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Chocolates from nature and nurture

Adelaide chocolatier Daniela Mazzone has released a new collection of chocolates inspired by her relationship with her mother, flowers from her grandmother and the fruit growing in her own garden.

May 02, 2016, updated May 02, 2016
Allegra, a truffle from the Chocolat by Daniela Mother's Day Love collection. Photo: Daniela Mazzone

Allegra, a truffle from the Chocolat by Daniela Mother's Day Love collection. Photo: Daniela Mazzone

“Mother’s Day Love” is a selection of three chocolate truffles and two chocolate blocks made with ingredients including rose petals and violets from Mazzone’s grandmother’s garden, limes and honey from neighbours, and figs and peaches from her own backyard.

The self-taught chocolatier, who creates seasonal-release, bespoke and collaborative collections under her brand Chocolat by Daniela, has given each of the chocolates an exotic name. Each one also has its own story.

“For this collection I drew inspiration from my relationship with my mother and the seasonal produce that surrounds me,” she says.

“Allegra in Italian means happy – it’s a fun and foody chocolate truffle made with limes from a friend’s tree and figs from my own garden.

“Allegra is made from sun-dried figs, lime syrup, coconut ganache and enrobed in dark Cacao Barry chocolate and then rolled in single-origin cacao powder.”

Violetta is a rose and violet-scented dark chocolate ganache truffle that is coated in milk chocolate.

“My grandmother dries the violets and rose petals from her garden, so I’m able to use them throughout the year,” explains Mazzone.

Choc-by-Daniela-Violetta

The Violetta truffle. Photo: Daniela Mazzone

Tranquila is a white chocolate ganache truffle flavoured with prosecco and sun-dried peaches from Mazzone’s garden and coated in dark chocolate.

“In Italian, Tranquila means calm or peaceful, and this truffle represents the tenderness and warmth you experience from your mum when you’re little,” says Mazzone.

Ixcacao is a fruit and nut block made with goji berries, blueberries, pistachios and cranberries. It looks similar to rocky road.

“Ixcacao is named after the Mayan goddess of chocolate who made chocolate accessible to the masses when it was previously only available to nobles,” Mazzone says.

Gioia is a honey, hazelnut and almond ganache on a base of milk chocolate, and is topped with a layer or dark chocolate.

“In Italian, Gioia means joy. Gioia is my favourite – I roast the nuts with my neighbour’s honey.”

Choc-by-Daniela-Gioia

The Gioia block. Photo: Daniela Mazzone

Mazzone’s “Mother’s Day Love” collection is available for order before Tuesday, May 3, from her online “chocolate boutique“.

Mazzone will also be participating in the following Tasting Australia events this week: “Chocolat Woken by Spirits”, a rum, gin and chocolate pairing in collaboration with city bar Hains & Co on May 5 (sold out), and the “Floating Feast”, a five-course dinner created by Jack Ruby chef Sam Worrall-Thompson aboard the Popeye on the River Torrens on May 7, for which she will be creating dessert.

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