The Koko Black enterprise prides itself on its methods. From its beginnings in Melbourne in 2003, the chain has gone on to conquer Australia and New Zealand, yet it still makes no compromises with its products.
The chocolate parlour uses fresh cream, butter and fruit purees for everything it does. Likewise, no artificial additives or preservatives are added and cocoa butter is always used in place of cheap vegetable fats.
As a result, Koko Black products have a short shelf life. It’s best (and much too easy) to eat them straight after purchase.
The interior is pared back. One side of the “salon” caters to sit-down patrons with a menu of hot and cold drinks and desserts. There’s limited savoury options, but who comes for those? The dessert degustation is your best bet to try a few of the delights.
Head to the other side of the salon to view the chocolate artisans in action and peruse the cabinet displays of individual chocolates. Choices can be difficult with standard flavours such as ginger, mint and walnut, and more creative options such as Amarena cherry, liquid salted caramel and rose jelly.
Purchase a few to savour the craftsmanship. Crisp, crumbly and creamy textures are what you’ll find; not oily, overpowering or sickly.
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