The Star Gold Coast’s Cucina Vivo restaurant has a chocolate volcano dessert

FOODIES with a sweet tooth are going to lava this dessert. This chocolate re-enactment of a volcano erupting and overflowing is a showstopper at a popular Broadbeach restaurant.

FOODIES with a sweet tooth are going to lava this dessert.

This chocolate re-enactment of a volcano erupting and overflowing is a showstopper at a popular Broadbeach restaurant.

The red chocolate dome is handmade by Master Chocolatier Surath Perera and filled with pistachio crostata and stracciatella ice-cream drizzled with grappa infused chocolate sauce.

The Cioccolato Rosso Ferrari. Picture: Jerad Williams. Picture: Jerad Williams

The eruption of smoke is created by liquid nitrogen that is minus-196C.

“The theatre created by this (dessert) is a real treat for our guests,” The Star Gold Coast Executive Chef Dustin Osuch said.

“The various ingredients used also reflect traditional Italian ingredients such as the grappa liqueur and the stracciatella ice- cream.”

The Star's Cucina Vivo restaurant head pastry chef Herbert Tossman adding the final touches to the Cioccolato Rosso Ferrari. Picture: Jerad Williams. Picture: Jerad Williams

The Cioccolato Rosso Ferrari aka chocolate volcano is the best selling dessert at The Star’s Cucina Vivo with almost 2000 sold this year.

About 220 chefs work at The Star Gold Coast to ensure fresh and innovative menus at all the restaurants.

The Cioccolato Rosso Ferrari. Picture: Jerad Williams

“In Cucina Vivo, the menu is a collaborative effort between our chefs,” Mr Osuch said.

“Each new dish that goes onto the menu is thoroughly researched and tested before it is approved.

“Our chefs — including junior chefs — are always encouraged to try new things and experiment in the kitchen to ensure our dishes are innovative and delicious, but maintain the integrity and identity of the restaurant they feature in.”