Enigma Fine Chocolates are coming to the Handmade Market for the first time next month. Based in Canberra, they specialise in handmade artisan style chocolate truffles, bars and unique items using cocoa beans from different regions around the world, both mixed and single origin. Their fillings and toppings are determined by seasonality with a strong focus on using local produce from within the Canberra region and the surrounding areas. Many of their ganache fillings are water based, not cream or butter, which produces a much cleaner flavour.
1. What is your business all about?
Enigma fine chocolates has been created to share a passion and philosophy with others that chocolate is an ingredient full of characters, complexities and stories, and not just something that coats a confectionery bar.
2. What made you apply to Handmade?
The excellent reputation of The Handmade Market and the brilliant focus on showcasing and supporting local producers.
3. Sum up your business in THREE words
Handmade Artisan Creations
Here’s the recipe for Aztec Hot Chocolate, including 100% cacao, which Enigma sells in 180g packets.
90g 100% cacao
1 tsp cinnamon
1/3 vanilla pod or 1/4 tsp vanilla extract
1/2 tbsp honey
Place the cacao, water and cinnamon in a saucepan. If using vanilla pod, scrape out the seeds from the vanilla pod and add both the seeds and pod to the pan. Bring to the boil stirring frequently, then lower the heat and simmer gently for about 5 minutes, or until the mixture thickens slightly. Take the pod out and discard. Whisk the mixture well to form a light foam. Remove from the heat. Add the honey and stir. If you are using vanilla extract instead of the pod, then add it in now. Serve hot.
Exquisite. See you at the market!