PAIN AU CHOCOLAT

RABBATH

7A/2 THE ESPLANADE, BURLEIGH HEADS

“We use our hot Lebanese flatbread and make our chocolate with pure cocoa from Belgium,” Patrick Rabbath says. “We crumble the halva inside the flatbread that’s been coated with chocolate, roll it tightly, drizzle more melted chocolate and sprinkle more halva. It pops in your mouth and warms your heart. It’s one of the best desserts I’ve ever tried.”