Ganache Chocolate

Melbourne is famous for its coffee culture. It is difficult to envision walking down a street without the aroma of freshly grinded beans wafting in the air. In the Winter, I love walking past little cafes and inhaling second-hand coffee. That’s right, I don’t drink coffee. Not unless you count Farmer’s Union ice coffee or Dare ice coffee. However, even the least discerning of coffee drinkers would be able to tell you that those aren’t real coffee. Rather, they are loaded with sugar. This is not a problem for me, since I have a rather sweet tooth. Instead of coffee, I adore hot chocolate. I really do!

During my Honours year, I scoured the web for places which sold the best hot chocolate. The first time I visited Ganache Chocolate at South Yarra was a case of sheer serendipity. The day itself had not looked promising, and when it started to pour, I ran for cover into what seemed like a rather narrow shop. What struck me at first was the red brick wall and the presence of a few tables and chairs. Then elation set in as I looked around and absorbed the sights of chocolate, chocolate, and MORE CHOCOLATE!!! Chocolate abounded in the form of bars, pieces, dinosaurs and bunnies. How cute! Clearly this was a sign, I was meant to be here. Never mind that my first seminar was coming up and that I had not yet put together the powerpoint slides. Science would just have to take a number in the presence of awesomeness.

By this stage, I was becoming more excited, and then I spotted the cakes resting behind the glass. Despite their different descriptions, they shared one common feature – incredible, well-defined architecture. Each layer enrobed a new flavour that unobtrusively merged and married with the next one. I tried the Triple Mousse Cake – it was in one word, sensational. Despite having dark, milk, and white chocolate mousse, the cake itself was not overly heavy. The sweetness was well-balanced and will not send dentists bolting. If master chocolatier, Arno Backes, was man of science, I would have nominated him for the Nobel Prize.

I digress. What I really wanted to talk about was the hot chocolate. Ganache Chocolate serves undisputedly the best hot chocolate in Melbourne. Maybe it was the unrelenting weather outside paired with the dulcet tones of velvety, rich, molten cocoa that warmed me to my depths. My neurons were firing with each sip, sugar-charged electrical impulses dancing along the nodes of ranvier. The experience left me smiling for days. For some lab members, this was rather unsettling, but I didn’t care. From that moment on, I compared every hot chocolate with Ganache’s. So far, I have not encountered a better place. I highly recommend Ganache Chocolate to all hot chocolate lovers, I do not think that it will disappoint in the slightest. They also serve coffee, and I hear that their capuccino is equally as wonderful.

A lot of people are concerned with service. From my experience, and I came dressed as a student, service was not an issue. The staff at Ganache Chocolate are welcoming, and not at all pushy. Generally, if staff can afford students the same respect as everyone else, then it is a place worth visiting. I have been back to Ganache several times now, and tried all their cakes. I cannot pick a favourite, that would be too cruel for the rest.

Mr Backes – I salute you!

Ganache Chocolate on Urbanspoon

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4 thoughts on “Ganache Chocolate

  1. Would highly recommend Monsieur Truffe et. al., on Lygon St for their options of high % hot chocolate from different sources. Some have found these to be on the sweeter side, but sounds like you’d not be one to mind that!

    I would encourage you to include broader terms in your tags. Like name of the restaurant/cafe, South Yarra, hot chocolate, Ganache, Triple mousse cake etc.

    • Yes! Monsieur Truffe is next on my list. I hear about their different percentages of cocoa. How do I add additional tags? Under the edit section, I typed in new tags and pressed update, however, I do not see the change reflected…

      • I think it’s a brilliant exercise to taste several different % cocao chocolates. Of course, if you wanted to pick out your favourite, would you randomise the tasting order, or would you taste from lowest to highest? Or a block design even! haha.. Principles of Scientific Design 101.

        You need to click the “add tags” option instead of just pressing update.

  2. I just want to mention I’m all new to blogs and honestly loved this blog site. Most likely I’m want to bookmark your site . You absolutely have impressive posts. Thanks a lot for sharing your web-site.

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