1 October 2016
Australian Homemade in the Netherlands …….., retailing in Germany. An interesting scenario and, in my opinion, a fine example of globalisation in this day and age.
I have Printi, the lovely owner of Goetterspiese Chocolaterie in Munich, to thank for this recent discovery. I was driven by curiosity, above all else, when Priti suggested that I give these chocolates a go.
First Impressions:
The filled pralines and ganaches look distinctly Australian, primarily because of the beautiful Aboriginal art inspired motifs on each piece. The finish is also rustic and somewhat laid-back, quite like Aussie culture. Definitely not your mainstream glossy and dainty Belgian praline or truffle.
The fillings are varied. Some are typical like almond, hazelnut, coffee, caramel and chocolate ganache, or combinations thereof. However, there are also interesting combinations like dark crispy macadamia with puffed rice, milk macadamia gianduja with cacao nibs, dark almond with orange and hazelnut, dark cranberry ganache with herbs, and white coconut and orange, just to name a few.
The generous, larger than bite-sized chocolates come in attractive pre-packaged boxes of 4s, 6s, 9s, 16s, 25s and more. However, one can also choose from the display of available varieties. I self-select a box of 6s, of mainly dark chocolate pralines and ganaches, based on Priti’s recommendation.
Tasting Notes:
The catalogue provided is both handy and practical. As you can see, I’m able to lay out the chocolates by type, and closely examine and contrast each one as I’m consuming it.
The crispy macadamia and puffed rice praline, in bittersweet dark chocolate, is a play on textures and contrasts the gianduja-like consistency of the macadamia. And the slight bitterness of the dark chocolate balances the overall sweetness of the combination. All in all, a pleasant taste experience and my top pick.
The double chocolate with coffee and hazelnut, in milk chocolate, is also worthy of a mention. It’s a triple layer of praline, thick coffee ganache and hazelnut marzipan, enrobed in milk chocolate. The coffee flavour is surprisingly controlled, allowing the attributes of the praline and marzipan to shine through. In fact, I would go as far as to say that the flavours are complimentary, although unconventional.
The bittersweet ganache with red fruit jelly, in dark chocolate, is a tad underwhelming. I was expecting a distinct layer of jelly but instead, was met with a berry flavoured butter-cream like layer sitting atop dark chocolate ganache, coated in dark chocolate.
The Verdict:
Rustic appearance aside, the chocolates are actually rather tasty. I can see why Australian Homemade appeals – unconventional, somewhat unique amidst the European chocolate culture that champions aesthetics as much as taste and quality.
Priti tells me that Australian Homemade is most popular with her younger clientele – those open to trying out the lesser known and experimenting with new flavours and unconventional combinations, which confirms my initial observation.
I find out, subsequently, that in addition to being a world away from the Land Down Under, these chocolates have in fact very little to do with the country aside from the Aboriginal Art inspired motifs, Australian inspired names (like Uluru Rock bar) and the use of macadamias. They could have had me fooled!
