Love that bean – Steven ter Horst Chocolatier

12 Apr

Photo courtesy of Ms Elysia Ang

Chocolate. A tongue’s best friend, the waistline’s worst enemy. Or so, that’s how the myth tells it. Thankfully, many scientific discoveries of late have confirmed the health benefits of the cacao bean, thus restoring the conscience of an entire generation of chocolate eaters.

Adelaide has seen the likes of many chocolate establishments in the past, but few have succeeded in highlighting the decadence, nay,  the refinement, of the art that is – chocolate making. Until now..

Enter Steven ter Horst, artisan chocolatier. Having firmly established itself at the Adelaide Showgrounds Farmers Market,  the label set shop in Malvern late last year; knocking out an exquisite collection of hand-crafted chocolates, with a strew of decadent cakes, tarts and cookies on the side.

Steven’s moulded chocolates/truffles lean noticeably towards the “dark side”, with more use of milk and dark couverture and less of white. Pristine and lustrous, these moulded chocolates were the product of an expert’s hands. Each was impeccably tempered with a near textbook-perfect outer shell, giving way to luscious fillings of ganache. The Fleur De Sel comes highly recommended with a decadent, oozy centre of Maldon salted caramel. Other favourites include the Jeanette (raspberry ganache with a hint of creme de framboise), Petit Cassis (Blueberry and creme de cassis ganache) and Lady Jane (fresh lemon milk ganache).

Olio (extra virgin olive oil) was bizarrely entertaining as it uncovered a savoury quality in the chocolate, whilst the ginger number a good-natured wildcard. Overall, the use of fresh South Australian ingredients found its translation in all of Steven’s chocolates as every flavour rang true.

Photo courtesy of Ms Elysia Ang

Gleaming alluringly, the chocolate tarts and petit gateau behind the glass have a dangerous gravitational pull. We fell in temptation to the Hazelnut Heaven mousse cake; a treat of sinful proportions with smooth as silk praline mousse and vanilla currant bavarois atop a crunchy Gianduja base.

To quench your thirst midway, sample the house-made sparkling ginger, orange and lemonade. Specialist coffee (Coffee Barun) and tea (Tea Forte) are also on offer as warming accompaniments.

The melding of dark-wooded fittings against the canvas of white walls, ornamented with embellishments of vintage suitcases, decorative moulds and cookbooks, form a breezy, contemporary setting for an intimate tea. It’s a cosy nook, with seating for few, so grab em’ whilst you can.

Interior

In the weeks to come, the shop will unveil their Easter specials, so pop in for a peep at their beautiful chocolate eggs or pick-out a gift box of 24, 12 or 4 chocolates for a loved one. There are also plans to develop a small macaron range at the shop (they currently make them to order).

So, whether you’re searching for a sweet fix with that finished sparkle, or simply a charming corner to mingle – scoot over to the newfound gem that is Steven ter Horst. Mr Willy Wonka would be so proud.

Steven ter Horst Chocolatier on Urbanspoon

Steven ter Horst Chocolatier
221D Unley Rd,
Malvern 5061,
SA.
(08) 8373 1330
Opening Hours:
Mon – Wed (9am till 5.30pm), Thurs – Sat (9am till 9pm), Sun (11am – 5pm)

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4 Responses to “Love that bean – Steven ter Horst Chocolatier”

  1. JeanFoo April 12, 2011 at 5:51 pm #

    Hey Manda,
    Just to drop u a msg to let you know that ur blog is A-AMAZING! 😀

    • Talking With Your Mouth Full April 13, 2011 at 12:58 pm #

      Jean: How ya? Thanks for the lovely comment…feel free to drop any suggestions/recommendations/requests anytime and I’l do my best to accommodate. Hope you are keeping well!

  2. Jeanette April 18, 2011 at 10:35 pm #

    Fantastic Review, and yes I am THE Jeanette mentioned above. 🙂

    • Talking With Your Mouth Full April 20, 2011 at 12:14 am #

      aha…well, its a pleasure to make your acquaintance Jeanette, and might I say you make a remarkably sweet and fruity first impression. 🙂 ..i did notice a lot of lovely names for the chocolates and was conjuring up theories in my head of how each person was significant to the chocolatier. Thanks for the kind comment!

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