Tuesday, April 25, 2006

Chokeby Road
Brew Ha

Chokeby Road on Subiaco's Rokeby Road has attracted chocolate lovers for years with its locally produced and imported chocolates. Lindt chocolate makes up the majority of imported chocolate products. Chokeby Road also makes a range of handmade chocolates and favourite lollies from childhood.

I decided to buy a letter made of milk chocolate covered in 100's and 1000's, a variation of the childhood lolly the freckle. Firstly, the item did not contain the weight and at $5.95 for what seemed like less than a 100gms it was expensive. In fact none of the items contained any product information, in particular, contents related to the quality of the chocolate. We only have the manufacturers word that it is indeed quality chocolate. There are no warnings about nuts for those suffering allergies. None of the information for any products are provided on their webpage.

I take a bite when I get home. As the chocolate melts in my mouth the 100s and 1000s remain...little balls of hard sugar that grate as I try to crunch them before swallowing. I end up scrapping them off. The chocolate doesn't taste like quality chocolate even though the expiry date is sometime in 2007. And I have no idea what is in the food that I am eating.

I also purchased some chocolate covered raspberries. The first thing I noticed is the packaging has changed to assist the product to remain fresh which it is. But the packaging of tough plastic is almost impossible to open and it is a while before I get my chocolate fix. I feel for seniors or anyone with a disability wanting a quick fix. In all, my visit to Chokeby Road was expensive, $5.00 for 200gms of chocolate coated lolly raspberries and $5.95 for the milk chocolate letter covered in 100s and 1000s.

After a visit to Chokeby Roads interactive webpage the chocolate handmade truffles look much more inviting now I have become familiar with their flavours and contents.
Anzac Day
Ode of Remembrance
Chocolate Covered Anzacs

Ode of Remembrance
They shall grow not old
As we that are left grow old
Age shall not weary them
Nor the years condemn
At the going down of the sun
And in the morning
We will remember them

Lest we forget

Donna Hay's Chocolate Anzac Buscuits.
These buscuits are said to have been made for care packages for the Australian and New Zealand Army Corps during WW1. Spread 1 tablespoon of melted chocolate on the base of each buscuit and place chocolate side up on a wire rack until set.

Laurel Evelyn Dyson in ther book 'How to Cook a Galah' describes the origins of the lamington, named in honour of May Baroness Lamington, the wife of the Queensland Governor from 1891-1901. She describes our national cake for the last hundred years and argues it cannot be overlooked...'a perfect combination of flavours with its chocolate and coconut coating'. There are two ideas concerning the lamington's origin. The first is the lamington was invented by the Brisbane cook Amy Schaver. The second is the lamington originated in the kitchen of Government Houses as a way of using up stale cake.

I have just brought a packet of lamingtons made by the Western Australian company Mills and Wares. They are fresh and luscious, covered in a thin layer of chocolate icing and coconut. Lamingtons bring back childhood memories of the Perth Royal Show and the Mills and Wares school case filled with buscuits and cakes like the lamington (which my sister buried in the frontyard sand pit), cake stalls and lamington drives.