31 January 2017
I spent the past weekend in the sweltering summer heat, in the capital of the Sunshine State of Australia. Also known as Brisbane, Bris-Vegas and Brissy to locals, the summer temperatures here average in the high 20s to early 30s degrees Celcius – essentially, the melting point of chocolate. Can chocolates still be enjoyed under these conditions and if so, where?
Noosa Chocolate Factory is the homegrown favourite of many. Here, you can pick and mix as much or as little to your hearts content, and sample along the way. Established just over a decade ago, Noosa Chocolate Factory started out as a contract manufacturing business, eventually finding its niche and going direct to consumer with chocolate-enrobed, Australian-grown nuts, berries and fruits, as well as nut brittles.
The chocolate is made bean to bar from cacao beans sourced directly from farmers in Papua New Guinea and available as 77% dark, 40% milk and 37% white cacao chocolate. The added attraction is the freshness of the chocolates – apparently “made from scratch in the last 72 hours” in their factory in Noosa. My top seasonal picks are the chocolate baby strawberries (they’re actually not that small!), chocolate cherries and the Bowen mango macadamia.
If you drop by their cafe and retail outlet, “The Dark Chocolatier”, just five doors down from their flagship store, do try their hot or iced chocolates. I had the 73% dark cacao skinny iced chocolate and it was delish!
Brownies are brownies…..until you sink your teeth into Dello Mano‘s brownies. These are something else. Born out of passion by the husband and wife team of Deb and Bien, the Dello Mano brownies are lovingly handcrafted with the finest ingredients, right down to the Belgian chocolate made from Ghanaian cacao beans. The jewel-like squares of brownies, wrapped in brightly coloured foil, are almost too pretty to eat.
Phoebe, the owner’s daughter, tells me that the Luxury Classic is the original flavour and their most popular, and offers me a sample. It’s decadent, rich, chocolatey and very moorish. I can definitely appreciate its appeal and end up with several brownies to take home with me, based on Phoebe’s recommendation. Aside from the brownies, Dello Mano also creates a tantalising array of cakes and biscuits to satisfy many a sweet tooth.
A personal favourite of mine is Murielle Vuilleumier Swiss Chocolatier. Here, I am assured of a feast, not just for my belly but also my eyes. Murielle never fails to amaze with her luxurious, artisanal selection of ganaches, pralines and truffles. They are works of art to be admired – vibrant, colourful, and perfectly tempered and shaped.
Murielle takes inspiration from several sources in creating her flavours, including her Swiss heritage (The Matterhorn) and suggestions/ requests by her regular clientele (Alexandria’s Mint).
Another destination worthy of a mention is Couverture & Co. Chocolatier and owner Jessica handcrafts a selection of generous, larger than bite-sized ganaches and truffles in the kitchen at the back of the shop. Here, you can sample traditional favourites like the dark chocolate ganache and peppermint cream, as well as more adventurous flavours like Milo, Banoffee and Blackforest.
I conclude that, thanks to the advent of the humble air conditioner, chocolates can certainly be enjoyed in the Sunshine State. In fact, despite the unfavourable summer conditions, one should not be too quick to discount Brisbane as a chocolate destination. Otherwise, as I’ve discovered, you’ll miss out on some worthy, homegrown chocolate experiences here!
