50 flavours. One rule.

110 ml scoop · 246 kcal

Single-origin 72% couverture melted into hot cream, then churned cold and slow. Bitter enough that it stops being a dessert halfway through the spoon and starts being an argument.

110 ml scoop · 286 kcal

Milk reduced on a low flame for four hours until it goes the colour of old ivory, then churned with the collected malai skins folded back in. Chewy, caramelised, unapologetically heavy.

120 ml · 268 kcal

Dark chocolate ice cream in a cocoa wafer, dipped in a second chocolate shell that cracks properly when you bite it. Two kinds of chocolate, no compromise between them.

120 ml · 258 kcal

Coorg coffee ice cream with a warm fudge core that stays soft even at −22°C. Built for the four o'clock slump.

80 ml · 262 kcal

Madagascar-style dark shell studded with roasted almond slivers over a chocolate core. Heavy enough that the stick complains.

700 ml · 246 kcal

Our Belgian Dark 72, taken home. Let it sit out for four minutes before scooping — dark chocolate ice cream freezes harder than most.

Served in glass · 584 kcal

Two scoops of Belgian Dark 72 drowned in hot fudge poured at the table, with roasted cashew and a wafer. Eat fast; that is the deal.

Served warm · 704 kcal

A warm dense brownie baked in our own kitchen, two scoops of Belgian Dark 72 collapsing over it, hot fudge and sea salt. Order it to share and then do not share it.

500 g · serves 6 · 342 kcal

Belgian Dark 72 set over a brownie base, sealed in cocoa ganache and finished with chocolate curls. Twenty-four hours' notice; we do not keep these standing in a cabinet.

100 g matka · 226 kcal

Fresh betel leaf and gulkand rose preserve blitzed into reduced milk and set in a matka. Ends a heavy meal better than anything else we make.

400 ml · 486 kcal

Belgian Dark 72 blended with cold milk and a fudge swirl down the inside of the glass. Bitter, cold and very hard to put down halfway.