The matcha avalanche takes some time to assemble as it comprises of a lava cake filled with matcha white chocolate warm lava with azuki beans flowing onto chocolate soil, vibrant edible flowers, crunchy almond nougatine and roasted green tea gelato.

It’s a real sight to see when it’s served. I believe the way it’s supposed to be eaten is to cut into the lava cake so that the matcha lava flows into the hole in the nougatine to envelope the gelato and chocolate soil. Unfortunately, butter fingers (aka me) utterly destroyed the gorgeous dessert and broke through the nougatine layer so the whole lava cake ended inside the glass bowl. Despite that misshap, the dessert tastes as amazing as it looks. The matcha lava is thick, aromatic and has a lingering bitter aftertaste. It’s balanced nicely with the white chocolate so the resultant mixture isn’t too sweet nor bitter. I love the contrasting textures and flavours of the thick matcha lava, creamy houjicha gelato, crunchy almond nougatine, plus crunchy chocolate soil bits. The houjicha flavour does tend to be lost in the mixture as it’s muted so perhaps the only thing that could be improved is a bolder roasted flavour - and also some instructions on the optimal way to cut the lava cake for dummies like myself 😂