Let us know what you think on the website (http://shocolate.com.au) or if you want to win some beautifully crafted Shocolate goodness, make your own short video featuring Shocolate.

What do you get for your effort? Well the law of reciprocity shines brightly forever and a day.. so put a little effort in and who knows – Shocolate ambassador? Maybe a crown made of couverture chocolate? Mmmm..

What do you think?  Please leave a comment and let us know -

If you want to know more please visit the Callebaut website or click ‘more’ for a transcript;

Callebaut’s Organic Fairtrade chocolates offer pure goodness and authenticity in every sense: fair trade & organic certified. These chocolates have been produced with Fairtrade cocoa and sugar, bought directly from farmers in the South at common market prices. These farmers receive a supplementary premium for their crops, allowing them to grow a sustainable business, invest in equipment and so on. Callebaut’s Fairtrade chocolates are manufactured according to the same high standards and in the same way as our traditional range and are becoming increasingly appreciated by a rapidly growing number of consumers.

Fitzroy’s premier dessert destination for the sophisticated couverture chocolate lover; please look through the site, leave a comment or two and share with a friend.  Are you interested in tasting nights and specials?  If so click and join the Shocolate Club.  Bookings only by phone – Bisous.

All beverages are created with the finest Callebeaut couverture using a secret recipe that has been perfected by our team of chocolatiers … We hope you will enjoy!

Hot Chocolate – 7.50

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Shocolate voted the best Hot Chocolate within 120 kilometres of Melbourne by the Herald Sun!

The number 1 spot went to a place in Mt Franklin with Shocolate close behind (number 2) – if you do not want to drive for an hour and a half – why not come visit us on the infamous Brunswick St in Fitzroy?

Copy of article text (written by Catherine Kladakis):

EASTER aside, it seems that Melbourne’s appetite for chocolate just keeps growing, and not just for any plain old chocolate.

Artisan chocolate is the new buzz word in the culinary world – with shiny, new chocolate shops opening at a rate quicker than I have time to sample.

It is a warm Tuesday afternoon when I drop past Shocolate, a relatively new venture on the corner of Brunswick and Fitzroy Street in Fitzroy.

The immaculate glass cabinet holds a tempting assortment of handmade Belgian chocolates; enrobed ganache, truffles, hammered chocolate slabs and French pastries. There are macaroons, eclairs and individual mousse cakes. To my right are the glazed chocolate Easter chickens and colour swirled eggs, and to my left, the kitchen, which is visible through a large glass panel. One can watch the chocolatiers at work, or be hypnotised by the waterfall of tempered chocolate as it swirls through the large melting tanks.

Siblings Pamela Raschella and Nick Yannopolous opened Shocolate in October 2009, in an endevour to take chocolate “to a new level”;

“It felt like a lab for six months, in which we developed and trialed recipies until we had what we thought was the perfect chocolate” says Raschella.

The brother sister team also used the expertise of a pastry chef Damien Parcineau from France, who developed chocolate creations unique to Shocolate.

Most notable is the Vegemite ganache, which with its subtle salty tang is pleasantly palatable.

Shocolate makes its chocolate using a blend of high premium Belgium brand Callebaut, and Cacao Barry couverture, which has cocoa bean origins from Madagascar to Ghana. Every piece is made on the premises, including the ganache fillings which are enrobed in either dark or milk chocolate. From saffron stigma praline, to chai caramel and fresh mint ganache, the choices are extensive.

The two to hit my bliss point are the salty caramael ganache with its delicious thick, rich filling, and the moulded chocolate chilli ganache;

Its kick of chilli is more powerful than most, yet it complements rather than overpowers the dark chocolate as it slowly melts away.

Raschella points out that the Shocolate Rocher, which resembles a giant Ferrero Rocher, is her signature chocolate.

Pure home-made praline is created to a fine crisp, filled with a smooth hazelnut heart and coated in dark chocolate. The final touch is the coating of roasted almonds, which she says are caramelised using the old copper bowl techniques.

Knowing that Shocolate creations are made on the premises from fresh ingredients, using a philosophy that resonates perfection adds to the allure of the chocolate.

This is evident in the chocolate sculptures on the back wall; particularly that of the slick Mario Brothers-inspired racing car.

The hand-created chocolate steering wheel could quite easily be cracked off and eaten, although surrendering to the temptation would undo Damien Parcineau’s labour of love.

Shocolate is located at 296 Brunswick street, Fitzroy, Victoria.

“Bites can also recommend French chocolatier Damien Parcineau’s creations at Fitzroy Store Shocolate, which opened late laster year.  Parcineau, a recent arrival in Australia after practicsing his craft in Europe for 12 years, says small chocolate animals are huge in France at Easter (“fish, rabbits, chickens”).  His couverture chooks (milk, white and dark) are hand-painted.  And silent.” – Jane Willson

“Our taste testers adored these Easter choocks ($15 to $22, right), made with Callabaut chocolate and hand-painted in gorgeous style”

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French Chefs construct unique, hand made chocolate delights in the heart of Fitzroy.

Does Shocolate have a liquor license? Of course! Chocolate cocktails anyone?

“A new Chocolate shop in Fitzroy, the corner of Brunswick and Johnston st, Fitzroy.

Thank you for watching, we’re Shocolate, a new company, please come and say hello and tell us your thoughts”

- Nick, Shocolate lover