no.2 brings it all together.

Nostalgia creeps in with the texture of the Jatz & Cheddar Cheese Biccies as it reminds you of the triage. For those curious, with the Biccie base: We cut them with a mini 24mm cookie cutter to fit into our bonbon shell. The Jatz Cheddar Biccie is a biscuit/cookie recipe where we replaced our AP flour with a box of Jatz Biccies and Smoked Cheddar Cheese. The result is a light crunch similar to a Jatz Biccie and the cheese flavour is mellow and rich which ties it all together. Lastly, we use a little bit of an Almond and Chocolate Duja (we used Felchin's Bionda 35%) to keep the Biccie base from getting soft and from breaking down with the Vegemite Caramel.

Photography by Maestro

28/12/2025

The BASIK Chocolates Snack Pack...

A milestone for us, our first official core selections of bonbons. Earlier in the year, we released this triage of nostalgic capsules inspired by our favourite biccies and snack combinations (L-R):

Inspiration #1: Vegemite, Cheese & Jatz Biccies
Inspiration #2: Splice/Splits
Inspiration #3: Iced Vovo Biccies

Starting from the left in our first picture, we used a blend of Felchin's Ambra Milk Choc Couverture 38% and their Sao Palme Dark Choc Couverture 60% (Ratio 90/10) to balance out the overall sweetness of the first filling: Vegemite Butter Caramel.

The Vegemite Caramel can be summarised as bold and beautiful at the same time. Freshly baked bread note, buttery, salty and sweet.

All of this comes together with the texture and biscuits bite from our double-baked Jatz & Smoked Cheddar Cheese biscuit. True story, we had to triple the recipe to make enough for the number of bonbons produced and coincidentally the amount of AP Flour needed for this recipe turned out to be exactly the same weight to a box of Jatz biscuits - 225g.

The cheddar cheese comes through at the end but the hero moment comes through at about the halfway mark of savouring one of these bonbons when you get that nostalgic hit of Vegemite, Cheddar cheese and the Jatz Biccies.

An epic highlight to end the year 2025. Enjoy!

Photography by the Maestro

25/12/2025

Thank you Sir Eats-A-Lot for sharing your experience! Happy Holidays!

22/12/2025

Fruit Salad or Pavlova?

Our third and final bonbon from our 'A Very BASIK Christmas' selections. When the brainstorming session kicked off for this, it was all about "how do we create something that really represents an Aussie Summer Christmas?". The first answer that sprung to mind was a cheeky Pavlova. However what we landed on was not it and yet oddly satisfying and nostalgic too.

This bonbon's chocolate was made with Felchin's Edelweiss White Chocolate Couverture 36% for the shells and the ganache component: a Vanilla Bean & Coconut Ganache and whilst the coconut ganache was warmed up in the pot with it's cream, sugars and butter etc, we took a tablespoon of a 'Cremino' Marsala liqueur that had been fat washed with egg yolks, then we lit that tiny amount up to cook of the alcohol and added it into our ganache mix just as it cooled off. We know what you're thinking, egg yolks for a Pavlova when a meringue would be more ideal. Well surprisingly, the marsala reminded us more of a Meringue vs. Zabaglione.

Now the next bit is actually about the top layer you see in the photo, which comprises a three layer Pate De Fruit of Kiwi, Strawberry & Mango. Three most common fruits used in season over an Australian Summer Christmas Pav.

Upon tasting this first rendition, we had notes of the vanilla and the meringue note appears right at the end but the fruit and the ganache took us to Fruit Salat with lightly whipped Double Cream or even Chantilly cream. Equally nostalgic and homely. We tested it amongst a few of our closest friends of BASIK Chocolates and got a split of answers between both Fruit Salad and Pavlova.

We suppose now this might be the first bonbon we have done where we could seriously ask our fans who purchased a pack over this festive season, which do you think it reminds you of?

Photography by the Maestro:

Enjoy & wish you all a Merry Christmas!

21/12/2025

Brown Butter Biscuit Couverture bonbon

Our second bonbon in our 'A Very BASIK Christmas' selections. This flavour combo has become a steady favourite in our Christmas selections over the last 3 years. Different versions and iterations to finally land on what we believe is something truly spectacular.

Arguably the biggest change is the use of 's Single Origin Natural Cocoa Butter. Vividly remember our first visit to their factory and we were introduced to different varieties of cocoa butter for their different chocolate productions. In recent times, they've been producing it themselves here in Australia, and the smell is intoxicating. It's chocolatey as one should expect and it works incredibly well with our brown butter biscuits. Refined for around 24 hrs, this Couverture is used for the shells of this bonbon.

