In the midst of an area famed for its Indian and international restaurants, a unique chocolatier has emerged. Dark Sugars brings the culture of West African cocoa production to Brick Lane. It was the destination for AirSP members and guests on 10 May. Run by Nyanga, the chocolate is made on the premises using beans from her family farm in Ghana.
The evening began with a choice from the hot chocolate menu. Shards from the different chocolate slabs, according to your choice, are mixed with milk and melt as you stir your cup. "Sinful thickness" she calls it. Angelina’s of Paris has competition from the Dark arts!
A short and interesting talk by Nyanga was followed by tastings from the range of chocolates that surround you, displayed on an array of interestingly carved wood. The chocolates are made to Dark Sugars’ unique recipes and styles. "The liquor cabinet" range, in which you inject liqueur into the truffles by squeezing its pipette; the "pearl" range with their soft smooth centres; chocolate covered fruits; truffles with spices (cardamom and orange is a real winner); champagne, limoncello, coconut, mango, stem ginger and honey … the list goes on … and on … and all washed down with a glass or two of wine (yes, there is a wine bar too).
All who went agreed that a return visit is essential. Mr Wonka would have been gobsmacked – or should that be gobstopped?
Carter Perry Bailey LLP