City Sightseeing Chocolate Walking Tour (by invitation) by Benny

Chocolate is my Achilles heel. But not just any chocolate. No longer does the milk chocolate family block satisfy my cravings, not since Bilby Blue introduced me to the joys of Swiss and Belgian fine dark chocolate. The difference, as Amanda explains so succinctly, is that the Europeans make their fine dark chocolate with real cocoa butter, and the cheaper supermarket brands do not.

Salted caramel chocolates from Koko Black

Who is Amanda? She is our delightful guide for the City Sightseeing Chocolate Walking Tour – a most enjoyable two-hour chocolate-themed escapade through some of Melbourne’s famous laneways and historic shopping arcades. And being just a week before Easter, it is a great time to take a chocolate tour – Easter specials such as hot cross bun chocolates, Easter eggs and Chocolate Bilbies (the Australian version of the Easter Bunny) are everywhere. Plus, it’s a perfect opportunity to take advantage of the discounts offered to tour participants by most of the highlighted venues. Amanda has been a guide for this tour for two years and her obvious enjoyment is infectious.

Lindt chocolate bunnies

With the maximum complement of 20 guests, we kick off with a taster from the Yarra Valley Chocolaterie (not in the CBD, but well worth a visit ). Over the next two hours we wend our way from Federation Square to Emporium, visiting five of Melbourne’s fine chocolate options ranging from straightforward retail shops (Chocamama and Haighs) to highly indulgent chocolate cafés (Lindt café, Koko Black and New York Chocolate Bar).

Milk and dark chocolate hearts from the Yarra Valley Chocolaterie

Along the way Amanda entertains us with a variety of facts – about chocolate, Melbourne, and the shops we are visiting – such as the little-known relationship between the founder of Haighs and the Lindt dynasty, and a great tip on how to best appreciate the tasting of fine chocolates! I am not going to give away her secrets – to find out you’ll just have to go on the tour yourself.

Sparrow eggs from Chocamama

Unfortunately, we do not have time to linger and fully appreciate each of the cafés, but we do get samples from each venue, varying from a snackish chocolate coated salty pretzel (very popular with some participants) to a superb hand-made salted caramel fine chocolate from Koko Black, plus some lesser-known flavours of those almost ubiquitous, rather luscious, Lindor balls. Two other great samples are a taste of New York Chocolate Bar’s signature dark block chocolate, and the Easter special hot cross bun truffle from Haighs. Redolent with cinnamon and cloves, the truffle is wonderful. (Note that our sample has a different shape to those for sale in the shop, but we are assured that they have the same lovely filling.)

Hot cross bun truffle, with milk and dark chocolate pastilles from Haighs

We generally wait outside as Amanda dashes in and reappears with our plateful of treats, because most of these places are just too small for our group. This is not a problem as most of the places are in covered arcades or shopping malls, but I am pleased that it’s not raining when we visit Chocamama as there is no shelter from the weather.

Lindt Lindor - orange, coconut and citrus

Our sample of Lindor from Lindt – orange, coconut and citrus

Another bonus of our ‘just before Easter’ timing is that the Lindt Café is having one of its twice a year specials on its large range of Lindor and wrapped pick and mix chocolates – an extremely tempting 50% off what is already a nice price. Grab a box and stuff in as many treats as you can because it’s a price per box, not a price per weight. Amanda has great fun ensuring that we take full advantage of this offer, showing us how to fill the spaces between the Lindor balls with lots of the smaller chocolates. Even the staff get into the spirit, refusing to put through a sale unless the boxes are filled to the brim. If you’ve missed the Easter sale don’t worry as it will be back again later in the year. The tour participants’ discount does not apply to this special offer – that would be asking for just too much!

Koko Black in Royal Arcade

For foodies like Bilby and me, the chocolate tour provides another benefit – the opportunity to talk to chocolate professionals. We had a great conversation with Deb, the chief chocolate maker at the New York Chocolate Bar, and I chatted with one of the Lindt managers while several of our fellow tourists swarmed over the Easter special, learning that while the Lindor balls are all made in the USA or Europe, their handmade chocolates are made in Marsden, NSW. The chief chocolatier for Koko Black, Vincent, also usually has a chat, but unfortunately for us he is having the day off. Opportunities to talk to experts passionate about their food are priceless.

Chocolate covered pretzels and raspberry jubes from Chocamama

So how good are these five chocolate shops?

Haighs in the Block Arcade

Based only on the samples given to tour participants, Koko Black stands clearly above the rest, its salted caramel outclassing worthy challengers from the trio of Lindt balls, the signature dark block chocolate from the New York Chocolate Bar and the Haighs truffle. However, Bilby and I have long been fans of Koko Black, Lindt and Haighs and have no hesitation in recommending any and all of them.

Signature dark chocolate from the New York Chocolate Bar

The surprise of the tour was a great showing by the New York Chocolate Bar, where we expected rather sweet American-style chocolate rather than the dark bitter chocolate tones loved by the Europeans. Deb told us that an important element of the New York Chocolate Bar’s success in its home city is because it has popularised European-style chocolate. This persuaded us to try some more (at our own expense). Asked for her choice of the best chocolate from her range, she nominated the Yuzu Caramel, to which we added the Raspberry Delight. They were wonderful, the Yuzu delivering lovely subtle citrus tones and the Raspberry being as delightful as its name suggests.

Yuzu Caramel and Raspberry Delight from the New York Chocolate Bar

Yuzu Caramel (left) and Raspberry Delight from the New York Chocolate Bar

The Details (stars indicate our favourites):

Starting chocolate: solid dark* and milk* hearts from the Yarra Valley Chocolaterie and Ice Creamery

Chocamama: milk chocolate coated salt pretzels, milk chocolate covered raspberry jube, sparrow eggs (solid chocolate egg with thin candy coating)

Lindt: orange*, coconut* and citrus* Lindor balls

Haighs: milk and dark* chocolate pastilles, hot cross bun truffle*. (Note that Bilby and I have toured Haighs’ factory shop and visitors centre in Adelaide and recommend it to all chocoholics.)

Koko Black: salted caramel coated in chocolate*

New York Chocolate Bar: signature dark chocolate (53% cocoa)*, red velvet brownie (devised in Melbourne, based on milk chocolate)

Red velvet brownie from the New York Chocolate Bar

Verdict

We really enjoyed the tour and would happily recommend it to both locals and visitors to Melbourne.

Overall

A great way to explore some of Melbourne’s famous laneways and historic arcades while feasting on chocolate. The City Sightseeing Tour runs five days a week. There is also a one-hour Express Tour and a two-hour Twilight Tour that includes two “fun-sized” cakes and a beverage.

Two hours is simply not sufficient to properly explore Melbourne CBD’s fine chocolate options. Dedicated chocolate connoisseurs should also consider (in alphabetical order) Chocolait, Chocolatieria San Churro, Ganache Chocolate, Guylian Belgian Chocolate Café, Max Brenner Chocolate Bar, and Theobroma Chocolate Lounge, all of which have outlets in the Melbourne CBD. Bilby and I have indulged in their chocolate offerings many times and they all deserve a place in the chocolate pantheon of Melbourne.