Zokoko Awarded Favourite Chocolate

The Zokoko team is thrilled to announce we were named Favourite Chocolate in The Sydney Morning Herald Good Food Guide 2012.

Listed amongst illustrious company including Restaurant of the Year, Sepia and three-hatted restaurant, Marque, we were chosen as the Good Food Guide reviewing team’s favourite for their “rich, crunchy, piled-high” chocolate crackles.

We certainly agree! Our chocolate crackles are a hit with kids of the big and little variety. There’s something special about that crunchy, big chocolate taste that takes us back to our childhood.

We are simply thrilled to be recognised in The Sydney Morning Herald Good Food Guide. The Guide is an institution and is respected by the industry and patrons alike.

Now in its 27th edition, The Sydney Morning Herald Good Food Guide 2012 boasts a team of 40 reviewers charged to review hundreds of locations in Sydney and regional NSW. Reviewers dine anonymously and score each venue on food, service and ambience.

The Good Food Guide nod marks another great achievement for our chocolate maker Michelle Morgan.

Recently awarded a gold medal in the esteemed Best Dark Chocolate category at the Chicago Luxury Chocolate Salon Awards, silver and bronze medals at the Academy of Chocolate Awards in London and a gold medal at the Sydney Royal Cheese and Dairy Produce Show 2011, Michelle is developing a global reputation for her unique approach to chocolate making.

We’d also like to congratulate our partners that choose to use Zokoko chocolate in their sweet and savoury dishes; multi award-winning bakery Black Star Pastry two-hatted Regional Restaurant of the Year Lochiel House, one-hatted Restaurant Como and Justin and Georgia North’s two-hatted Becasse and one-hatted Quarter Twenty One.

Chocolate crackle, anyone?

Zokoko Tranquilidad Chocolate Bar
This is the kind of stocking stuffer I'd be happy to find my little red sack overflowing with. It really is luxury in a chocolate bar, made by Sydney's Zokoko Chocolates from 72 per cent heirloom cacao sourced from a plantation at the start of the Amazon basin. I'm not the only one taken by its luscious charms either. Good Food writer Jill Dupleix Instagrammed it earlier in the year with the caption: "I reckon Australia now has a truly great chocolate bar". Sarah McInerney, Editor, goodfood.com.au