One of the country’s top gourmet chocolate brands has launched a new range of sweet treats sure to delight the whole family.
As millions of weary Aussies remain in lockdown, Koko Black is delivering DIY hot chocolate balls, drool-worthy chocolate-covered popcorn packs and boozy hampers to lighten the mood.
The $49 hot chocolate bomb kits have been a hit in the cooler weather, with customers treated to decadent dark chocolate, a mould to use for shaping the sphere and marshmallows for the ultimate loaded hot choccie.
As millions of weary Aussies remain in lockdown, Koko Black is delivering DIY hot chocolate balls, drool-worthy chocolate-covered popcorn packs and boozy hampers to lighten the mood
The $49 hot chocolate bomb kits have been a hit in the cooler weather, with customers treated to decadent dark chocolate, a mould to use for shaping the sphere and marshmallows for the ultimate loaded hot choccie
The iconic artisan chocolatier has also launched brand new chocolate-coated popcorn packs (three for $50 or $17.90 a bag) in four unique flavours: golden, milky, fruity and decadently dark.
The moreish bites use a classic pairing of sweet and salty, with Remco Brigou, the Head Chocolatier describing them as ‘indulgent magic’.
‘Made from the finest ingredients, no home would be complete without them,’ he said.
Recipe: How to make a delicious No Bake Chocolate Tart
Ingredients
1 block (90g) of Step Into The Dark Chocolate
Koko Black Milk Chocolate Shavings
Optional: Koko Black Cocoa Powder
400-500ml thickened cream
1 tbsp vanilla extrac
400g plain biscuits (we use Digestive or Arrowroot)
200g butter
¼ cup icing sugar (pure is best)
2 tbsp golden syrup or molasses
Method
1. Place your biscuits of choice into a food processor, and blitz until you have a fine crumb. Leave biscuit crumb in food processor.
2. On the stove or in a microwave safe dish, melt together your butter and golden syrup.
3. Pour your butter mixture into the food processor, adding optional Koko Black Cocoa Powder (2 tbsp) to the mix if you’d like to create a chocolate base.
4. In a springform tart tin, press your biscuit mix in evenly, and up the sides of the tin. Ensure the crust isn’t too thick, but thick enough to support the filling.
5. Place in fridge for approximately half an hour.
6. In a saucepan on the stove, melt your Step Into The Dark Chocolate until smooth. Once cooled and smooth, stir in your icing sugar and vanilla extract for some added sweetness. Set aside.
7. In a stand mixer or with a hand beater, whisk your cream until you get lovely, billowy stiff peaks. Gently fold in your chocolate and combine well.
8. Pour cream into the biscuit mould, and spread flat with a spatula. Return to fridge to set for at least 2 hours, before sprinkling with Koko Black Milk Chocolate Shavings to serve.
Aussies can also gift their grown-up friends and family members a boozy hamper, with the brand offering limited edition packages in partnership with some Australia’s best boutique distilleries.
Each hamper features a unique curated collection of premium Koko Black Chocolate perfectly paired with the flavours and notes of each liqueur, gin or whisky.
One of the most notable is the Apple Pie Moonshine and chocolate hamper $199) – a tipple that can be enjoyed hot or cold with Gianduja and chocolate marbles.
Another is the 2021 Four Pillars Gin hamper ($199), a beverage with sweet notes best paired with dark chocolate and other fruity delights.
All of the treats can be ordered online Australia-wide via Koko Black’s website.
The brand has been making headlines with its creative ideas of late, most recently pairing up with Black Star Pastry Head Pastry Chef Arnaud Vodounou to make a limited edition dessert for World Chocolate Day.
The tantalising ‘Meteor’ cake rested on a bed of dark chocolate financier and cocoa nibs and has luscious layers of caramel chocolate, Muscovado sponge, hazelnut cremeux, chocolate mousse and praline crunch.
Described as being ‘delicately balanced to produce a combination of chocolatey goodness of galactic proportions’ the dessert is topped with a ‘flying meteor’ formed from hazelnut truffle and a coat of black cocoa nibs.
The iconic artisan chocolatier has also launched brand new chocolate-coated popcorn packs (three for $50 or $17.90 a bag) in four unique flavours: golden, milky, fruity and decadently dark
Aussies can also gift their grown-up friends and family members a boozy hamper, with the brand offering limited edition packages in partnership with some Australia’s best boutique distilleries
It is completed with a blazing Sao Thome chocolate flame and crumbled cocoa nib rubble reminiscent of the textures of the moon; the carved jet-stream of chocolate brings the meteor’s crashing effect to life.
‘When starting the ideation of the cake, I worked together with Arnaud and we tasted a lot of different Koko Black products together,’ Brigou told FEMAIL.
‘We looked at what flavour profiles we could combine and shared our recipe to create the perfect balance of something that was signature Koko Black, but given a Black Star twist. We were both immediately drawn to the hazelnut praline which formed the basis of the cake.’
The brand has been making headlines with its creative ideas of late, most recently pairing up with Black Star Pastry Head Pastry Chef Arnaud Vodounou to make a limited edition dessert for World Chocolate Day
Brigou described the ‘extremely light’ dessert as having an ‘indulgent and intense chocolate flavour’ that is complemented by hazelnut and said it was best enjoyed slowly.
‘Ensure you get a taste of each layer at once while taking a bite,’ he said.
‘We would suggest eating half the cake, then having the truffle on top and then continue to finish your slice.’