Sisko Chocolate has launched a monthly high tea chocolate experience in Trentham, just an hour from Melbourne.
Sisko Chocolate’s story begins in 2007 with founder and chocolatier Christina Tantsis, whose path into chocolate started unexpectedly in California with a fondness for caramel apples. That curiosity evolved into a craft now firmly rooted in Trentham, regional Victoria – a destination that has been newly crowned Australia’s 2025 Top Tiny Tourism Town. It’s a fitting home for Sisko: creative, considered and quietly impressive.
Tantsis began making chocolate in her home kitchen and was an early adopter of what is now a signature Sisko style – shimmering orb chocolates that feel as artistic as they are indulgent. That sense of play and precision carries through to the Sisko Chocolate tasting experience, which is designed to be shared, encouraging conversation and discovery at every stage.
Guests are welcomed with an “Eyes On Me” plum and orange cocktail cordial by Bespoke Preserves and Pantry – bright, balanced and a thoughtful opener. The experience has been collaboratively designed by Tantsis and chef Ayelet Harpaz, whose résumé includes time in Michelin-starred kitchens such as The French Laundry and The Fat Duck. That pedigree shows in the structure and flow of the tasting.
Savoury bites arrive first and immediately challenge expectations of how chocolate can be used. Triple cream brie with fig and walnut is elevated by black garlic honey and a delicate drizzle of dark chocolate on baguette. Smoked salmon with crème fraîche on Red Beard Rye is lightly dusted with cocoa powder, whilst the standout is a beautifully balanced whipped goat cheese with rhubarb jelly and cacao nibs – sharp, creamy and deeply satisfying.
The tasting flight follows, featuring Sisko Chocolate’s signature orbs: a Madagascar single-origin 64% cacao, an Australian 70% cacao using Daintree beans with natural banana notes, and playful salted caramel and yuzu coconut milk chocolate orbs. Tantsis guides guests through a chocolate tasting protocol – smell first, then allow the chocolate to melt and warm on the tongue before chewing and swirling around your palate – revealing layers of flavour that might otherwise be missed.
The smashed brownie is the undeniable hero: rich, indulgent and perfectly portioned, served warm with vanilla ice cream. A take-home “Create Your Own Bar,” made from leftover brownie toppings, is a generous and thoughtful finale.
Hot chocolate, tea, coffee and sparkling water are included, with nut-free options available on request. This is an experience that feels intimate, expertly curated and uniquely Sisko – well worth the journey to Trentham.
Chocolate High Tea Menu:
Savoury Bites:
- Triple cream brie, fig & walnut, black garlic honey with a drizzle of dark chocolate.
- Salmon & Crème Fraîche on Red Beard Rye and a dusting of cocoa powder
- Whipped goat cheese, rhubarb jelly & cacao nibs
Chocolate Tasting Flight:
- Madagascar Single Origin Orb 64% cacao
- Australian 70% Milk Chocolate Orb
- Salted Caramel Milk Chocolate Orb
- Yuzu Coconut Milk Chocolate Orb
Smashed Brownie:
- Warm Chocolate Brownie with Vanilla Ice Cream
- Toppings and melted chocolate
Create Your Own Bar:
- Let us know if you have room to try the caramel apples
Drinks:
- Sparkling Water, Tea or Coffee
