Lindt cafe is chockers with chocolate

On 26 February, Lindt held the grand reopening of its chocolate cafe in Martin Place, Sydney. The store, which was originally opened in 2004, recently underwent renovations to bring a brand new concept store to the heart of Sydney’s CBD.

Walking up the red carpet alongside fellow chocolate connoisseur Katharine Fowler, we felt like we were entering Lindt’s version of Willy Wonka’s chocolate factory. Our Mr Wonka was the CEO of Lindt Australia, Stephen Loane, who said the night was “all about the chocolate”. He encouraged us to enjoy all the samples that were laid out in front of us and assured us that there was going to be plenty brought around during the next few hours.

We could also see these samples being made right in front of us by Lindt’s master chocolatiers, who hold demonstrations in the cafe three times a day. If you haven’t ever had the chance to watch chocolate being made, the Lindt demonstrations come highly recommended, providing an insight into the skill involved.

A highlight of the night, and one of the first things we noticed, was Lindt’s willingness to combine chocolate with anything and the way they carry it off with such elan. Their love of chocolate is clear for all to see; even the few savoury canapés that were on offer still had Lindt chocolate included in some way.

Another unexpected delicacy served to guests was chocolate martinis, which Katharine described as “the best cocktail I have ever had”.  She even went on to admit, “It doesn’t even taste like I’m drinking alcohol, which is a bit deceptive.”

When guests (quite quickly) finished their cocktails, they found a chocolate swirl remaining on their glasses. Katharine explained the swirl must have been set and ‘painted on’ before the drink was poured in. This was just one example of the attention to detail Lindt puts into every aspect of what they do and it didn’t abate across the rest of the night’s offerings.

For those who preferred a non-alcoholic drink, the cafe’s chocolate taps were flowing, ready to provide the guests with chocolate shots. The taps are used as pumps for the cafe’s hot chocolate and are the only ones of their kind in Australia. It was difficult not to draw comparisons with Willy Wonka’s chocolate waterfall.

The chocolate shots were body temperature, so at first you barely even notice that it’s in your mouth. However, it isn’t long before you feel its thick and creamy texture as it sits on your tongue. It’s not particularly easy throwing back a shot of chocolate, but it’s certainly fun to try.

There were four types of chocolate creations on show for the night. The first was strawberries dipped in chocolate - milk, white or dark. Unlike strawberries held under a typical flowing chocolate fountain, the fruit was cold and the chocolate had set. This allowed for contrast between the crispness of the chocolate and the softness of the fruit, and brought out the flavour of both.

Katharine noted that higher quality chocolate sets better, giving it an even, smooth appearance that gives a clean snap when you bite into it. It is therefore little surprise that this style continued into the rest of the night’s snacks. There were macaroons of various colours which had been half-dipped in chocolate, as well as a variety of pralines, the strongest of which was the chilli chocolate flavour.

We spent quite some time watching the pralines being made and we were mesmerised by how the several different layers were added. Finally, each ball of chocolate emerged full of flavour on the inside and coated in a beautifully decorated shell.

The most experimental flavours we tasted during the night came in the form of Lindt’s specialty chocolate slabs, which are combinations of different ingredients. We were offered a taste of white chocolate with strawberry and pistachio, milk chocolate with macadamia, dark chocolate with cranberry, and dark chocolate with orange and almond. The strawberry and pistachio was quite crunchy and sweet, while the orange and almond was much richer. Sadly, we had to pass up many of the flavours presented to us, as we had been indulging for quite a while at this point.

To wrap up the evening, guests watched the chocolatiers write messages on small squares of chocolate using writing chocolate. Stephen Loane told the crowd that if you want to graduate from chocolatier school, you have to spend an hour a week writing in chocolate and that his chocolatiers now write in chocolate better than he does in pen. This time and effort has clearly paid off, with the meticulously written messages offering a great way to personalise a chocolately gift for a loved one. We were lucky enough to be able to take home our very own personalised chocolate slabs, which we would have to be talked into eating because they looked so good.

If you didn’t get the chance to visit Lindt’s chocolate cafe before it closed, now is your chance to embrace the experience. There are so many types of treats on offer, and even if you don’t buy anything, it’s fascinating to see all the different styles of chocolate and how they’re put together. You will truly feel like you found a golden ticket.

With thanks to Katharine Fowler.