If you thought chocolate fountains were the height of sugary obsession, think again. A Sydney dessert bar has invented a saccharin equivalent of the doner kebab, complete with a rotating white and milk chocolate rotisserie, which is shaved as it spins.
Dulwich Hill's Tella Balls Dessert Bar, best known for their over-the-top doughnut-topped tella ball milkshakes, is calling their creation the "tellabab", which piles those chocolate shavings onto a doughnut pita bread, along with fresh strawberries and banana, whipped cream and an obligatory swipe of Nutella.
Cafe owner Aki Daikos said that the chocolate shawarma is a huge food trend in the United Arab Emirates, and that he believes he and business partner Simon Kappatos are the first people to start making the kebabs in Australia.
"I have a Greek background, so growing up as kid, we always ate yiros and that kind of thing," he said.
"It's always been a dream of mine to create a dessert version. A 360 degree view of that chocolate log just turning is amazing."
The actual chocolate "kebab" is a 13kg log, layered with white and milk Belgium chocolate, custom built for the Tella Balls bar by a third-party supplier. The doughnut pita breads, used to wrap the fruit and chocolate shavings, are made on site.
"We're known for our doughnuts," Daikos said. "I told our pastry chef that I wanted to create a doughnut pita bread that's nice and soft and fluffy."
The Tellabab costs $10 a piece and is available to eat in or take-away.
Tella Balls Dessert Bar, 372 New Canterbury Rd, Dulwich Hill