25 April 2017
“Let’s be spontaneous” said hubby, on the eve of the Easter long weekend. So, with zero preparation on Easter Saturday, we hop in the car and head in the direction of the Blue Mountains.
As the ever predictable chocolate opportunist, how can I pass up the chance to check out the chocolates in the Mountains?……And so I grab it with both hands, literally!
Situated in Emu Heights, at the base of the Blue Mountains, and tucked away in a light industrial estate, it’s the stop that every chocolate lover should make before they ascend the Mountains. This is THE place where Zokoko weaves their renowned bean to bar chocolates – the Tranquilidad, Guadalcanal and Alto Beni.
The cafe and shopfront is bright and buzzy, with a central glass display lined with tasty chocolate treats of cakes, pastries, biscuits and their very own chocolate ganaches. The shelves in the cafe serve as a showcase of their entire collection of chocolate bars, drinking chocolates, cocoa powder, cocoa nibs and Morgan’s Coffee. And to the back is where all the action happens – their manufacturing facility. No photos allowed, unfortunately.
While we are here, there is no end to the throng of customers who stream in and out of the shop. Perhaps it’s the last minute Easter rush but I suspect that this is the norm.
My recommendation is to grab yourself a hot chocolate or coffee and a chocolate treat, then sit down and soak in the atmosphere of Zokoko as you savour every mouthful. The giant chocolate cookie is delectable, crisp on the outside but soft and chewy on the inside, as are their handmade chocolate ganaches that only retail here at their cafe.
The Gingerbread House Katoomba
It seems like the whole of Sydney has decided on the exact same road trip, at the same time. The queue snaking up to the top of the Mountains starts at the base and moves painfully slow. Thankfully, after a hearty lunch at Pins on Lurline Restaurant, which I highly recommend, there’s a reward in the form of a visit to The Gingerbread House.
This building used to be an old church that was eventually restored. In 2013, Jodie, the owner of Josophan’s Fine Chocolates, turned it into the home of Gingerbread, sweets and chocolate treats.
As the name suggests, it’s almost fairy tale-like inside. Tables are lined along the edges of the walls and surround a central service and retail area filled with house-baked Gingerbread, cakes, brownies, cookies and muffins as well as ice cream, chocolates and vibrant coloured lollies in many shapes and forms. Hansel and Gretel, eat your heart out!
We sit down to a serve of Josophan’s legendary Mexican chocolate cake, accompanied by a scoop of “Death by Chocolate” ice cream, whipped cream and a cup of chai tea. This signature cake is made purely with Belgian couverture chocolate; the result is a deliciously rich and intensely dark tasting treat, with just the right level of sweetness. It hits the spot for me.
Blue Mountains Chocolate Company
After a refreshing walk to Echo Point Lookout and a quick photo-taking opportunity of The Three Sisters, we chance upon a cute cottage housing this chocolate discovery.
The Blue Mountains Chocolate Company handcrafts all their ganaches, pralines, truffles and caramels on site using Belgian couverture chocolate. The range is extensive and complemented by an equally impressive selection of chocolate bars and blended drinking chocolates, available exclusively in-store. There is ample seating here, both inside and outside, to relax and refuel with warm and cold chocolate treats after a day of bushwalking and sightseeing.
For something a little different, try the popping chilli bomb (dark chocolate chilli ganache with the added touch of popping candy), dark chocolate chestnut praline made with locally grown chestnuts, and the dark and milk chocolate banoffee (molten banana flavoured caramel, encased in milk and dark chocolate).
A trip up to the Mountains is incomplete without an obligatory visit to Josophan’s. Sadly, they are closed by the time we reach Leura. The consolation is that I have easy access to Josophan’s in Sydney. Better luck next time.
The Verdict
The Mountains is a conducive environment for chocolates all year round, with cooler temperatures and a steady stream of chocolate lovers amongst the many tourists and locals alike. To maximise the experience of chocolates in the Mountains, start from the bottom and work your way to the top.
