I came across Chocolate Memories whilst visiting the Decorex Durban recently and even though I profess to be a chocoholic I hadn't heard of them, but like many good success stories, a passion and desire for a change of lifestyle resulted in the creation of something sweet!
It was started by husband and wife team Tammy & Edi who started the business after leaving their careers behind in search of a quiet,simple life. They moved into a tiny mountain cottage in the foothills of Champagne Valley in the Central Drakensberg and started making chocolate.
Learning to make chocolate was not without its challenges, but after some time they perfected the art and started to make chocolate bars that are etched with the surrounding mountains.
These artisan chocolates are made using only the finest ingredients - pure cocoa butter & natural bourbon vanilla. No modified fats or palm oil are used!
The slabs of chocolate are hand wrapped in gold foil and rustic brown boxes which makes for a very reminiscent and refreshing form of presentation.
 |
| Simple packaging |
 |
| Gold foil wrapped chocolate |
I decided to buy and try the three types of chocolate below:
 |
| 80gms Bar R40 |
1. The "Milk no added sugar" intrigued me, as all previous attempts of trying to find a decent slab of chocolate, that has had no sugar added, have failed miserably. Finally I have found not only a decent bar but a good bar!
2. Having a weakness in particular for "White" chocolate I was really impressed with Chocolate Memories version. It wasn't sickly sweet as white choc can often be and this was my "fave" of the three.
3. The slab of "Milk" was also a good smooth chocolate, with good taste. The exclusion of modified fats was evident, as you were not left with any fatty residue in your mouth, which is normally a tell tale sign of a poor quality chocolate.
They also make a "Dark 40%" and a "Dark 70%" and new varieties are in the pipeline.
My overall impression of this chocolate range is one of surprise, as it just goes to show that locally there are artisans that can produce, in this case a chocolate, that can hold its own amongst some of those Belgian and Swiss chocolatiers.
No comments:
Post a Comment