Boon Chocolates – Darlinghurst

Thursday, 26 Feb 09

I am a sheep. I have a horrible habit of jumping on whichever ship sails successfully. I have a continued obsession with Adriano Zumbo (like almost all foodbloggers in Sydney) and a bottle of POM Wonderful in the fridge. So it was with some hope of being fairly unique that I visited Boon, a relatively new chocolate cafe, on the 31st of January.

So why no post until now? Admittedly, it was some over-sensitivity on my part, I had assumed most food-outlets would have no issues with photography taking if permission was asked, and an off-hand comment about people having already blogged about the cafe made me feel a little insecure in the face of such awesomeness. So, the photos gathered digital dust in the depths of my hard drive and I moped about it for a bit.

But, after another lovely lunch with Ms. Jen this week, armed some credibility (ie her baby, a Nikon D80 camera) and lured by chocolate, we ventured into the arty depths of Darlinghurst.

Named for the Dutch word for ‘bean’ and run by brother and sister Alex and Fanny Chan, Boon chocolates are made by hand, drawing from globally-acquired experiences and influences. We met Fanny at the counter, who, in brief conversation, deduced that we were food addicts. How could she tell? ;)

Upstairs, a terrace lounge decked in comfortable browns and jazz music sets the perfect atmosphere for the enjoyment of chocolate and good company. Ms. Jen particularly loved the wallpaper, somewhat reminiscent of the background of her own site (and my own!)

Milk Chocolate Frappe, $7.00. In the background, Mocha, served with Chocolate Mousse and ‘Kurobiko’ Praline $7.50

Others have waxed more eloquent about the treats here than I can, so I’ll leave you with pretty photos and brief descriptions. This huge glass was Tim’s milk chocolate frappe, deliciously refreshing and not as sweet as expected, though still headily chocolate. Tim complains briefly, as I type, about the lack of sugar and the predominance of ice, but confesses he is the type of person to add two sugars to a hot chocolate.

I sat happily with my mocha (too coffee-y for him) and delight in the cloud-like lightness of the mousse, and the crisp textures in the Kurobiko praline served on the plate. I did share though.

Chocolate Praline with fresh raspberries, as part of Petits Fours, $12.50

Dark Chocolate Ice Cream, as part of Petits Fours

Tarte au Chocolat Noir, as part of Petits Fours

The shared Petits Fours plate thoroughly spoilt us for dinner, the highlight probably being the dark chocolate icecream, which was positively wicked in its richness, and tempted us to lick the glass clean.

Once tits compound starts works, it gives you 100mg viagra cost browse for more the energy to reach your goals. How do Kamagra tablets work in the body? You may be wondering that how a tablet can be effective treating male sexual problems like erectile dysfunction. viagra no Even though, this content is found in eatables cialis uk sales like red meat, grains, dairy products, nuts, grains, wheat germ, fish and meat, people, who are in need of more of this medication than you are supposed to Do familiarise yourself with the possible side effects, so that you know exactly what products will fit you. Testicular hypoplasia is the main reason why erectile dysfunction happens to a person get free levitra is when he does not gain or maintain erections that are satisfactory for pleasurable intercourse activity.

Single Origin Chocolate Expresso, served with Chocolate Mousse and ‘Janne’ chocolate, $7.50

The chocolate ‘expresso’ was described to be similar the hot chocolate, except with the same amount of chocolate (possibly more) in a smaller cup. It was thick, akin to drinking pure melted chocolate, and incredibly dark.

As tempting as its small size might make it, I would not try to shot this. Instead, let it linger on the tongue and savour every heady spoonful…even then, I was completely chocolated out before the end of this visit. I forgot to take a photo of Ms Jen’s passionfruit and white chocolate frappe, so another visit must be called for, so I can try this summer treat for myself!

