Have you ever tried eating a diamond? Me neither, but after seeing these colorful chocolates from Azature, I told myself it would be a waste to just gobble them up since they are so beautiful on their own. 


Azature chocolates are chocolate covered praline confections which share the name of the jewelry designer  who created them. Developed as a thank you gift for clients, the confections are now a full-fledged line of chocolates in a variety of flavors like Champagne, Pear, and Café Macchiato. My own box came as a thank you from Azature himself and I was happy to have fun with these rich flavors.

The purple Chai flavor stood out to me and I immediately thought of some taro ice cream in the freezer. I paired this with some chocolate bark and some spun sugar of my own making and the Azature chocolate sundae was born.

You can try this with any ice cream and any confection and you can turn any boring ice cream into an amazing tasty work of art.

Azature Chocoalte Sundae


For the chocolate bark

You can use any chocolate and use the melting technique explained here. Spread the melted chocolate thinly on a parchment paper covered cookie sheet and let cool and become firm. To get the bark really thin, use a frosting knife. You can speed this up by putting it in the fridge for approximately 10 minutes.

Once your bark is created,  you can use cookie cutters to make  interesting shapes or a knife to cut a rectangle like I did for this sundae. Warming your knife on the burner for a few seconds before you cut, will help you get a smooth finish on the cut. For added flair,  if you’d like, while the chocolate is still warm, you can also  sprinkle nuts, sprinkles or any other topping into the chocolate to your bark to make it more interesting. Food stylist Adele Hagan, has a great series of videos on how to do this and you can check them out here.

For the spun sugar

While I used the tutorial from Serious Eats, here are some tips to make sure you get a great set sugar wisps .  You will need to make sure you use a thermometer. Doing this by the eye (like I did the first time) is a big mistake since the sugar will burn very easily.

Use parchment paper as your covering tarp rather than foil or news paper—if you do this you will be able to use the “falls” from your spun sugar attempt rather than throw them out, since it will difficult to remove from the foil.

If you’re making a small batch, like I was in this case you can also fashion your sugar stand from two foam blocks and wooden chopsticks or skewers. This make clean up much easier.