Lindt Chocolate Appreciation Course

October 11, 2007

Lindt ChocsLast night I lived out one of my fantasies – 90 minutes in Willy Wonka Heaven. Ok, there was not an Oompa Loompa to be seen and the chef was slightly less outlandish than the original Roald Dahl chocolatier. But it was still choccy heaven.

 Three days before my birthday, I received an sms from my cousin Taryn. It went something like this: “should we buy Lisa a voucher for the Lindt appreciation course for her birthday?”. Clearly, in a tangle of thumbs, Taryn mixed up recepients. But at least I got to answer the text with a resounding “yes, please!!”.

So almost 8 months after receiving this special gift, I finally got to go on the course at the Lindt Cafe in Martin place.

 I was joined by Julie – who had also been given a voucher for her b-day by my sister. We were both notorious choccy lovers and united in the quest to consume as much choccy as we could.

The Lindt chef (I can’t remember his name) is the face of Lindt. He’s authentically Swiss with a tang of Aussie thrown into his accent and you can see he loves his chocolate.

liquid chocWe were given a small cup of hot chocolate on arrival. It was rich and smooth and up there as the most delicious hot choc I have tasten. If you order a Hot Choc in the Lindt cafe, you get a cup of molten choc and a cup of milk. It’s up to you to mix it in the right proportions…which I never seem to get right. It was so much better when the experts made it up for me.  I asked the chef for some advice on the perfect combo of liquid choc and milk and he said “Just practise”.

The course started with a look at chocolate through the ages and the launch of Lindt & Sprungli. Did you know that the company is actually Lindt and Sprungli but the marketers decided that foreigners outside Switzerland would struggle with the Sprungli name – so they dropped it. Apparently there are still two Sprungli descendents on the corporate board. I wonder how they feel about their name being banished?

taste plateAs the chef described the history and the making of chocolate, we each got a plate with about 8 different chocolate blocks to sample. We were warned to pace ourselves so we made sure to try and eat only half of each block and put the other half in the takeaway bag.

Out next plate was full of different kind of truffles. The chef then gave a demo of the truffle making and I volunteered to help out…which was pretty fun. I got a cool Lindt apron for my efforts.

Lisa helping chefFinally we went onto to taste cake and the Delice macaroons and topped it off with a sampling of ice-cream.

I was on a serious sugar high after all that! So I had a slither of 99% cocoa chocolate to bring some bitterness back to my tastebuds.

We could then buy Lindt cafe products for a discount and were given a lovely box of choccies and some truffles as a farewell pressie.

It really is a well- recommended course – professional, slick, generous and absolutely scrumptious.

 The only bad thing – you become a true chocolate snob – you’ll never be able to eat anything but Lindt after this.

yum yum


Chocolate Heaven at Max Brenner: Sydney

February 17, 2007

For chocolate lovers (like me), there’s chocolate heaven in Sydney which goes by the name of Max Brenner. This is a franchise which started in Israel and now has a couple of branches scattered over Sydney – like in Oxford Street, Double Bay and Manly.

Chocolate frenzyEverything about Max Brenner is chocolate – you can even get choccy soup. The speciality here is the sukao which is this egg-shaped ceramic container which holds a small cup filled with milk and is placed over a tea candle.  A bowl of choccy chips come with this and as you add the chips to the milk, the warmth from the candle melts the chocolate to make a very unique hot yummy drink. To top it off, you get a metal spoon with the straw on one end to help you shlurp up this hot choc.

I’ve also tried the decadent chocolate bombe and the absolutely scrumptious waffle which comes with molten Belgium chocolate and strawberries.

It’s not a place on can visit too often but when you do, it’s a real treat. 

Cousins at Max BrennerCousins at Max Brenner