For the serious chocoholic

About 100km north of Melbourne lies a rather unassuming-looking building, off the highway slightly. The sign announces The Chocolate Mill and adds, in case it isn't clear, that this is a place for the serious chocoholic.

Now, those of you who know me know that, as with all things, I approach chocolate in the strictest moderation, but I had been brought here by my hosts and it seemed only polite to feign an interest. We had passed the place earlier and noted that there was to be a “demonstration” at 2pm. What might that be? Well, we weren't sure but it certainly implied that there would be more happening at 2pm than at, say, 1pm, so we timed our return accordingly.

We were a little early so we whiled away the time in the hot chocolate café where the most amazing hot, white chocolate was served in a sort of soup bowl. My host had a hot, dark chilli chocolate which looked pretty good and, from the small sample I was allowed, tasted pretty good too. It wasn't in the same league, though, as the rich, creamy, vanilla scented concoction that I had.

Then it was time for the demonstration.

The owners of the chocolate mill are, it's fair to say, passionate about the stuff. They are also very evangelical for their style of chocolate which, they were at pains to point out, is 100% European – very high in cocoa solids and without such adulterations as palm oil (which apparently is used in (spit) cheaper products). Disdain was heaped upon so-called confectionery chocolate such as you might buy at the local sweet shop.

Their products have a maximum shelf-life of 10 days because of their insistence on natural ingredients without preservatives.

Each day begins with melting and tempering chocolate to get it to the right consistency for coating, painting, flavouring. Machines such as Fat Albert help here:

Moulds are coated with chocolate using a paint brush, and then the fillings are added. The bottom is added by scooping melted chocolate over the mould and then scraping off the excess. You can see the mould in the owner's left hand as he ensures that the chocolate is of the proper consistency.

Below you can see macadamia nut truffles waiting to be coated with milk chocolate by the other owner (wife of the guy in the last picture):

Note the instructions on the window not to lick the glass...

If you are a serious chocoholic, it might not be wise to visit. It's not the cheapest place to buy chocolates, but it might just be the best. I, of course, found the whole thing of only academic interest.