Dieters Need Not Apply!!!!!!

This Christmas one of the great experiences I had was working in a chocolate factory. Not just any old chocolate factory but a BOUTIQUE ARTISAN chocolate factory. I went to Rutherglen in Northern Victoria for my Christmas and New Year to stay with my dear friends Robyn and Neil.

On the packing line

They have been making chocolates for the past few years and in the last year they set up a chocolate factory and shop at their Renaissance B & B. Called Renaissance Chocolates, it's just a great example of passion and ingenuity coming together. During the time I stayed with them I got to help out in the chocolate factory. How lucky was that!!!!! I became the Chocolate Maker's Apprentice. And, from feedback from The Boss, I wasn't too bad at it either. Of course, Neil being a food engineer I got the science lesson behind how good chocolate was made - my fault for asking questions really - and then I was put to work. Intially it was on the packing line - packing orders for a local winery but then I was promoted to putting the backs on truffles and dipping them.

I did this display

I eventually ended up in the shop setting up the chocolate displays and, fear of all fears, serving the odd customer. Honestly the crap that came out of my mouth even surprised me!!!! I burbled away until the chocolate makers could take over and then I scurried back to the factory.

Robyn and Neil have developed their own recipes for fillings that can only be described as truly authentic and intense. If the product description says Tahitian lime then that is exactly what you will taste. The truffles are made from Rutherglen fortified wines and are mouth-wateringly decadent. The couverture used to make the chocolates in Belgium's finest and the inventiveness of some of the ganahces reflect both Neil and Robyn's love of fine food.

Truffles to be backed

Funnily enough - I didn't eat that many chocolates. When you are surrounded by the stuff you are more intent on getting the finished product looking right than you are about tasting the goodies. I did try a few though and so my comments here are all based on good, old fashioned research. My hips are testimony to that.

THE BEST.....seeing a customer buy the very first chocolate bar I made. Being the modest person that I am they clearly got the message how privileged they were.

THE WORST....knowing that every mouthful of tantalizing chocolate was probably going straight to the hips.

I'M LEARNING.......lots really. Tempering chocolate, seed chocolate, dipping, NIPs, ganache. It's all chocolate talk you know - can't divulge too much as I was only the Apprentice.