Sticky fingers

Chocolatiers

IN PARIS during late October to early November, the chocolatiers in Porte de Versailles open their doors for Salon du Chocolate, a regular festival inviting chocolate lovers to see how chocolates are made, from the bean to the final product. Makers of all things sweet come from Japan, Russia, Italy, Germany, Switzerland and Belgium to share their creations. If a quick trip to France is looking unlikely, here are few suggestions closer to home.

Melbourne

WHEN it comes to wildly creative and seductive sweets, pastry chefs Laurent Meric and Tim Clark have forged a new standard for macarons, chocolates and French pastries. The dazzling selection of handcrafted chocolates, which look more like precious gems than sweeties, include blood orange caramel with dark chocolate, and caramel apple calvados with cinnamon, milk chocolate ganache, encased in dark chocolate. They also have a huge selection that can be purchased online.
www.cacao.com.au

YOU need only open the door to this gorgeous jewellery box of a shop to find yourself surrounded by an array of sweet morsels and aromas that will make you pleasantly dizzy. Founded by two proud Francophiles, Maylynn and Hugh have spent decades refining their craft and continue to explore and create new flavours, so return trips are a must.
www.labellemiette.com.au

STEP through the red door and inhale. What began as a small outfit in Prahran Market is now a stylish factory/storefront/café in East Brunswick where thousands of top-notch chocolates are created and distributed around the country. Their artisanal approach is all about drawing out regional flavours and, where possible, using organic products, including environmentally friendly packaging. The range is large, but it is hard to go past their specialty chocolate bars that include honeycomb, salt flakes, roasted hazelnuts and caramalised almonds.
www.monsieurtruffechocolate.com

Sydney

FANNY and Alex Chan’s Darlinghurst chocolate shop specialises in making small batches of high quality pralines, truffles and rochers (chocolate clusters), all designed for quick consumption to ensure the delicate flavours and layers remain intense and crisp. From their bestselling orange peel dipped in chocolate, to soft caramel and almond morsels, the range is made entirely onsite. While you’re still deciding on which little deadlies to take home, pop upstairs to the balcony and enjoy a hot chocolate or a generous serve of Belgian waffles.
www.boonchocolates.com.au