I’m not really the athletic type. My idea of working out is putting the bins out, and I break into a sweat before reaching the gate.
But if eating chocolate was an Olympic event, I’d win gold every time. Imagine my delight, then, at finding a cosy and intimate cafe brewing strong coffee, baking fresh cakes and crafting an irresistible range of quality handmade chocolates on the premises.
Comfortable chairs, funky beats and wallpaper featuring Bambi lookalikes are bonuses. It’s the perfect place to train, and boy, have I been training.
Day 1. Rise early and report to Monsieur Truffe for an early morning hot chocolate. Thick and creamy with a dusting of cocoa, it slips down the throat like liquid velvet.
Day 2. Work methodically through handmade truffle samples, settling on a medley of chipotle chilli, passionfruit and kalamansi lime flavours.
Day 3. I’m in the zone. Spend the day cross-training between wedges of cake that disintegrate into crumbs of sweet bliss and chocolate clusters that look like miniature works of art. With nuts.
Day 4. Maintain international edge by sampling chocolates made from Bolivian, Ghanaian, Venezuelan, Madagascan, Ecuadorian, Peruvian and Mexican cocoa beans. Pumped.
Day 5. Inexplicably hit the wall. Who am I to eat chocolate for Australia? Regain self esteem by successfully home brewing Monsieur Truffe’s chilli dark-chocolate mix.
Day 6. Pace myself by dipping fresh, still-warm croissant into large milky coffee. Work through sets of white-, milk- and dark-chocolate couverture* buttons.
90 Smith St, Collingwood
(03) 9416 3101
Open Mon–Fri 8am–5pm, Sat 9am–5pm, Sun 10am–5pm