- Desserts
llaollao (Aeon Bukit Mertajam)
Available deals
The Chocolate Edit
Choco Hazel Crush
from RM 43.90
Warm nutty and impossibly smooth velvety Nocciola hazelnut sauce paired with juicy sun-sweet mango and deep buttery Caramelized Cookie crumble. A golden combination that always hits right. Toppings include Nocciola sauce Mango and Caramelized cookies
The Crunchy Edit
from RM 43.90
"Dark side with a wild streak. Dark, crunchy, and a little dramatic — in the best way. Our Wafernut Noir sauce brings a deep dark chocolate hazelnut base with a wafer-like nuttiness, layered over fresh blueberry for a bold sweet-tart contrast, and topped with crumbled Chips Ahoy for that classic cookie crunch you didn't know this needed. Every spoonful is moody, textured, and completely addictive. Toppings: Wafernut Noir, Blueberry and Chips Ahoy"
The Dark Hour
from RM 43.90
"All dark, no compromise. Pure. Intense. Unapologetic. Our deepest, richest Black Chocolate sauce poured over creamy frozen yogurt, lifted by the bright tartness of fresh strawberry, and finished with a firm, toasted almond crunch. No distractions just dark chocolate doing exactly what it does best. Order this when you know what you want and you want it dark. Toppings: Black Chocolate, Strawberry and Almond Crunch"
Ultimate Chocolate Indulgence
from RM 43.90
"Two textures, one obsession. This is The Chocolate Edit in its purest, most complete form. All three campaign sauces poured together, layered over creamy frozen yogurt, nothing else in the way. Black Chocolate delivers pure, bittersweet dark cocoa intensity. Nocciola brings warm, velvety hazelnut richness straight from the heart of a Ferrero Rocher. Wafernut Noir closes with a deep, nutty, chocolate-covered wafer depth that lingers long after the last spoonful. Three distinct chocolate personalities. One cup. Zero distractions. This isn't just a dessert it's the whole story. Order this when you want the full experience and nothing less. Toppings: Black Chocolate sauce, Nocciola sauce and Wafernut Noir sauce"