Pod 64% Chocolate Melting Sphere at FIRE

Pod 64% Chocolate Melting Sphere at FIRE


As the name suggests, FIRE at W Retreat & Spa Bali is all about theatrical grilling – fish, meat and anything in between. But it is Director of Cuisine, Richard Millar’s Pod Chocolate Melting Sphere that is our go-to indulgence from the fiery menu. The dessert is as much a treat for the eyes as it is for the taste buds; a one of a kind creation made using locally produced chocolate.

Moulded into a perfect orb inspired by the restaurant’s chandelier, the 64% organic dark chocolate sphere is hand brushed and almost marbled with fiery oranges and reds. The velvety filling is only revealed once a dousing of hot chocolate is poured onto the crown of the sphere, slowly melting its shell and unveiling the silky white chocolate mousse middle with a playful infusion of lemon popping candy, pandan steusel and a blood orange jelly.

The superb quality of chocolate and the beautiful cocoa aromas are thanks to Bali’s own Pod chocolate; a chocolatier company that works hand-in-hand with local farmers to increase productivity of their farms and the quality of their cocoa beans. It is one of the few places in the world where chocolate is made only minutes from where the cocoa is grown, and the proof really is in the pudding.

Chef Richard Millar



“Having worked on and off in Bali for 10 years, I have always used imported couverture chocolate for my dessert creations, so when I moved back to Bali last year to join W, I was so happy to meet fellow Australian, Toby Garritt who was busy setting up his chocolate kitchen & café, Pod, located at the Bali Elephant Camp in Carang Sari. Toby was very passionate about producing high quality artisan style couverture chocolate using the locally sourced cocoa beans that were being grown around the area. So one sunny day while visiting Toby at Pod, I came up with the idea of using Pod chocolate to create the Chocolate Sphere. Toby set about making the perfectly shaped and tempered shell with hand brushed red streaks while I worked on developing a decadently delicious array of flavours and textures that hide inside the sphere. At the table, the waiter pours hot chocolate sauce over the shell, causing it to melt and implode exposing its contents. This is now one of my most popular signatures dishes at W.”