I've been playing DnD since 5e came out, and I've always been a warlock fan. By far my favourite class to play, there's just so much versatility in the class.
I started playing BG3 with my table top group a few weeks ago, and to make sure that I don't miss out on story and stuff I started my own single player campaign. Created a Great Old One/Blade warlock that would mirror one of my favourite builds I've ever done (polearm master hexblade).
I'm now level 10 in game, and my Tav's Eldritch blast is absolutely terrifying. Between magic items and other features, I can pump out a minimum of 39 damage per cast (math at the bottom of this post).
It's just so useful, and allows me to have a proper DnD party where not everyone is combat optimized. I have a Dungeon Delver Astarion for dealing with traps and locked doors, Laezel and Karlach are different kinds of tanks, Gale casts Magic Missile and utility spells. I can actually take my "non-combat companions" into combat and not worry.
Now for the math:
Eldritch Blast:
- 1d10 per beam on hit.
Level 9:
- 3 Beams per cast
Agonizing Blast:
- Add CHA mod damage to each beam.
Magic Clothing from Act 2 (can't remember name or how I got it):
- Add CHA mod damage to every cantrip (basically duplicate of Agonizing blast)
Ring that grants advantage on all attacks:
- Can't miss most targets
Ring that allows you to cast a cantrip as a bonus action once per short rest:
- Double the number of beams
Hat that gives +2 CHA (max 22):
- Gives 22 CHA (+6 mod)
With all of these buffs, eldritch blast becomes:
3 attack rolls +10 to hit /w advantage (1/400 to critical fail, 399/400 minimum 12 to hit) 1d10+12 damage per hit 1/short rest cast twice in one round.
Final damage totals:
Normal round: 39 - 66 (Avg. 54) Double round: 78 - 132 (Avg. 108)
I want to make a comment about poutine for Canada. A lot of places do poutine as "fries, cheese, gravy, done", which never does it justice.
You have to use cheese curds, not anything else. A lot of places will use shredded cheese or mozzarella, and it never works out the same.
Bland fries = bland poutine. If your fries are just a normal russet potato with a bit of salt, it'll probably be alright but not great. Some of the best poutines I've ever had have used seasoned potato wedges as a base, usually with "New Potatoes" (the variety name) instead of russets as the base.
Use more gravy. However much you think you'll need, use more. Just trust me on this one.