Can you guess Australia’s MOST loved dessert? Here’s a hint: Violet Crumble has given itself a MEGA makeover. Just in time for World Chocolate Day on 7th July, the crew at Violet Crumble commissioned a new research study to find the answers to some of the BIG questions, including what our favourite chocolate dessert is.
Research reveals Australia’s #1 chocolate dessert is…
A HUGE 84% of Aussies rated the humble coconut-covered lamington dessert as the #1 most iconic Aussie chocolate dessert of all time. While the lamington easily took first place, it was a chocolate pavlova (68%), chocolate crackles (63%) and chocolate brownies (62%) also making honourable mentions in the delicious top 10 list.
Aussies don’t really need a calendar date to celebrate our delicious local chocolates, however, the research DID also reveal that 44% of Australians are looking to join the festivities of World Chocolate Day, with 69% preferring to celebrate with an Australian-owned and made chocolate bar over any others! Not surprising is it?
Phil Sims, CEO of Robern Menz, producer of the sensational Violet Crumble products says:
“World Chocolate Day is an opportunity to taste and share stunning, locally-made confectionery and celebrate this day the Australian way. Opting for an iconic Australian-made chocolate treat like our Violet Crumble products not only tastes amazing, it feels good to know you’re supporting local businesses and jobs.”
And with that, in the name of World Chocolate Day celebrations, I’ll happily unwrap a Violet Crumble on Wednesday. After all, it’s the way it shatters that matters!
But first, fancy baking a spectacular hybrid Violet Crumble lamington? Check out the recipe below!
Australia’s Violet Crumble Lamington Recipe
Instead of the traditional lamington recipe of chocolate, sponge, cream, jam and coconut – Violet Crumble has given the humble lamington a sensational makeover for World Chocolate Day!
- 200g-250g Australia’s Violet Crumble
- 1 20cm square pre-made vanilla sponge cake
- 3½ cups icing sugar, sifted
- ¼ cup cocoa
- 150ml boiling water
- 1 ½ tablespoons butter (or coconut oil)
- Using a mini wooden hammer, tenderiser or rolling pin to shatter the Violet Crumble into pieces, leaving some larger chunks. Divide into two bowls, leaving some Crumble spare to use as a garnish before serving.
- Cut the sponge cake into 16 square pieces (cut the cake into four lengthways, then again into four widthways).
- Mix sifted icing sugar, cocoa, boiling water, and melted butter in a bowl.
- Dip a cake square into the chocolate mixture, coating evenly on all sides and allowing the chocolate mix to soak in slightly.
- Lift out gently using two forks, allowing excess icing to drip off. Transfer to one of the bowls containing Violet Crumble shatter. Coat on all sides and transfer to a lined tray to set.
- Repeat with remaining squares. When you have coated half of the squares, start using the second bowl of Violet Crumble shatter. The shatter will start to stick together with the icing which has fallen off the sponge. Dividing the shatter into two bowls means there’s enough crumb to coat all your squares.
- Sprinkle with extra Violet Crumble and enjoy.
There you have it, a fabulously delicious and undeniably Australian, way to celebrate World Chocolate Day. YUM!