I’m starting a new series called Meet the Maker. Here I will interview some of the owners/creators/makers of my favourite hot chocolates around the world to learn more about who they are, what they do, and why they do it! Today I spoke with the talented Marcus Booth-Remmers from Red Cacao in Stirling in the Adelaide Hills in Australia. To read my recent review of the hot chocolates at Red Cacao click here.
Who are you?
Marcus, Chocolatier and Owner at Red Cacao
What kind of person are you: white, milk or dark?
Dark – around 70% – single origin with complex and layered flavour profiles. Hints of coffee and berry notes.
Why chocolate?
Why not! Who doesn’t LOVE chocolate! I certainly do and I have built a business of passion around it.
What do you wish more people knew about chocolate?
I wish more people knew how chocolate is grown and harvested. The process that happens before the roasting and crushing. I want people to know how it starts as a flower on a tree and grows into a fruit which is then harvested, fermented to develop flavour before it is dried out and bagged for export. I wish to communicate this more clearly through our offering at Red Cacao as well.
Introduce us to your business
Red Cacao is a family run boutique artisan chocolatier with a chocolate cafe attached where we serve up delicious hot chocolates, chocolate indulgences and our unique “Chocolate and Coffee Experience” where we match chocolates to the coffee bean of your choice from our daily menu.
Why did you start your business?
To pursue my passion of the fine art of chocolate making. To put smiles on peoples faces.
What do you recommend we order if we come to visit?
I would recommend the “Chocolate and Coffee Experience” and the Aztec hot chocolate as well as our Belgium waffles.
What do you wish people knew more about chocolate?
I wish more people knew how chocolate is grown and harvested. The process that happens before the roasting and crushing. I want people to know how it starts as a flower on a tree and grows into a fruit which is then harvested, fermented to develop flavour before it is dried out and bagged for export. I wish to communicate this more clearly through our offering at Red Cacao as well.
Any tips for people wanting to make their own hot chocolate at home?
Use one of our awesome “Hot Chokki Spoons”! These create your own hot chocolate at home by adding them to a warm cup of milk – my tip here is to let the chocolate only half melt and then lick the rest off the spoon!
What places in your city/town do you recommend a visitor visit before/after visiting your business?
Stop by at Matilda’s Bookshop (amazing bookshop), Milan Rouge (arts and craft) and The Barn (artist studio).
What are your thoughts on ethically sourced and sustainable cacao?
I believe that this is the only way forwards and wish to make a real stance and impact on educating people of the importance of being aware of the whole process from fruit to bar within the chocolate industry.
What makes your hot chocolate so special?
We use Belgium chocolate and melt it through full cream bio-dynamic Adelaide Hills milk which creates our signature richness and creaminess. This is what makes our hot chocolates so special.
What’s next?
Chocolate appreciation classes. Stay tuned!
