Yes. We exist. In sole pursuit of chocolate heaven.

A few years ago, the effervescent Kiran Bhat, advertising mogul and author, invited me to join their closed and secret group on Facebook, Society of Chocoholics. Of course I was hooked!!

Thus began many posts of one-upmanship in chocolate: who was eating what and where did they get it from? More importantly, who was willing to share more than just photos of their stash?!! ( Answer: photos only).

We also held chocolate fellowships. We would suggest a local cafe or restaurant that agreed to host us for a Chef’s tasting menu for a reasonable fee.

We had some superb evenings at the delectable French Window Cafe with Chef Babita’s french style patisserie and Robin’s warm hospitality. What more can you ask for but friends, coffee, chocolate and good conversation?!

We were determined to start this year with a bang and had our first tasting yesterday evening at my #mostfavourite cafe in Pune, Le Flamington. I finally managed to get the elements together and realise this event after much plotting, and it was definitely gourmet bliss for all of us.

Despite being a huge fan, Chef Taha and his partner Khuzaan blew us away with their hospitality and the sheer dazzling quality of their products. None of us quite expected such a gourmet menu with international quality ingredients, hand-made in their own kitchen. This was artisanal and luxe and gourmet ( that word again) from the word go!

16 of us showed up at Le Flamington’s newest cafe #2 in Wanowrie. We probably brought the house down with our loud chatter. Time flew by as we oohed and aaahed over what we were served.

We started with a chocolate tasting, and were given glasses of hot water to sip between each bonbon. To our dismay, we had to eat each bonbon in a single bite. It seems I am not the only squirrel who loves to nibble at her chocolate and make it last and last!!

We started with the red- hued chill bonbon made with Thai bird’s eye chillies, their flavour extracted by steeping them in the cream. A slow burn was what we needed to feel, like the flame that heats without scorch. I’m not sure how to describe it, but it was quite heady and exciting to feel the subtle and insistent flame of the chilli, coated in the delicious, dark single-origin chocolate.

Our second bonbon was the Honey Hazelnut that was filled with the pure taste of milk from European cows. Wrapped in milk chocolate was a whole world of French honey and real Belgian praline. I am not a fan of milk chocolate, but I admit I could eat more of these. I expected the flavour to be too sweet but Chef Taha specializes in subtle and restrained. Nothing grates. Everything is mellow and smooth and rich. The taste was of sunshine and mountains and the Sound of Music. All in harmony.

We ended the bon bon tasting with a delicate White Citrus Lavender, made from Valrhona Ivoire and infused with lavender. It was a burst of tangy sunshine on the tongue, french to th core, with the lavender notes adding depth and delight.

Three very different flavours and tastes of white, milk and dark chocolate bonbons and a lovely introduction into the Le Flamington repertoire. Check with them for authentic single origin chocolate tastings they hold occasionally.

We were surprised and delighted with the huge platter of marshmallows that was presented to us, complimentary. Chef Taha makes these little fluffs of cloud in his kitchen, and regulars swear by their quality and texture. I think we all nibbled away trying helplessly not to stuff ourselves.

As the coffee and animated conversation flowed, we had sliders as the next course: Chicken ham or vegetarian fillings with crisp lettuce in ciabatta. The bread made all the difference, fresh and crisp.

Wait, there was more!

Finally, the entremets, a choice of French desserts. The entremets in Le Flamington are unique and little works of art, so be sure to keep room for one. While my favourite is the Grey, today we had a selection of the Lemon Blueberry and the Black Forest.

The lemon Blueberry is so pretty to look at, with its bell shape and fluted edges, all tangy citrus tempered with blueberry gelee .

The Black Forest is their signature interpretation of the traditional German cake. Nothing like it’s namesake, this one is all chocolate and raspberry gelee. I know it’s spectacular, because I once ordered it for a party and it dazzled.

We ended the evening by buying whatever was left in the cafe and a lot of photos and chatter and promises to meet soon. This was one tasting that was really memorable and especially because Taha and Khuzaan and their staff are all super nice.

I cannot lie when I say I am heavily biased in Chef Taha’s favour, and deeply grateful we can benefit from his talent, available to us so easily. To have world class patisserie in our backyard is just superb. Have I even mentioned their superb breads and croissants?

Go across, sit with a coffee, a book, a bon bon or three, or a heavenly cookie. There is nothing in the world a good cup of coffee and a large dose of chocolate cannot cure!!

As for the Society, we have plans to meet soon!!