Paired up with a sultry butter caramel with a touch of fleur del sel, it becomes a rich and malty bonbon. A perfect balance of sweet, salt and savoury.

Photography by

Enjoy!

20/12/2025

A Boozy Cherry Tart...

The first bonbon in our 'A Very BASIK Christmas' selections inspired by literally the title above.

The hero element in this is the Cherry Jam. Thanks to a special project earlier in the year, we received a bottle of an aged 21yr old Single Cask Jamaican Rum. It smelt like Christmas Fruit Cake in a bottle with incredible complexity. We had Tassie Cherries soaked from January right up until August, then we took the leftovers and topped it up with the balance of rum and two Tahitian Vanilla Bean pods for this release. A beautiful marriage.

Then to double down on the Christmas theme, for Layer no. 2, a beautiful White Chocolate Couverture and Tonka Bean bonbon. Notes of Marzipan and sweet spices come to mind but the combination of the Cherry Jam and this ganache evolves on texture similar to a textured toasted coconut ganache.

And then finally we baked a simple Shortcrust Pastry and then dried it out in the oven at a lower temp to get rid of as much moisture before adding it into a Duja of roasted almond paste and caramelised white chocolate.

Of course, this was captured by the maestro, whose photos I've missed dearly haha: . Thank you for capturing these amazing shots 🙏

Merry Christmas!

17/12/2025

🎄'A Very BASIK Christmas'🎄

We are finally wrapped up for the year and we can finally do a little catch up on our socials with these amazing shots by ...

A few boxes were ticked to close the year off (literally) with our new packaging arriving in style and big thanks to .au

Now onto the chocolates, we were so close to having a perfect run but all things considered with our QLD summers, we only lost 6 bonbons in our entire run.

As for the flavours, it's everything we hoped it to be. Our first bonbon was initially a brainchild born out of small leftovers Tassie Cherries for a project in August. We had these soaking in a rare Single Cask Jamaican 21 year old aged Rum since January.

Our second bonbon is our recurring crowd favourite for Christmas, a BASIK Chocolates signature -- Brown Butter Biscuit Couverture bonbon.This time our focus was how do we reach a biscuit-like Nirvana...

Lastly, our final experiment for the year -- how do we dial in on an Aussie Christmas in Summer. Two things came to mind, which inspired this creation -- Pavlova and Fruit Salad.

It's been an epic Festive season and we enjoyed sharing these creations with all of those who supported us over the year. We will be posting more details about each individual flavour combination.

Enjoy!

29/10/2024

It's that time of the year again where we brace ourselves as Mariah & Michael come out from their festive caves. BASIK's Festive Collection is officially out for Pre-Orders now.

Our limited edition Rocky Road Penguins are back for one last time and our Festive bonbons will be featuring a 12-piece bonbon selections with 6 flavours.

You can find our selections on our website -- Link in the bio and tagged in the post for your convenience.

Shipping to commence on the 18th of November until the 9th of December 2024!

01/08/2024

Want a chance to win an (1) Membership, a (1) Whisky Pack & two (2) sets of Choc packs to match this month?

Pinch and a Prize for the first day of the month! 🎉 It's our collaboration month and we're super stoked to kick it off with team over at Scotch Malt Whisky Society - Australia. As you might know, we run an annual collaboration with the team at SMWS Aus, and this year we are running our 5th Anniversary for our Virtual Chocolate & Whisky Tasting on the 20th of August 2024. In celebration of this 5 years of collaborating we are giving you the chance to win one (1) of two (2) of these prizes. This is valued at approximately $350.00 for each of these kits! The event is officially sold out, so this is you and your family/friend's chance joining in!

Prize Details

- 1x Annual Membership to Scotch Malt Whisky Society
- 1 Set of 5x 30ml Whisky Samples
- 2x Basik Chocolates X SMWS Chocolate Packs

T&C's

- Need to be 18+ to enter this & residing in Australia
- Follow both &
- Like & Share this Post to your Instagram Stories
- Tag a friend in the comments you'd like to share this Virtual Tasting Kit with.
- Single Entries and you'll need to do all of the above to have a chance!

Draw will happen at 7:00pm AEST, 12th August 2024. The winner will be contacted for their information for us to ship their prize before the Virtual Tasting Kit, Chocolate Packs & their Membership Starter Kit.

22/07/2024

To all our local Brisbane chocoholics, this will be an epic experience for all! Come join us on the action in September!

One night in Brisbane — Krsna Rajalingam of BASIK Chocolates will present a flavour pairing experience like no other. Join Krsna and your local State Ambassador Scott Mansfield at Common Vice for the only in-person SMWS x BASIK Chocolates pairing experience of 2024! Guests will be treated to 5x si...