My family doesn’t celebrate any Western holidays so public holidays like Easter and Christmas are just days off for us. I guess the only ‘holiday’ we celebrate is Chinese New Year where I stuff my self with food for a week :D For me Easter is a time when I can get cheap chocolates once they go on sale after Good Friday. I was a bit surprised 2 weeks after Easter that there was still some chocolates at Koko Black on sale but on a closer look a small packet of Easter eggs costed $17. No thank you.
Iced Tea ($6)
Koko Black hails from Melbourne and setting up in Adelaide, the home of Haighs, they’ve got some game :P Don’t let the Easter range scare you as their dessert menu is actually decently priced. I had to go for the dessert degustation for 2 with mini versions of their cakes. Our first bites were from the scoop of rich and indulgent chocolate icecream on a bed of crunchy chocolate soil. It was a nice way to dip the toes in :)
Dessert degustation for 2 – Chocolate Alchemy Cake, Opera Gateau, Chocolate Mousse, Belgian Mousse and Chocolate Icecream ($24)
Despite the Opera Gateau’s long description of “roasted coffee infused dark chocolate mousse, layered with hazelnut dacquoise and chewy caramel” I couldn’t individually taste them. It just tasted like ferrero rocher and was my favourite out of the platter.
Opera Gateau – roasted coffee infused dark chocolate mousse, layered with hazelnut dacquoise and chewy caramel
The Alchemy Cake had layers of chocolate cake and Madagascan chocolate cream, topped with a hollow chocolate block. The cake reminded me of black and gold chocolate with a dull flavour – apparently this is their signature dish :/
Raspberry Chocolate Dome was made up of an airy, light raspberry mousse filled in the center with oozy vanilla custard. The mousse itself was subtle in flavours and nice but the custard made it an extra bit sweeter.
Chocolate Alchemy Cake – signature chocolate cake layered with Madagascan chocolate crème and crunchy chocolate soil
Raspberry Chocolate Dome – milk chocolate and raspberry puree mousse with Madagascan vanilla custard and a liquid raspberry center
Out of the few things I can make I do have a chocolate mousse up my sleeve so for me to be impressed it has to taste a whole heap better. Koko Black’s tasted alright but nothing impressive – it just tasted like mousse on a chocolate cake.
Belgian Chocolate Mousse – velvety chocolate mousse complemented with a crunchy chocolate soil
Koko Black was quite average where the cakes needed something to make it pop. I do prefer the chocolates from Haigh’s and cakes from Steven ter Horst. #radelaidepride