Anjinho Artisan Chocolates & Sweets

The blinds are drawn across the window of this small shop in the centre of Randwick. I walk past, presuming it’s shut, but then quickly turn around and walk towards the door. The sign outside the door is the clue: it’s not closed, it’s a chocolate shop and the sunlight that streams through the windows threatens to melt the beautiful glossy orbs arranged in the counter. As soon as you cross the threshold, a glorious chocolaty waft envelops you. A plate with little pieces of chocolate invites you to taste; knowing that as soon as you do you won’t be able to resist buying something.
The owner and pastry chef of this glorious shop is Carlos Do Carmo. He is incredibly friendly and happy to answer any chocolatey-​related questions; having trained at Le Cordon Bleu pastry course, he is an expert chocolatier and pastry chef. His elegant arrangements of domes, swirls and hearts are filled with 26 intriguing flavours such as chai, ginger, chilli, coconut, mint, wine and spice. This is the type of chocolate you eat with eyes closed, savouring the melt and the slow spread of flavour. His Marrakesh dark chocolate truffle was my favourite: fragrant, unique and warm and fantastically chocolaty. But Do Carmo doesn’t just make chocolates. His Portugese heritage is evident in his custard tarts, bean tarts and palmiers, made daily. His passion for pastry and his determination to sell only the best, freshest chocolates and pastries is admirable and unusual. If you want to order something in advance, Do Carmo will make it just before you arrange to pick it up, to ensure maximum freshness.
I highly recommend the devilishly rich hot chocolates — warm, smooth and guaranteed to satisfy the biggest chocolate craving. Although there isn’t much room to sit and enjoy, Do Carmo is incredibly welcoming and there are a few items of elegant cast iron furniture to perch on. This is a wonderfully authentic and fresh chocolate shop, where you can be sure everything is of the highest quality. You’d be mad not to go here.