These Stupidly Cute Chocolate Capybaras Are Jiggling in Stanmore for One More Week

Look at it. It is so wholesome. So wobbly. The little sesame eyes, the big custardy belly. The Pantry Story team is known for its standout creations, and with its chocolate panna cotta capybara they’ve done it again.

“People are absolutely loving it,” Pantry Story owner Mutiara Sucipto tells Broadsheet. “We’ve been selling out every day, and there are times when we’ve completely sold out within just two hours.”

Forming the dark chocolate panna cotta is finicky, with the chubby South American creatures losing limbs and heads if they leave their moulds too quickly. For this reason, only 16 cappies are born each day, finding their way onto their golden kouign-amann nests and then the bakery’s round display table.

Here are all the details, including when you can get them.

What: a dark chocolate panna cotta shaped like a capybara, sitting on a raspberry kouign-amann.
How: first the panna cotta is made, where dark chocolate, cream, milk and gelatin are heated and mixed. Then it’s poured between individual capybara-shaped moulds and popped in the fridge – for at least four hours – until it’s set. “For the kouign-amann, we layer croissant dough with raw sugar between each layer, fill the centre with our house-made raspberry jam, and bake it until golden and crispy.” Once they’ve cooled, the capybara receives its black-sesame-seed eyes and then gets placed on its pastry throne.
Cost: $16
Where: Pantry Story in Stanmore, till the end of April.

@pantrystory_sydney