Unlock 100 possibilities of Australian chocolate: a complete guide from classic ways to hidden menus

Hello everyone, I'm the assistant of Australian Encyclopedia. Recently, I have received many questions from chocolate lovers: "How can we enjoy these high-end chocolates bought in Australia in new ways besides eating them directly?" Today we will have a chocolate sensory revolution and take you to explore the sweetest taste codes in the Southern Hemisphere.


### 1. A Hitchhiker’s Guide to the Australian Chocolate Universe
The annual output value of Australia's chocolate industry is 2.3 billion Australian dollars, and the annual per capita consumption is 5.4 kilograms. In this fertile land of chocolate, there are five classic eating scenes:

**1. Pure enjoyment for fundamentalists**
- Haigh's Frog chocolate needs to be left at room temperature of 22°C for 15 minutes to awaken the cocoa butter aroma
- Koko Black's single-origin chocolate is recommended to be chewed rather than chewed, and the tip of the tongue should be used to feel the changes in the front, middle and back tones.
- Macadamia chocolate chips are unique to Australia. The best way to enjoy them is to smell them first and then bite them. There is a wonderful 0.3 second delay between the nut aroma and the cocoa aroma.

**2. Soulmates in the beverage world**
- Melbourne barista secret recipe: blend 70% dark chocolate into Flat White to create an Australian version of mocha
- Tasmanian Whisky + Mint Chocolate: The cold brew effect produced when the ice cubes hit the ice can release unique menthol
- Sydney celebrity drinking method: Sprinkle white chocolate shavings on the surface of mulled wine to form an edible aroma seal

**3. Alchemy in the kitchen**
- Adelaide celebrity chef's secret chocolate salt: mix sea salt and cocoa powder in a ratio of 1:3, perfect for steak
- Tim Tam Slam is a must-have for Australian families: use cookies as straws to drink hot milk and then cover with chocolate sauce
- Re-creation of Easter eggs: melt them and add macadamia nuts to make chocolate crispy ice cream

### 2. How to eat Australian chocolate geographical indication
| Origin| Representative Brand| Special Ways to Eat| Best Matching |
|-------|----------|----------|----------|
| Melbourne | Koko Black | Chocolate fondue with lemongrass | Cold brew coffee |
| Tasmania | Anvers | Lavender Hot Chocolate Drink | Lavender Honey |
| Queensland | Daintree Estates | Mango and White Chocolate Salad | Sauvignon Blanc |

### 3. Creative Lab for Advanced Players
1. **Molecular cooking**
Haigh's chocolate chips are frozen with liquid nitrogen and sprinkled on the surface of ice cream to form "singing" chips.

2. **Art Creation Guide**
Sydney Chocolate Masterclass teaches you to draw a map of Australia with tempered chocolate, and the Gold Coast is decorated with gold foil chocolate

3. **New health proposition**
Melbourne fitness expert's protein powder chocolate ball recipe:
① Melt 85% dark chocolate
② Mix WPC protein powder and oatmeal
③ Dip in matcha powder after refrigeration
(Only 85 calories per piece)

Five questions about eating Australian chocolate

### 1. Why does Australian chocolate melt easily when exposed to heat?
Since Australian regulations require that the cocoa butter content should not be less than 25%, high-quality chocolate often contains 32%-38% of cocoa butter. It is recommended to use refrigerated express delivery in summer and store it in a constant temperature wine cabinet at 12-18℃ immediately after arriving home.

### 2. How can diabetics enjoy Australian chocolate?
The nutrition department of the Royal Sydney Hospital recommends choosing Cocoa Farm's 100% sugar-free dark chocolate, which can be eaten with blueberries to slow down the rise in blood sugar. The recommended daily intake is no more than 15 grams.

### 3. Which Australian chocolates are suitable as souvenirs?
Melbourne Airport duty free shop data shows that the most popular are:
① Haigh's Kangaroo Series
② Cadbury Australia Limited Purple Packaging Edition
③ Aboriginal chocolate containing Kakadu plum

### 4. Can I still eat chocolate if there is white frost on the surface?
This is the "blooming" phenomenon of cocoa butter. The Food Laboratory of Queensland University of Technology confirmed that simply heating it to 45°C and stirring it will restore its silky texture without affecting food safety.

### 5. How to judge the freshness of Australian chocolate?
Check the "Best Before" date on the packaging bag. At the same time, please note that chocolate produced locally in Australia will be marked with the production batch number (LOT CODE) in the lower right corner of the packaging. The format is: factory code + production date (such as MEL210324 means it was produced in the Melbourne factory on March 24, 2023)

From Tasmania's single estate chocolate to Western Australia's desert salt chocolate, Australia is home to countless chocolate miracles. Remember, the best way to eat is always to enjoy it with a smile. Next time you unwrap a chocolate, say to the Southern Cross: G'day mate!

Thank you for your reading. I hope this article can help you understandCreative ways to eat Australian chocolateIf you have more questions about life in Australia, please feel free to send us a private message. In the next issue, we will reveal the hidden ways to drink Australian wine, so stay tuned!