Chef Thomas Haas always seems
to be up front enjoying a lively banter with his regulars and newbies
alike from behind the counter displaying his perfectly crafted handmade
chocolates, chocolate bars, pastries and fruit jellies.
What
motivated you to open a chocolate business?
I have been in the pastry field all my life (and I mean it!) so i think I have done almost everything else, worked in some of the finest hotels, 3 star michelin restaurants......and so forth........this was the only thing missing.
I think I am very much a people person and with the shop now I have also a chance for daily interaction.
I love the challenge to prove all the naysayers - the ones who tell you you can't survive as an artisan making the finest product possible without cutting corners on quality or the use of big equipment.
Fresh Fruit Chocolates
combine a layer of fresh fruit gelée with a layer of chocolate
ganache and come in five flavor combinations. Our favorite is Passion
Fruit with Tahitian Vanilla Gelée. Hand painted plaquettes
indicate the flavor.
Did
you have any formal training in chocolate making?
I experienced the traditional apprenticeship program in Germany, but this does not get you anywhere. In our field you only get exceptionally good if you are obsessed about it.
Where
do you get your inspiration for the different flavors and textures
you include in your chocolates?
By not stop thinking and through the love for good good food.
If you
had to describe your product line in a couple of sentences, what would
that be?
Our chocolates are a tribute to true classics but never boring!.....I hope! They are fine, elegant and innovative.
What
is your personal favorite out of all the products you make and why?
Our sparkle cookies - they are crowd pleasers, very versatile, very satisfying and got the media's attention around the globe (as far as New Zealand!)!
