‘Nine out of ten people admit to being chocoholics. The
tenth person is probably lying.’
These are the words of Suzie Wharton, a tiny woman in a red
and black hat that resembles an upturned truffle case. She is the author of ‘Spoil Yourself, A
Chocoholic Guide to Melbourne’ and has been guiding chocolate lovers around
Melbourne for over six years.
As a self confessed chocoholic, I was eager to join the fun.
I have known those endorphine highs that a true chocolate addict experiences
when the theobromine hits the system. I have thanked the Aztec god,
Quetzalcotl, who bestowed the cacao tree amongst his people and led King
Montezuma II to offer a taste of his favourite recipe to the Spanish conqueror
Cortes in 1519. Chocolate then crossed the Atlantic to Europe where it was
developed by a succession of Dutch and Swiss chocolate pioneers until, in 1879,
Rudolf Lindt added milk to give us the chocolate sensation we know today. But
that’s all history. The tour awaits.
We assemble at the tourist information booth in Melbourne
Central for the Chocolate Indulgence Walk. It is fun guessing which the other
likely tour members might be.
Our group consists of families from interstate, people visiting
Melbourne from rural areas and locals out to have fun in their hometown. The
youngest member of our group is a schoolboy from northern New South Wales, who
saw the tour on the internet and booked as part of his family’s visit to
Melbourne.
Twenty-six eager participants are issued with a red dot to
show they belong.
‘Chocoholics have more intelligence and are friendlier than
other people,’ Suzie declares.
We are reassured to hear that.
New Zealand Ice cream is our first stop. Suzie assures us it
is an Australian company. We partake of a single cone of Chocolate Ecstasy to
the sound of quiet contentment with sighs and the occasional slurp as an
accompaniment.
‘Chocoholics need to look after each other by keeping
everyone else clean. Point out if someone has chocolate spilling down. It is a
waste of chocolate to leave it on the outside,’ our guide advises.
Suzie uses an all day sucker with her name in a candy swirl
on one side, as a beacon to her followers. As we trail behind she uses her
mobile phone to call ahead to warn the next stop of our impending arrival.
We arrive at the Myer truffle department. There is an
amazing range of truffles available, from Pink Ladies to chocolates shaped like
penguins and prawns.
The sampling has our group warming to the experience and
beginning to relax into the adventure. We are all on our best behaviour passing
around the tray of samples, no elbowing each other aside for the last sample.
‘What do you think of the cherry liqueur?’
‘It’s chocolate isn’t it?’
‘Do you like the Turkish Delight?’
‘MMMMMMMMMMmmmmmm.’
Suzie claims she always puts herself out to assist other
chocoholics. She travels the world to locate new chocolate tastes and outlets.
New ways are investigated into how to open other people’s chocolates without breaking
the seals. Guidance is offered to chocoholics who have to make important life
decisions, like choosing between a hazelnut swirl and a strawberry delight.
Our hardy band of chocoholic adventurers are encouraged to
savour the flavours. ‘Think of what is in your mouth, not where the next
chocolate is coming from and who you might have to share it with.’ A titter of
recognition ripples within the group.
Having done my homework I know that chocolate is a
beautifully disguised vitamin supplement containing iron, zinc, calcium,
riboflavin and niacin. It has very little caffeine or cholesterol. The tannin
content is said to prevent tooth decay. The only note of caution is the 28
percent fat content. We can work that off with the aphrodisiac qualities, I guess.
Chocolate produces the chemical Phenylethylamine in the body that giving the
sensation of being in love.
From Myer, our group of potential lovers head to the Royal
Arcade. We stop mid arcade to admire the historic renovation work in progress
and are provided with a Cadbury Picnic ‘to keep us going’.
After a pause-to-appreciate we turn down a side arcade to a
small Darryl Lea store. More samples, including Chocolate Shells, Rocklea Road,
Caramel Snow and jubes are freely passed around.
At every stop we attract a crowd of curious onlookers also
hoping for a chocolate handout and volunteering to support our cause. But they
do not belong to the Society of the Red Dot. They must walk away empty handed.
As we savour the delights, Suzie explains the different
ingredients, such as quality cocoa butter, that goes into producing finer
chocolate. Old Rudi Lindt would have known that longer mixing and kneading
gives a smoother texture, but it was a revelation to some in our party.
‘The chocolate is beginning to kick in now,’ observes my
husband. ‘We’re getting noisy.’
A large family group from Adelaide is wishing the patriarch
‘Happy Birthday’. This tour is part of their celebrations.
Winding through the alleyways and arcades of Melbourne we
make our way to the Chocolate Box in the Australia Arcade.
Suzie draws our attention to the heightened intensity, as we
taste first white, then milk and finally dark chocolate.
When we sample the Hazelnut Belgian Chocolate, Giandura, it
moves an ample matron to an orgasmic squeal as it melts in her mouth and she
rushes to buy a take-home supply. We also sample the Raspberry Chocolates that
consist of a raspberry jube dipped in white chocolate. Yum!
Gathering purchases for later indulgences we move on toward
our final destination. While passing Federation Square we learn of a new
chocolate shop to open there in the future.
Finally we arrive at the Cafe Vic in the Arts Centre at
Southgate.
Larger groups in our tour party are shown to tables of six
or eight while smaller groups are seated at a long refectory table and continue
to chatter about chocolate appreciation and chocoholic support groups. We are
served with enormous slices of chocolate cake and cream and our choice of
drink. Some hardy souls even choose hot chocolate. I prefer something lighter.
I am beginning to feel a little over satisfied.
Suzie speaks to us of chocolate recipes and other chocolate
adventures before saying farewell and heading to her next group, the Chocolate
and Other Desserts Walk, which is due to start at 2.30pm.
My husband has the final words. ‘I don’t think I’ll need tea
tonight. I’m chokkas.’
By Liz Wilks
Details:
Contact: Suzie Wharton Ph. 9815 1228, 0412 158 017
TALKABOUT TOURS
14 Rae Street HAWTHORN VIC 3122
Facsimile: (03) 9818 0999
Email: talktour@ozemail.com.au
Website: www.chocoholictours.com.au
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