It’s the pinnacle of luxury and, for Yamagen’s chocolate and whisky month, the rare Japanese whisky Hibiki 21 (which can cost up to $2000 a bottle) is part of a unique pairing that does justice to the delicate flavours of the superior sip. The smoky, nutty and caramelised notes of top-shelf tipple were the inspiration when Yamagen’s pastry chefs were creating an accompanying dessert. Eventually settling on a blend of Oricao and Li Chi chocolate to be carefully hand-crafted into a signature Yamagen bonsai tree, the dessert is served upon dry ice alongside a glass of Hibiki 21 whisky. Consider us impressed.

The bonsai – which takes Yamagen’s team of expert pastry chefs hours to craft – features hazelnut dacquoise, tonka-bean caramel, pear parfait, hazelnut praline and pear compote, and is then finished with 18 carat gold leaf to create an awe-inspiring piece of edible art. Of course, the bonsai is served on chocolate soil with a decadent dessert hidden underneath. At $200 per person, we’ll get straight to the (sweet) point – this is the ultimate in luxury. The dessert serves as the showstopper in Yamagen’s month-long whisky and chocolate celebration, and is an experience to be savoured. The chocolate and whisky month ends on April 30 – head to the QT website to secure a booking.