REASONS TO SALIVATE: Experience: Sprinkled with KOKO

Braving Melbourne's bristling breeze last Wednesday night, my friends and I shivered our way to the KOKO BLACK Dessert Degustation Evening. Despite the certain sense of taboo in the air, we were welcomed to the after-hours exclusive event in the Collins Street salon with a Turkish Delight Martini featuring the luscious combination of Rose Syrup, Vodka and Creme de Cacao.

Tastebuds occupied, we turned our attention to the decadent decor and ambient atmosphere - black hardwood counters, dazzling chandeliers, silver studded leather chairs, and look-in kitchen. Fogging the glass with our breath, the intimate crowd of about 25 took turns at at examining Head Pastry Chef Adam Tippins and Chocolatier Grant Inches work their sugary magic.

Special Guest and company founder, Shane Hills, officially kicked off the degustation with a salivatory introduction about how the classic Charlie and the Chocolate Factory influenced his KOKO BLACK dream. After a process as delicate as souffle perfection, Shane unveiled his first store in Melbourne's Royal Arcade in 2003, with outstanding reception and tasty reviews. Unique, being a provider of experience, not just a store, KOKO BLACK now inhabits prime property in over 10 locations throughout Victoria, ACT, and Western Australia.

Dazed and star-struck, it took squeals from my girlfriends to alert me that the time to indulge had arrived. Each as immaculately presented and mmmm-provoking as the next, the deconstructed desserts posed real competitors to their comparitive classics - Strawberry Trifle, Lemon Meringue Pie, Sticky Date Pudding, and Black Forest Gateau.

Only minutes after initiating a sensory relationship with the luxurious lemond curd and buttery pastry of the Lemon Meringue Pie, I was keen to begin an affair with the seductive sticky-date baked souffle and its rich caramel sauce. Meanwhile my fruit fiend friends, relished in the freshness of the Gateau's cherry charm, and the Trifle's strawberry sensuality.

Obviously, we could not bid KOKO goodbye without treating our palates to some of their distinguished chocolate. With that said, we finished the night and guarenteed ourselves sweet dreams with a mug of traditional Belgium Hot Chocolate, and a handful of choc-covered roasted almonds.