April 2016






APRIL 2016

I’ve only recently felt like I could come up for a bit of air after spending the last few months feeling like we’ve been chasing our tails. I guess that’s what happens when we do silly things like open two new stores in the span of two months. Remind me to never do that again!

The only thing that has kept Ash and I sane is the support of all our lovely customers – that’s right, you! – as well as the awesome TCP team.

Everyone has contributed in completely different ways, and I’d like to thank all of them. We genuinely could not have done it without them.

I’ve decided to dedicate April’s issue to one in particular. Apryl is our People Leader and just so happens to have been born in April (wouldn’t have guessed it myself!) Here are a couple of fun desserts to help celebrate your friend’s April birthday!

And they’re allowed to say… “It’s my party and I’ll FAIRY BREAD if I want to!” That’s right, shout it from the rooftops!

I hope you enjoy. Love life and live cheeky!

Deej xx


Nuttychoc Cupcakes


 Chocolate NuttyChoc Cupcakes (makes 10)

– 120g self raising flour

–  30g Callebaut cocoa powder

– 150g caster sugar

– 3 eggs

– 150g unsalted butter, diced & soft

– 1 jar TCP NuttyChoc


1. In 1 bowl, mix together self raising flour and cocoa powder. Set aside

2. In another bowl, cream together butter and sugar until light and fluffy

3. Beat in the eggs, adding one at a time

4. Add the flour mixture into the butter mixture, mixing together until combined

5. Spoon mixture into paper cases, about one quarter full

6. Place 2 teaspoons of Nutty Choc into the middle

7. Cover with more cupcake mixture until about three quarters full

8. Bake at 180C for 13-15 minutes


Vanilla Bean Buttercream

– 190g icing sugar

– 120g unsalted butter, room temperature

– 2 tsp Heilala vanilla bean paste

– 15g milk


1. With hand mixer or stand mixer, beat together icing sugar and butter until fully mixed and

creamy, about 4 minutes

2. Add vanilla bean paste and milk and continue to beat for another minute


Dessert of the Month – Cherrychoc Panna Freakshake

Don’t miss TCP’s April Dessert of the Month!
We’re so excited about our first dessert collaboration with the beautiful Li Chi Pan. It was an incredibly fun process, bringing together Li Chi’s marketing and content expertise with our ability to bring flavour ideas to life. Don’t miss out on our Cherrychoc Panna Freakshake – available this month only!

It’s the first ever dessert INSIDE a shake! The bottom of the glass features a chocolate and sour cherry panna cotta with a fudgey chocolate layer, topped with a Cherry Ripe-blended milkshake, whipped cream and a house-made Coco Cherry Brownie and marshmallow kebab. Question is… spoon or straw?



It’s my party – I’ll fairy bread if I want to!


– Your choice of bread (we’ve used twin rolls here)
– TCP’s Cranky Pants salted caramel
– 100s & 1000s

1. Slice/cut your bread to how you’d like to serve

2. Spread a generous amount of Cranky Pants salted caramel

3. Sprinkle with 100s & 1000s

March 2016






MARCH 2016

What is life without desserts? Even as I wrote that question I paused. I don’t think I would even want to imagine it! This is why I’m excited to introduce you to the first edition of TCP Life, because really, there shouldn’t be life without dessert.

Our special Easter edition features some fun, simple desserts that can be whipped up at home. Do it – your friends will love you for it! This mag also includes a plug for our current Dessert of the Month :)

Don’t forget to come visit us in store! We’d love to see you at either our Burwood, Chatswood, Rosebery or City store.

I hope you enjoy. Love life and live cheeky!

Deej xx



– 90g egg white (roughly 3 eggs)
– 120g caster sugar

  1. Pre heat oven to 100C (fan forced)
  2. Beat the egg whites until soft peaks form
  3. Add the caster sugar, one tablespoon at a time while still beating, only adding the next tablespoon when the first one is completely mixed in
  4. When all the sugar has been incorporated, the whites should be stiff and glossy
  5. Scoop onto baking tray lined with baking paper (about 1 heaped tablespoons per meringue) and bake for 45 mins
  6. When done, turn the oven off, open the door and allow to cool

To decorate, place meringue nests on a plate and lightly depress the centre. Swirl fairy floss (we used Pashmak here) and add other garnishes (e.g. toasted coconut, 100s & 1000s). Top with Cadbury easter eggs.


Choc Pot © IMG_0342

Don’t miss TCP’s March Dessert of the Month!

The Banoffee crepe has been a popular one of ours, being in it’s 3rd year running! It is a freshly-made fluffy crepe filled with a salted caramel banana, hand-whisked toffee cream and topped with a crunchy caramelised banana and vanilla bean ice cream. Yum!

Don’t suffer from FOMO! Get it in-store this month only.



– 60g caster sugar
– 25g butter, melted
– 350g milk
– 1 egg
– 1 tsp Heilala vanilla bean paste
– ¼ tsp bi carbonate of soda
– 350g self raising flour
– TCP’s Cranky Pants salted caramel (available for purchase in-store)

  1. Whisk together milk, sugar, egg, vanilla bean paste & butter
  2. Sift the self raising flour and bicarbonate soda into a bowl
  3. Add to the milk mixture and whisk until combined
  4. Heat non stick frypan on low to medium heat
  5. Add 1 spoonful of batter and cook for roughly about 3 minutes each side or until golden brown
  6. Top with TCP’s Cranky Pants salted caramel and fresh fruits.


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