PROFILE BY BEST RESTAURANTS
It is an experience you should almost be alone for; your first Bracegirdle's hot chocolate. Behind the closed doors, no one will see your eyes roll to the back of your head and hear you mutter, ‘oh my gosh' repetitively in a state of pleasure. Its warmth surges through you like cacao morphine. You look sideways – is anyone watching? No. They are too busy with peanut butter frappes, chilli and cinnamon hot chocolates, and horchata – South American sweet and spicy white hot chocolate. All are liquid gold. No syrups, no powders, only natural ingredients. Explore through a straw the melted chocolate that liquefies on heat at your table for smooth sucking. Then the chewable chocolates. With more awards than you can poke a liquorice stick at (the latter being one of Bracegirdle's fondue ingredients alongside apricot, nougat, caramel fudge and Turkish delight), you are sure to find your fancy. How about caramel cups, ginger truffles, finger limes, summer bursts or cherry babies? The cabinet bestowing bountiful sweets causes much finger pointing and young noses pressed to the glass.
Sue and Gary Bracegirdle began their odyssey in 2005 with a store at Glenelg. This is where their champion chocolatiers Sarah and Megan concoct glossy chocolates with blue and green glassy surfaces reminiscent of cat's eye marbles. Most recently came an outlet at Oxenberry Winery serving 20 year-old muscat and single origin chocolate. Who could want more? Lady Gaga probably. Although she must have been pleased with the chocolate stilettos, champagne bottle and ‘monster' assortment Bracegirdle's presented her this year. Feify the barista at Toorak Gardens is a star in her own right and crafts award-winning beverages. Once you have had a Bracegirdle's hot chocolate, there is no turning back. You will never be able to have one anywhere else again.