Chocolate Secret review
Where Sydney Rd crosses the end of Melville Rd, there’s a new chocolate shop. I went in for a sticky-beak not expecting much, but found a warm welcome from the woman in the shop who brought out a host of good things from me to taste. And very good things they were too, because this shop makes chocolate with using Callebaut Belgian chocolate. Such depth of flavour, such a delicious mouth feel, such out and out … yumminess.
I tried the Mocha Rosette Truffle, the Tendre Praline (that’s layers of white, milk and dark chocolate and hazelnut praline in white chocolate) the Baileys truffle, (not stingy with the Baileys) the Raspberry and Hazelnut praline, the Mountain Pepper Truffle (an Australian flavour like ginger but without the heat) and most interesting of all the Madras Praline which is curry (yes curry) powder blended with coconut crème in dark chocolate.
Boy, did I go on my way with a smile on my lips afterwards. I plan to go again ASAP and urge you to do the same.
The shop is open to the public and planning to serve coffee soon, but they do most of their business by e.mail so there is a website at www.chocolatesecret.com.au
(not the Texan company but one in our own Oz)
Visit it and drool over Chilli, Apricot and Mango, Lemon Hazelnut or Contreau Truffles or the Hazelnut Expresso nibbles (that’s caramelised hazelnut dipped in 70 per cent dark chocolate and rolled in crumbed caramelised almonds, ground expresso and pure chocolate powder to us plebs.)