The Swiss and Belgians have long had a stranglehold on the production of quality chocolate. And while many shops in Sydney still work with couverture chocolate imported from Europe, a smaller number of operators have brought the entire process in-house, with impressive results.
We’re already a world leader when it comes to coffee, and there are many parallels between the two industries: the beans come from the same regions, both products involve fermentation and roasting, and even share terminology such as “single origin”.
In compiling this list, we haven’t discriminated between shops that re-mould European chocolate and those that actually roast, winnow and grind their own cacao beans – all we’re interested in is that the finished product is up to scratch. And in that respect, there’s plenty to choose from.