Chocolate can be a gift, a reward, a bribe; too little can make you sad, and too much can make you ill. But now, it seems as though chocolate ain’t so bad in the comedy game, either.
Meet Sydney Chocolate: the chocolate company that’s taking on NSW, one suburb at a time. The witty company creates each block around the characteristics and cultural nuances of Sydney suburbs, and after looking through their range, it becomes painfully obvious that the stereotypes ring pretty true.
Sydney chocolate’s head honchos are talented chocolatier Tahra Camidge and Lucas Edmonds. I decided to have a chat to Tahra, after admitting to her that, along with drooling over the gorge product images on the site, I’d also had a laughing fit about the tagline for my own suburb (‘Potts Point: goes down with no guilt!’ 
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):“[laughs] Yeah, we we’re debating whether to put that up! But the first flavour was definitely Bondi; they have such a strong culture there. I kind of wanted the Bondi bar to say ‘NO KALE’ initially, because kale is in everything there. But then we went with sea salt and puffed quinoa; we thought that would work.”
She says that people suggest flavours for their suburbs all the time – “apparently everyone thinks where they live is the coffee epi-centre of Sydney!” – but one of Tahra’s favourite suggestions so far is a droolworthy-sounding lemon myrtle/popcorn flavour suggested from Hornsby, which will carry the completely appropriate and whimsical tagline, ‘Do I make you Hornsby, baby?’
While Tahra said SC are happy chillin’ with their current range and have no plans to expand to the other states currently (sorry guys), she said that they’re currently working on some seasonal flavours for Halloween and Christmas, as well as potentially adding the popular Australia Day ‘Pavlova’ flavour (“Proudly stolen from New Zealand!”) to the range permanently. There’s also some brand new Venezuelan blocks to get your hands on.
Golden lumps of crunchy honeycomb smothered in couverture with a dash of sea salt.
PALM BEACH: ‘So vanilla it won’t wrinkle the sheets’
Fresh Madagascan vanilla bean seeds in creamy white couverture.
MARRICKVILLE: ‘Are you a gin mill cowboy?’
Milk couverture filled with dark ganache made from microbrewed ale, sprinkled with black sesame nougatine.
BONDI BEACH: ‘Don’t in-salt the hipsters’
Gooey salted caramel encased in couverture served with enough organic quinoa to keep the hipsters happy!
POTTS POINT: ‘All style, no sugar. Goes down with no guilt!’
Delicious sugar-free dark couverture.
Also available in milk.
MOSMAN: ‘More dangerous than Mum in an SUV.’
Luxurious white couverture with organic dried apricots and lavender.
BLUE MOUNTAINS: ‘High fire warning.’
Dark couverture smoked with applewood and combined with dangerous amounts of dried chilli.
NEWTOWN: ‘You can’t beetrootin’ in Newtown.’
Intriguing beetroot marshmallow with toasted coconut smothered in smooth, dark couverture.
DARLINGHURST: ‘For hardcore addicts.’
Intense dark couverture with raw organic cocoa nibs and coffee.
You can visit Sydney Chocolate at Taylor Square Markets on Saturdays, follow them on Instagram (HERE) or order via their website: sydneychocolate.com.
p.s. Our flavour suggestion was a hearty smoked toffee ‘Lock Out Law’ flavour, to emulate the one-in-a-million cultural delight that is ‘huffing a darb after accidentally exiting a Kings Cross pub at 1:31am’. Sydney Chocolate appreciated our request, and said that while it sounded ‘interesting’, they weren’t sure if anyone would actually buy it.
Images via Sydney Chocolate.