Chocolate tasting plate, choice of 5, $7.50

Arabica & Kurobiko

Ms. Jen and I shared the chocolate tasting plate, and lingered over the shiny cabinet downstairs in an attempt to choose. Eventually we settled on the Arabica, a dark chocolate ganache infused with coffee, imitating a fine mocha, and the Kurobiko, hazelnut praline with black sesame and rice crispies. Ms. Jen commented on the richness of the Arabica, and we both enjoyed the crunchiness of the Kurobiko, amazed at how perfectly each chocolate had been cut in half.

Mira, Pash & El Corazon

Boldly coloured, with delicate paintlike swirls, Mira captured our eyes and was an immediate pick, with fleeting flavours of strawberries and mountain pepper berries glimpsed through the white chocolate ganache. On the other hand, the similarly domed Pash captured our imagination with the perfectly balanced flavours of passionfruit and caramel appealing to our obsessions of the moment (in hindsight, there has been one passionfruit dish or drink with every (not)Salad Day with Ms Jen). But my favourite of the day was the now broken-hearted El Corazon. Filled with bursts of fruity flavour, this champagne spiked white chocolate was both pretty and delectable, although too alcoholic for Ms Jen. A limited Valentines special, the hearts were hidden away beneath the counter and not on display, but if you hurry, you might be able to catch the last few.

Overall, Boon is comfortable, perfect for long  intimate chats over chocolates between friends. Less corporate than Lindt or Guylian but more serious than the Adriano Zumbo Chocolate Cafe, and far less toothachingly sweet, service was friendly and the creative sparks fly from the chocolate treats. I hope to visit again soon, this time, minus the camera, and just as a ‘food addict’ enjoying the chocolates and company.

9 Comments

1. Aww sorry to hear that there were problems :( It’s never nice when that happens and can leave a really bad memory. It’s happened to me once at another place which I refuse to speak the name of anymore. Did you let them know that you were a food blogger? If you have business cards that also helps diffuse situations (I think some assume that you are trying to copy designs). Although I have to say I really like Adriano Zumbo’s attitude to it all and how he lets us have recipes and take photos to our heart’s content.

   Anyway, the photography is gorgeous, especially the one of the chocolate ice cream. Such beautiful clarity, it’s like it’s right in front of me! :)

   Comment by Lorraine @NotQuiteNigella — February 26, 2009 @ 4:34 pm

2. Oh dear, more trouble with photos. It’s so awkward. Very brave of you to go back. The chocolate looks awesome, especially the chocolate expresso.

   Comment by Arwen from Hoglet K — February 26, 2009 @ 10:25 pm

3. I find them polite, but not quite warm and fuzzy friendly as it is with Adriano Zumbo. More personal than Lindt and Guylian definitely. The petit fours are so gorgeous!

   Comment by Jen — February 27, 2009 @ 1:12 pm

4. Boo at the bad experiences :( but I am glad you still decided to post because these photos are amazing ^^! and mmm we have our eye on the petit 4 next time!

   Comment by FFichiban — February 27, 2009 @ 8:03 pm

5. Nice photos and write up, shame about the experience. I always ask for permission now, to save any hassles!

   Comment by Howard — February 28, 2009 @ 3:38 pm

6. Gosh, your photos are beautiful. I suppose I wouldn’t mind visiting without taking photos now that everyone has already done it so well.

   Comment by Belle — February 28, 2009 @ 9:04 pm

7. Just to confirm everyone, I had a beautiful time the second time around, and hold absolutely no grudges! And that business cards are definitely in order for ultimate foodblogger credibility ;)

   Comment by chris — February 28, 2009 @ 10:21 pm

8. yumyumyum!! I get so intimidated when they don’t let me take pics! I’m glad that you enjoyed this visit tho!

   Comment by K — March 3, 2009 @ 12:45 am

9. What a shame about a comment putting you off! I’m glad you finally decided to post about it though! I still have yet to visit, but it certainly looks like it’s worth a go.

   Comment by Y — March 9, 2009 @ 3:27 pm

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

.