Cadbury Old Gold Original Dark Chocolate

I saw this bar in a grocery store in Sydney, and I remembered how much I loved the almond version, so I got this to compare.

This bar was good, but I liked the almond bar better. At 45% cacao, this bar is dark but not very, and the chocolate on its own is just OK. But cover it in almonds and wow, super yummy. Do yourself a favor, skip this bar and try the almond one!

Josophan’s Dark Belgian Chocolate With Freeze-Dried Passionfruit

I bought this bar during my trip to Australia last month, and I took it up to Robert’s place in Seattle over Memorial Day so we could try it together.

Yum! This bar was really good. I am already a fan of Josophan’s dark chocolate, but add a freeze-dried fruit, especially a delicious and exotic one like passion fruit, and that’s a winner. The chocolate was rich and deep, and the passion fruit was in crunchy, flavorful bits spread throughout the bar. We ate about half this bar almost immediately, and we were saving the rest for the next day, but it accidentally got all eaten up.

Cadbury Dark Milk

While I was in Australia, Cadbury released a new dark milk chocolate bar there. They said it was for Mother’s Day, but I knew it was for me.

This bar was delicious! It was 40% cacao, so it was fairly dark and it had a rich chocolate flavor while being super creamy at the same time. I thought it tasted like the inside of a chocolate truffle. A couple of my co-workers thought it had a raisin-like aftertaste, but they are crazy. One co-worker even thought there was a mild chili pepper aftertaste. He is even crazier!

Ignore them and enjoy this bar, if you can find it.

Haigh’s Centenary Edition Bar

I got this bar at the Haigh’s store in the Queen Victoria building in downtown Sydney. That’s the building on the cover of this label!

The back of the label explained that this bar was their Centenary Edition. Haigh’s has been making chocolate in Australia for over 100 years.

I shared this bar at work, for the first chocolate eating meeting since my return from Australia. And despite it being just 52% cacao, the chocolate flavor was quite pronounced, and everyone enjoyed it. I still think their 70% bar is better, but this one was no slouch, and it has a much prettier label!

Lindt Chocolate Cafe Mocha

I walked past this cafe near my hotel in Sydney at 6 am (my hours were crazy from jet lag) and I decided to eat breakfast there when it opened at 7 am.

I had a delicious Lindt mocha with my ham and cheese croissant.

This mocha was very good, with a deep chocolate flavor. And they floated a Lindt chocolate tablet on top of the foam, plus added a Lindor truffle on the plate, for a little extra chocolate punch.

The cafe also sold a few Lindt bars that have not made it to the States yet, so expect them to be reviewed here soon!

Emma & Tom’s Cacao Chia Bar

I had a hankering for a snack one day in Sydney, and I saw these bars in a grocery store. I figured “hey chia, this bar will be good for me”.

Yuck! This bar was gross. It was dry and nearly flavorless, with just a slight chocolate flavor and just a touch of honey sweetness. And the texture was grainy and off-putting, and I didn’t really like the raw aftertaste.

Pass!

Guylian Chocolate Mousse Cake

The night before the Sydney conference began, I went to a speaker event in downtown Sydney on the Circular Quay, and two friends I had met at the conference last year came by and brought me a mousse cake from Guylian.

Let’s take a closer look.

The cake had a sponge base with a chocolate mousse filling, was covered in dark ganache, and finally striped with white chocolate. And yum, it was good! And so rich that I would have had trouble finishing it, but my friends helped.

Thanks Lee and Sanita!