Cocoa and kiwi

Croissants coated with raspberry and strawberry jam were served on a driftwood platter with Turkish delight, lime jelly and oak sawdust. Spicy flavours then delivered black peppercorns, nutmeg and cinnamon with hints of liquorice, cocoa nibs and dried apricots. Adding water developed aromas of lemon skin, limes and grapefruit mixed with fermenting pears, kiwi fruit and overripe banana, while elements of toasted nuts merged with a hot saw blade cutting through oak. The palate now embraced pineapples, honeydew melon and banana skin mixed with cold custard and white chocolate, which became dark chocolate framed with balsa wood on the finish.