The origins of chocolate date back to the ancient Mesoamerican civilisations where cacao beans were once used as currency - in fact, the word chocolate comes from the Aztec word ‘xocoatl’.
First consumed as a beverage, the smell of chocolate can help you relax and reduce stress – while the taste as we all know can send us into raptures – just don’t give any to your fur babies as it can be harmful to dogs and cats.
The largest chocolate sculpture created weighed almost 10,000 kg and the largest chocolate bar weighed 5443 kg; don’t panic we don’t expect you to break any records when making your own chocolate indulgence, here are three recipes to bring a little chocolate cheer to all:
Inspired by Mexican flavours and traditions, come and explore the Victorian Georgian beauty that is No 92 Wine Bar and Restaurant on Glebe Point Road in Glebe. Once a private investigator’s office, this renovated elegant terrace venue oozes charm with whitewashed walls, open fireplaces and an eclectic mix of accents; ideal for catchups or romantic rendezvous with someone special.
Who better to ask for a chocolate recipe with a Mexican twist than Chef Galia Valadez Ortega? Born in Mexico City, he delivers his decadent Aztec Calendar dessert – a chocolate mousse that’s a tribute to the traditional drink ‘xocolatl’ and has the shape of the calendar on the top.
"I’m very proud of this dessert. Corn, cacao and coffee are a centrepiece of Mexican food, being able to balance them all in a dessert is like eating a little bit of Mexico,” he explains.
Savour a delicious meal with family and friends while taking in stunning waterfront views at Seafire on the Marina on Holdfast Promenade in Glenelg. This Adelaide dining destination is located on the Marina Pier making it the ideal place to soak up the sun in the garden bar with a drink in hand, or head indoors where white-clothed tables, a stacked stone bar and mezzanine level await as you peruse a menu dishing up the highest quality beef, poultry and seafood.
Chef Todd Pirikahu dishes up a rich and silky chocolate mousse-like delice recipe made with dark couverture chocolate and best served with toasted pistachios and mango sorbet. This is a simple dish easy to make but sure to impress family and friends during the festive season.
Set within the canopy of Noosa’s abundant treetops at the meeting of land and sea, Park & Cove on Viewland Drive is where locals gather, drink and dine. Perched on the second floor of Peppers Noosa Resort & Villas, uncover the layers of Noosa as you sit back, breathe out and reconnect.
Executive Chef Andrew Wilcox and his talented team craft a menu to showcase seasonal produce grown around the Sunshine Coast with an ever-changing selection of dishes to tantalise taste buds, including desserts like this Daintree chocolate melting moment. A caramel and eucalyptus centre adds a surprise element, balanced with a quenelle of milk sorbet on the side.
