24 Seven deadly sinful ways to indulge in chocolate
There are around 30 master chocolatiers in South Africa. Here are seven ways you can explore the flavours
Chocoloza, which opened recently at 44 Stanley in Joburg, is a cosy lounge for eating and drinking chocolate, and seeing it being made. Vicki Bain focuses on bite-size pralines, about 30 to choose from, in delectable flavours such as lime and basil, fresh mint and Ethiopian coffee. These fillings are all locally sourced and organic, such as macadamias from the KZN coast, raspberries from a farm just outside Joburg and singleorigin Madagascan chocolate. There’s no palm oil used, no artificial flavours and not much sugar. ‘It’s better for you and you really get the taste of the fresh ingredients,’ says Vicki. Chocoloza also serves seven hot chocolates (choc chips whisked into hot milk), including single-origin varieties, and cocoa tea: ‘We infuse crushed and roasted cocoa beans in hot water to make a beautiful, almost savoury drink.’ Where else would you want to be this winter? 010-900-4892
In Cape Town, Honest Chocolate, known for its raw cacao slabs, has been experimenting with fermented Tanzanian beans, and is looking into offering chocolate oats, chocolate samoosas and churros at its cafe in Wale Street. The chocolate cheesecake is already a hit. honestchocolate.co.za Greyton-based Richard von Geusau does around 30 fine flavours – the latest being tonka bean bars, ‘an exotic taste, best described as vanilla/almond/frankincense’. vgchocolate.co.za Karen Schneid in Joburg is obsessed with Japanese green matcha tea, and is making chocolates with it as well as matcha lattes. She makes other flavours too, including a new 70 per cent dark chocolate with crushed Madagascan vanilla bean and fleur de sel. oohlalaconfectionery.co.za Try chocolate wine and beer, roast your own coffee and see top baristas in the World Coffee All Stars Arena at the Coffee & Chocolate Expo in Johannesburg on 13 – 16 July. coffeechoc.co.za