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Lifestyle : Cakes and Confectionary 2012
1HERSA1 0019 AG5216095AA-260612 Made in Australia F ood Safe Approved And Much Much More For all your baking and cake decorating needs www.bakeiteasy.com.au chocolate mint Shop 4, 19 Jonathan St, Greystanes T 9631 5115 | M 0438 852 849 | E firstname.lastname@example.org Winner: Best Product from an Emerging Chocolate Manufacturer - 2011 Royal Adelaide Show Award winning handmade chocolates in traditional and contemporary flavours using the finest Belgian and, more recently French couvertures. Great coffee, fabulous hot chocolates and delicious housemade cakes. www.chocolatemint.com.au email@example.com 1 www.justdesserts.com.au 1 64 Mountain Street, Ultimo 9280 1991 or 9280 1992 11 1 Best Cakes in Sydney. Est 25 years. Quality Guaranteed Cherry Tree Cakes www.cherrytreecakes.com.au Edible cake decorations and wraps. Beautiful cupcake cases and cake stands. Icing, icing colours and icing tools. The Sydney Morning Herald smh.com.au/goodliving Tuesday, June 26, 2012 19 good living special report cakes and confectionery Cocoa concoctions . . . (clockwise from above) Michelle Morgan; Boon's hot chocolate with mousse and a praline; Fanny Chan; an item from Boon Chocolates; and a selection from Zokoko. Photos: James Brickwood and Anthony Johnson cent cocoa from a Mexican-style tablea (chocolate tablet). ''It is basically cacao nibs that have been pressed into a raw cacao,'' says Chan, who mixes the melted chocolate with muscovado sugar. The steaming cup of chocolate arrives accompanied by a small glass of chocolate mousse and a praline the customer has chosen beforehand. Chan says people tend to crave roasted flavours in the colder months. ''Chocolates with caramel and nuts are popular,'' she says. This winter, Chan has developed a macadamia caramel. Roasted, salted macadamias are rolled in butter caramel and dipped in a dark, 80 per cent cocoa chocolate, then cut into squares. Marshmallows are the most popular for kids. ''In fact, they are popular with everyone,'' she says. Marshmallows are also popular at Zokoko chocolates at Emu Heights. Zokoko owner and chocolatier Michelle Morgan has teamed up with pastry chef Gena Karpf of Sweetness the Patisserie, at Epping, to create a range of chocolate-covered marshmallows for winter. Morgan has also introduced a tasting plate. ''I always work with seasonal fruit and this winter I'm using rhubarb,'' she says. The plate includes a rhubarb and chocolate parfait with cocoa nibs, a flourless chocolate cake, a dark chocolate cup filled with a milk-chocolate cream and a chocolate truffle. Hot chocolate is always a best- seller at Zokoko, both in store and to take home. Morgan uses organic cocoa powders from chocolate sourced directly from farms in Bolivia, far north Queensland and Papua New Guinea, which she mixes with organic sugar. ''In the cafe, we make hot chocolate by combining the powder with water to make a water-based ganache,'' she says. ''We then add steaming milk. It's decadent and customers like to replicate it at home.'' The owner of Coco Chocolate, Rebecca Knights-Kerswell, says bags of drinking chocolate run out the door in colder months. Having opened her store in Kirribilli in 2009, she followed it up with a second in Mosman and last year opened the Sydney Chocolate School, at Headland Park, Mosman. Knights-Kerswell offers 11 blends of hot chocolate during winter, including rose and black pepper, cardamom and cinnamon, nutmeg, chilli, and white chocolate infused with lemongrass, lavender and vanilla bean. All drinking chocolate is made in-house, using organic spices to flavour chocolate shavings and Valrhona cocoa powder. The school's weekly classes are also particularly popular through the colder months. Students begin with instruction in hand-tempering chocolate. They get to take home chocolate bars made in class and a bag of drinking chocolate. ''We start by tempering a 64 per cent cocoa organic dark chocolate on a marble slab,'' Knights-Kerswell says. ''After it is slightly set, I ask the students to use their spatulas to shave the chocolate into flakes. We then mix it with Valrhona pure cocoa powder. The result is a bag of 70 per cent cocoa drinking chocolate.'' Other classes include one on caramels and chocolate decorating. Participants range from home bakers to pastry chefs. ''We have a lot of potential Viannes [Juliette Binoche's character in Chocolat] who've watched the film a million times and are inspired.'' Check out Boon Chocolates, 251 Victoria Street, Darlinghurst, 9356 8876. Zokoko, unit 3, 84-90 Old Bathurst Road, Emu Heights, 4735 0666. Coco Chocolate and the Sydney Chocolate School, building 21, 1110 Middle Head Road, Mosman, 9960 6540.
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