First published on 19 Mar 2013. Updated on 4 Mar 2014.
Darren Purchese is a sweet-fanged candy bandit and the man responsible for a salted caramel spread so good it has it’s own fan page. The Chapel street magic store of desserts and products for making DIY home creations (fruit salad white chocolate, and toppings that crackle and fizz) also has an Easter collection. Fancy an explosive raspberry milk chocolate egg? We do. South Yarra.
It’s as much about the gargantuan chocolate window displays as it is about the glistening handcrafted eggs and rabbits. This year, they’ve thrown 100Kg of dark chocolate into making a semi-smashed up Humpty Dumpty with a full complement of deliciously useless chocolate cavalry. Get fluffy hot cross buns packing a little crunch from cocoa nibs while you’re there. Melbourne.
These guys are out in North Balwyn and have been doing the chocolate-factory-come-café gig for years before it was A Thing (as they somewhat tersely mention on their website). Expect traditional truffles and a bowl of hot chocolate the size of your head to drink while browsing. Balwyn North.
If you’d rather do your Easter chocolatiering in one sit down session, you can’t go past the chocolate bar at the Langham. You’ll be sluiced with Lindt from start to finish, taking in truffles, liquid centred madeleines (those little duck foot shaped cakes), mousses and soufflés. There’s occasionally a chocolate fountain too. Southbank.
This is a sort of boudoir with chocolate, run by Hungarian saucepot Dr Hannah Frederick. Don’t expect a bag of cutesy chocolate chicks. Frederick’s velvet-draped shop purveys the likes of kangaroo salami chocolates, and she has an aphrodisiac range for men called Tomcat Alley. We love this temple to decadence, and we think you will too. Collingwood.
Thibault Fregoni, owner of Brunswick’s chocolate factory-cum-café, is the only chocolatier in Melbourne who is roasting, winnowing, grinding and refining his very own chocolate from raw cacao. He’s a man obsessed with creating perfect chocolate from ethically sourced beans, and educating the public about origins and the production process through chocolate appreciation classes. Buy blocks of the finished product, distinguished by country of origin, or hit ’em up for a hot chocolate you could stand a spoon in. Collingwood.
They make quite a chuffed-looking rooster here, along with all manner of statuesque chocolate creations that are as much art as food. The shop is good for a gawk and high calorie fix at any time (they do a chocolate degustation with Champagne at the Fitzroy cafe), but Easter is the no-holds-barred time for admiring serious feats of chocolate engineering. We can't get enough of their small eggs, filled with a soft milk chocolate hazelnut ganache. Fitzroy.
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