Cocoa, nuts and coconuts

Heavy wedges of marzipan sandwiched a thick layer of hazelnut praline, like the geological layers of spicy ginger cake mountain. Deep floral notes suggested raspberries and black cherries as they splashed into a lake of thick and creamy coconut yoghurt. Adding water uncovered the stratified tiers of custard cream biscuits and bramble jam between two slices of pumpernickel bread. Digging deeper we exposed juicy cox's apples, peppercorns and fragrant incense. Thick textures coated the senses like syrup in hot milk, joined by maple and pecan danish pastries. The textures continued into chewy fig rolls before comforting cereal notes rounded out the finish.