Now and then as Editors and food writers and certainly in the PR industry, we are fortunate enough to sample, experience or taste some wonderful products.
It was recently brought to my attention, that a fairly new chocolate company had popped up in my old hometown of Melbourne - Melbourne Cocoa.
When given the opportunity to try some of Melbourne Cocoa’s range – I was pleasantly surprised. So much so, that I made it my duty to research the company further, find out who is making these smooth and creamy blends and what the company stands for.
Chocolate and more specifically the knowing consumer, has come a long way since sugary, hard chocolate with no flavour or ethical responsibility.
What Melbourne Cocoa does is to recreate what France, Switzerland and Belgium have done for more than a Century - that is, making world-renowned and regionally representative chocolate for generations to come. That’s because, just like making wine or coffee, making artisanal chocolate requires care, thought and skill.
Officially launched in the leadup to Easter 2019 as a Melbourne Central pop-up, Melbourne Cocoa offered nine chocolate eggs to the public. However, it should be noted that the sibling duo Jeremy and Philippa Kennedy-Wilson are second-generation artisans, coming from a family who has delivered award-winning chocolate to Chefs and aficionados for over 25 years.
The family-owned and operated umbrella company, The Cocoa Group, has a long history of manufacturing chocolate for a range of premium private labels too.
Teaming up with Rich Harley, a Melbourne designer with a passion for his city and extensive experience designing local wine, food and event creative, they were then able to create exquisite chocolate delivered in a youthful, dynamic and distinctly Melbourne package. The pop-up did so well, it needed two extra production runs to keep up with demand.
Just three months later, they opened up a permanent retail store at the Queen Victoria Market’s String Bean Alley.
What else makes Melbourne Cocoa different? In Australia where a lot of businesses import their chocolate from overseas to then melt it and create a new product on site, Melbourne Cocoa takes a different approach.
It painstakingly selects ethically produced cocoa and cocoa derivatives from around the world then blends with them Australian milk powders and sugar by hand to create new blends.
Its constantly innovating capabilities through advancements in specialised machinery, education from industry professionals and world-class creativity and palates of chocolatiers, are why the chocolate is so damn good. That is chocolate that tastes of chocolate – rich in cocoa and cocoa butter with a creamy, not milky, finish.
If you’d like to sample some of Melbourne Cocoa’s range, simply head to our Facebook page and comment ‘Melbourne Cocoa’ on the associated post, so we know you are keen.
