Among the Easter eggs and bunnies lining the shelves of Kakawa Chocolates in Darlinghurst is a Fried egg on toast – a chocolate-dipped caramel marshmallow with white chocolate fried egg, and egg-shaped ladybugs filled with blackberry jelly.
Champagne, Cointreau, chilli, kalamata olives and Earl Grey tea are some of the flavours head chocolatier Jinsun Kim uses, but she draws the line at bacon. “Some chocolatiers are doing that sort of thing – that unusual flavour – but for me, I think that’s too far,” she says.
Kim estimates she will handcraft at least 5000 chocolate eggs this Easter, including custom-made confectionery commissioned by corporate customers that want chocolate with their brand colour, logo or packaging. However, her most unusual commission was from a customer who cast an intimate part of their body in silicone and asked Kim to use the mould to make chocolates.
