Heaven on Burke Rd

Last night I died and went to Naomi-heaven. Nick and I attended a Winter Indulgence Evening at Koko Black, in Camberwell, which was AWESOME.

Koko Black founder Shane Hills originally began life as a rock-candy devotee. Having joined the throngs engrossed by the sweet making demonstrations at rock candy store Suga, Shane opened his own branch of Suga at Chadstone. After a few years of success, he turned his thoughts to other areas of confectionery, and specifically a sweet traditionally more popular than rock candy; chocolate. He spent a long time pondering his ultimate chocolate experience, and through training, tasting and searching the world for master chocolatiers, Shane set out to create that ultimate experience.

Koko Black stores aim for a level of quality in their products (resulting in some of the most exquisite hot chocolate available in Melbourne). This standard is raised in the decor and general ambience of the stores, which create a sense of an old style salon. Sinking into a chocolate coloured leather chair, gazing out onto picturesque Royal Arcade, or simply admiring art nouveau inspired wallpaper evokes a sense of luxury and indulgence, raising the experience of a drink at Koko Black well above a latte at your local.

The Winter Evening of Chocolate maintained a friendly, casual atmosphere, with questions and jokes encouraged, so long as they did not undermine the real focus of the night; chocolate. Attendees were generally chocolate aficionados, who appreciated the experience of being guided through a tasting session of high quality chocolate blends, and viewing and assisting in the process of hand making chocolates.

Koko Black's 44% blend is a true chocolate lover's perfect milk chocolate. With a higher percentage of cocoa mass than many commercial milk chocolate blends, the 44% affords a fuller bodied taste and an extra smoothness, capped with a bittersweet tinge of an aftertaste.

The 60% sports more of a 'snap' than the milk blend, and is less likely to melt in the mouth. With a proportion of more cocoa mass than cocoa butter, this blend is close to the blend of many standard dark chocolates available on the shelf, but the high quality of the ingredients is emphasised in the smoothness of the chocolate as it dissolves.

The 74% blend revels in it's bittersweet shock as it enters the mouth, melting to produce a full bodied roasted bean aftertaste which lingers well after the chocolate has dissolved. For me, this is fairly perfect in what I look for in a dark chocolate; the heavy cocoa mass is noticeably present in the bitterness of the initial taste, but the rich aroma retained in the mouth balances any desire for a sweeter flavour.

The evening continued with demonstrations of bailey's truffles, piped by the attendees, highly alcoholic, addictive and delicious. After decorating individualised blocks of 44% to take home with us, it was time to indulge in a Koko Black high tea; hot chocolate served with an ice-cream or mousse martini. Koko Black make all their own ice creams, mousses and sauces. The chocolate mousse martini was topped with crunchy hazelnuts roasted by the KB kitchens, while the delicious vanilla bean ice cream was heightened by the rich hand made caramel sauce.

Prior to this evening, I'd enjoyed KB's hot chocolate (made from melted chocolate, not powder) and their excellent coffee, but this was my first chance to try one of their chocolate spice blends. The cinnamon blend balanced perfectly the bitter and sweet elements of both cinnamon and chocolate, resulting in a sweet flavour which was not overpowering. The standout drink for me was the chili chocolate, b far the best I have tried anywhere. The chili is visible on top of the foam as well as in the reddish tinge to the depths of the drink, but most noticeable as a kick to the back of the throat. The sweetness of the initial chocolate mouthful is boosted by the jolt of the chili, and ensures the chocolate does not overpower in sweetness.

The evening was a huge success (and by success I mean I ate stacks of yummy chocolates, AND got to take some home!). If this is what is meant by 'death by chocolate' I'm in.

P.S. I wrote this last week, I just hadn't found a way to finish it! Slack, much. I need some chocolate to console myself...