The best chocolate for Easter and all year round
Cacaoette owner and chocolatier, Philippa Bembo, speaks with us about her chocolate obsession, her chocolate market stall and the treats she will be making and selling in the lead up to Easter.
Philippa is a self-confessed, life-long chocoholic. She says that chocolate has to make you go weak at the knees, otherwise there is no point. Her sublime chocolates are fast developing a loyal following among market goers.
The essential, simple bliss of chocolate
Philippa Bembo, now an artisan chocolatier, began working with chocolate about six years ago, initially in a chocolate shop. Her childhood love for “Charlie and the Chocolate Factory” meant chocolate had long held a fascination for her. Working in the shop, she found the “essential, simple bliss of chocolate” was something she loved and could not let go of. Three years ago, she made the leap into opening her own chocolate business.
The real chocolate factory
Every week, Philippa makes chocolates in her commercial kitchen. These chocolates are for the Frenchs Forest and Kings Cross markets, the Peakhurst Night Foodie Market, pop ups, and some corporate buyers and select wholesalers. She also has a market at the Prince of Wales Hospital from time to time in support of the Prince of Wales Hospital Foundation.
The chocolate source
Cacaoette uses single origin, EU certified organic chocolate from Belgium, the cocoa beans coming from the Dominican Republic. The chocolate is hand-tempered in Sydney.
Philippa does not use any pre-prepared pastes or compounds. Instead, she makes everything herself and that includes marshmallows, ganache and even the honeycomb, which begins with Paperbark, Red Malley or Ingleside honey from the Northern Beaches @foreveryounghoney and bought from the markets.
Whenever she can, Philippa uses Australian organic products, such as sultanas, raisins, honey and roasted almonds.
New wave chocolate
Chocolate is increasingly becoming art, Philippa says, and points to these current chocolate trends.
Colour: There is now a more sophisticated use of colour in chocolate making, with some incredibly vibrant chocolate being created through hand painting and spray guns. Lustre dust is also popular, in a wide range of colours.
Artisans: Now, more than ever, people want to buy chocolates made by hand and by local chocolatiers. The tactile, sensual nature of chocolate makes the markets the perfect place to buy chocolate, because you can see and taste the chocolate before you buy.
Classic and elegant: More than anything, the chocolate has to taste beautiful, Philippa says. In Australia, we like our chocolate classic and elegant and not as heavy or creamy as the European market. We like seasonal ranges that recognise our warmer climate and make chocolate a treat no matter what the weather.
Here are some Cacaoette chocolates guaranteed to make you swoon this Easter:
Luxe Road eggs: these are available in milk or dark chocolate and made of blueberries, raspberries, organic coconut and roasted almonds. There is also a tangy, passionfruit and white chocolate version.
Honeycomb eggs: in milk or dark chocolate, these half eggs are filled with chocolate coated, giant chunks of honeycomb.
Golden bantam eggs: these 4cm eggs available in milk, dark chocolate or salted caramel, are dusted with gold.
Hot cross bun bark: milk or dark chocolate speckled with cardamom, ginger, dried figs, cinnamon, currants and gold dust.
Where to find Cacaoette?
Visit Philippa at the Cacaoette stall. She is there every week at Frenchs Forest Organic Food Market and Kings Cross Organic Food Market.
See the Cacaoette Facebook page for further details: https://www.facebook.com/cacaoetteorganicchocolate/