At Chokolait, Ross and his Pastry Chef hand make our cakes and desserts in our on-site kitchen.
Our signature desserts include our “famous” Chokolait Pavlova with double cream and strawberries. Our double Belgian chocolate mousse cake, lemon cheesecake, Belgian mud cake and caramelised banana cake are also favourites with our growing number of loyal customers.
Special Orders
We also make our cakes as special orders for your take home or special occasion indulgence.
Just call or email with about 24 hours notice and we will prepare them fresh and have them available for pick up at your preferred time.
Chokolait. Truffle
Our fresh hand made Belgian Chocolate Truffles are hand made daily with 55% cocoa solids Belgian dark chocolate and fresh double cream.
Select from our classic dark chocolate or our new Bailey’s or Peppermint Cream
Chokolait. Pavlova
Our Chokolait Pavlova is our most popular signature dish, a classic Australian pavlova, infused with Genuine Belgian Dark Chocolate, and served with double cream and fresh strawberries.
* Gluten Free
Lemon Cheese Cake
Fresh lemons, fresh creams and Belgian chocolate drizzle – Wonderful!
Chokolait. Heaven
Genuine Belgian chocolate mousse with double cream, three Belgian chocolates and fresh strawberries with dipping chocolate.
Chokolait. Mousse
Genuine Belgian chocolate mousse served as either a classic chocolate mousse or with fresh strawberries and double cream.
*Gluten and Egg free
Chokolait. Mousse Cake
Genuine Belgian chocolate mousse cake. Add fresh strawberries and double cream.
* Gluten and Egg Free
Chokolait. Fondue
Genuine Belgian chocolate, fresh strawberries, fresh banana and marshmallows served with either Milk or Dark Belgian chocolate in an individual chocolate warmer
Chokolait. Ice Cream Treat
Premium chocolate and vanilla ice cream, fresh nuts, double cream, crispy wafers and covered with Belgian chocolate drizzle. Also available with fresh strawberries or banana.
Chokolait. Mud Cake
A classic heavy textured mud cake infused with Genuine Belgian Chocolate, coated with Belgian Chocolate ganache and served with double cream