April 4, 2019 Words by Jay Meredith
A Visit to the Gumnut Chocolate Factory
Handmade Artisan Chocolate
One of our favourite things about working at De’lish is meeting the community of producers who provide many of the wonderful hand crafted products we get to sell and to use as ingredients in creating our own food. Last Wednesday Charles and I had the opportunity to visit the factory of Gumnut Chocolates, makers of some of our perennial favourite Easter chocolates, and to meet the master chocolatier Bruce Allen who is behind the exquisite craftsmanship and attention to detail seen in all of the Gumnut treats.
Bruce Allen chocolatier Gumnut Chocolates & Biscuits
“So, were there oompa-loompas?”
There were no oompa-loompas on site, but the staff in the chocolate factory and the packaging room were hard at work hand making the individual chocolate eggs we get to enjoy at Easter. We were amazed to discover the detail which goes into each chocolate egg – they are in no way mass produced! The couverture chocolate is melted and hand poured into the moulds – each mould is half of an Easter egg. The two half moulds are then hand joined to create a whole – you can see when you inspect the finished product that the join in the two halves is never the same and that slight bit of “imperfection” is what shows the uniqueness and attention to detail in every one of them.
Gumnut Chocolate Factory Brookvale, Sydney
“If you had to pick a favourite…”
While we love all of the Gumnut chocolates, I think that the hands down favourite of the Easter collection are the hand painted eggs. Each one is unique as they are each hand painted with bright colours or “shimmer” speckles. These look as good as they taste! There is something special about having a unique treat on Easter Sunday – and these simple understated eggs hit the mark.
Hand painted dark, milk and white chocolate semi hollow Easter eggs
Hot Cross Truffle?
A close second would be the “Hot cross bun” Truffles – these are a more complex taste and come in dark, milk and white chocolate. The couverture milk and dark truffles are filled with brandy soaked fruit in a chocolate ganache with a white chocolate cross piped across the top. The white chocolate truffles are filled with a cinnamon flavoured milk chocolate ganache then piped with a dark chocolate cross on the top. These “Hot cross bun” Truffles are a wonderful tribute to an Easter icon with a sweet, magical, complex taste.
Hot cross buns truffle chocolates Gumnut Chocolates Sydney
The Gumnut story is almost as good as their chocolate – a self taught chocolate maker, Bruce grew up in a foodie family and found his way into business through his passion for quality food and for making something unique. The business employs passionate artisans of their trades who follow Bruce’s lead with immaculate attention to detail and quality control. Founded in 1981 the company has grown organically over the years to what it is now – one of Australia’s premier chocolate makers.
More about Gumnut Chocolates
You can purchase Gumnut Easter chocolates by clicking here to visit our online shop – or in our Lindfield store.
You can read more about Gumnut and what they do on their website at www.gumnutchocolates.com.au
FEATURED IN THE JOURNAL
CHARLES & THE CHOCOLATE FACTORY
There were no oompa-loompas on site, but the staff in the chocolate factory and the packaging room were hard at work hand making the individual chocolate eggs we get to enjoy at Easter.
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