Connoisseur · Desserts
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Tasmania's Derwent Valley gets long, cool winters, and raspberries grown slowly in that sort of climate develop more acid alongside their sugar. That acidity is exactly why this pairing works: white chocolate has no cocoa solids to supply bitterness, so without a genuinely tart fruit against it, it turns cloying. The raspberries are made into a syrup and swirled through a white chocolate ice cream, listed at 2.1% reconstituted raspberry juice. Cocoa butter sits at 1.3%, which is the white chocolate component doing its work. Cream is at 21%, lower than the Belgian Chocolate and Café Grande tubs, which suits a fruit swirl that a heavier base would only muffle. It's a straightforward two-part tub with no biscuit or nut anywhere in it.
