P&O Cruises satisfied even the most passionate chocoholic.

Across the cruise line’s five ship fleet, “decadence-themed” cocktails, desserts, pastries and baked goods were presented, not to mention a special Valentine’s Day care was on full display at the entrance to the Waterfront Restaurant.

P&O Cruises Australia’s Corportate Executive Chef Uwe Stiefel said that Australian cruisers adore chocolate truly, madly and deeply not only on Valentine’s Day, but all year round, with an astonishing 22,000kg of chocolate per annum across the fleet.
[pullquote align=”full” cite=”” link=”” color=”” class=”” size=””] “There are a lot of chocolate desserts, pastries and bakery products on our menus and they are always in demand,” Chef Stiefel said.   [/pullquote]

[pullquote align=”full” cite=”” link=”” color=”” class=”” size=””] “The favourites amongst our guests are the chocolate dipped Chantilly profiteroles with peach sauce and the chocolate and rhubarb creme brulee with more than half a million portions of each served every year.”   [/pullquote]

[pullquote align=”full” cite=”” link=”” color=”” class=”” size=””] “Around 450,000 portions of our delectable creamy chocolate mud cake with strawberry compote are consumed by guests and 400,000 servings of the Grand Marnier torte are also devoured each year,” Chef Stiefel said.
  [/pullquote]

The crowd favourite the gooey chocolate tart with banana, caramel ice cream and honeycomb served in Luke Mangan’s Salt grill, with 27,000 helpings served each year across the fleet.    This year onboard Pacific Aria and Pacific Eden, its predicted that 35,000 servings of Dragon Lady’s salted 70% dark chocolate cate with white and black sesame seed ice cream and candied pear will be consumed.

Chef Stiefel said his team were run off their feet serving about 350,000 freshly baked and homemade chocolate chip cookies each year at Charlie’s Bar, together with 500,000 chocolate croissants served at breakfast in the Plantation Restaurants and The Pantry.

Chef Stiefel while most of the chocolate is used by bakery and pastry chefs, said bar staff also used chocolate in hot chocolate or cocktails, including chocolate martinis.