Red Cacao

Red Cacao’s Tiramisu

Alex — Tue, 05 Dec 2023 21:04:05 +0000

Good quality coffee and chocolate is so so good in this tiramisu. Strong coffee and dark cocoa has a wonderful richness and strength, making it a hit for Christmas Day. It’s the ‘pick-me-up’ that everyone needs after a long lunch. This is Nat’s go-to recipe for tiramisu and a summer staple. She makes them in these perfect jars for ease of portioning, serving and so you can see and appreciate all the delicious layers.

Serves 8-10

Time: 30 minutes prep, plus 2 hours chilling

Difficulty: 2/10

INGREDIENTS

200ml Thickened cream
2/3 Cup Red Cacao Dark Cocoa Powder
300g Mascarpone
3 Large eggs (separated)
50g Caster sugar
75g Grated Red Cacao Pure Chocolate Block
300g ladyfinger (savoiardi) biscuits
300ml of espresso coffee (decaf for kids)

ADULTS ONLY

4 Tbsp Marsala Wine

First, make the coffee so that it can cool – If you’ve got a macchinetta, use that, otherwise a plunger or similar will do the trick.

While the coffee is brewing, separate the egg whites from the yolks (keep the yolks for later on) and whip with half of the sugar until the whites form medium stiff peaks – set aside.

Whip the cream to medium stiff peaks -set aside.

When the coffee has finished brewing, pour it into a large bowl to cool.

Whip egg yolks with the rest of the sugar until they are pale and fluffy then add the mascarpone and whip on high until thick (around 1-2 minutes).

Fold through the cream and then fold through the egg whites.

If you’re making an adults only version this is when you add the Marsala wine to the coffee. Dip three biscuits at a time on their long side. Tip: To avoid a too sloppy Tiramisu – don’t over soak them.

Whether you’re making these in jars for ease of serving or in a large tray for sharing, this is when we start building the layers of our Tiramisu.

Place the first layer of dipped ladyfinger biscuits, then pipe the mascarpone mixture and spread until the biscuits are covered. If you don’t have a piping bag then carefully dolloping the mixture is fine.

Dust with Red Cacao’s Dark Cocoa Powder.

Now we repeat the process, layer the mascarpone layer with a second round of dipped biscuits, followed by cocoa and more mascarpone mixture.

Once you’ve finished layering, place in the fridge for 2 hours to chill or overnight if you have the time.

When you’re ready to serve, dust the top layer with cocoa and grate shavings of Red Cacao’s Pure Milk Chocolate generously over the top to garnish.

Co-Founder Yvi, Cacao Tracing in Côte d’Ivoire

Alex — Mon, 13 Nov 2023 22:03:23 +0000

Back in late September, Yvi embarked on a once in a lifetime trip to West Africa with the Cacao Trace team to learn more about their sustainable practices. Cacao Trace is an initiative program set up by our chocolate supplier that supports the farmers, their community, provides education and bonuses for cacao yield and quality.

Before Cacao Trace, farmers would sell their beans dried, and depending on the grade this would determine their value. Farmer’s would dry them on concrete, roofs, corrugated iron and any flat surface they could find. This caused quality control issues and varied consistencies. Since Cacao Trace implemented infrastructure and training to enable farmers to produce a higher quality product the farmers now receive a higher price per kilo. One implementation was installing drying beds throughout all farms they buy from to help with yields and quality control.

Cacao Trace introduced a community bonus, meaning that the whole village reaps the rewards of good farming. In 2022 Cacao Trace contributed $1.5m Euro back into the community through building schools, a maternity hospital and installing more drinking water towers.

On Yvi’s research trip she was put to work! Her days would start at 6am and would not sit down for dinner until 8:30pm. She learnt how to grow, harvest, open and to ferment cacao pods. What an amazing learning experience!

What makes quality chocolate possible is the timely manner between harvest and fermentation. There’s only a 6 hour window between first grade cacao and second grade, which is sent to secondary suppliers for cheaper chocolate. Time is truly of the essence – not only for quality chocolate but for the community’s bonus incentive.

After harvesting the cacao is sent to fermentation where the beans are covered with banana leaves and hessian sacks. The banana leaves release natural enzymes and sugars creating an alcohol after two days. Don’t worry, the alcohol doesn’t stick around for long. After a couple of days the covers are removed exposing the beans to oxygen, which turns the alcohol into a form of acid. Think red wine to red wine vinegar. After this, the inside of the beans turn from a pink to a chocolate brown colouration and the fermentation is finished.

We’re proud to use a cacao supplier who is micro and macro focused on the sustainability of their product, the community it’s grown in and the farmers who grow Cacao. Other countries that Cacao Trace covers are Vietnam, The Philippines, Papua New Guinea and Mexico.

All of our milk and dark chocolates are made with cacao from the Cacao Trace program.

Red Cacao’s Sustainability

Alex — Tue, 10 Oct 2023 05:36:47 +0000

While the quality of our products is very important to us, so is ensuring our carbon footprint is gentle.

While we set up our block packaging for RedCycle with promises of recycling we’ve since implemented a packaging return initiative for our non-compostable chocolate packaging. This initiative is a packaging return service until there is a recycling solution made available once more. We will store your unwanted Red Cacao packaging until we find a means to recycle it responsibly.

Looking forward (and importantly), you’ll see our chocolate block packaging, pouches and bags packaging being 100% compostable in early 2024. We can’t wait for this. It’s taken rigorous research and testing to ensure our chocolates keep well and maintain the quality that you have come to expect. We’ll have more on this exciting development closer to the estimated launch date in 2024.

Notably, all our single use takeaway items at the cafe and our hot chocolate range are already compostable. Already taking home our chocolate drops for cooking or your favourite hot chocolate mix? The packaging goes in the green bin (this includes your takeaway paper bag).

Little things add up

Red Cacao sources their recycled toilet paper from the B Corp company ‘Who Gives A Crap’. This organisation gives 50% of their profits to countries in need, improving sanitation.
All our 10c bottles and cans fundraising is donated to Sea Shepherd. They are an international, non-profit marine conservation organization that campaigns to defend, conserve and protect the world’s ocean. What legends!

Let’s Chat Chocolate

Like a large part of the world, we source our couverture from Belgium. However, we ensure the couverture we turn into our chocolate products is sourced ethically and sustainably, while maintaining the highest quality. We feel that you can taste the difference when you know the land, the farmer and their distributors practice ethical decision making. Through our couverture supplier’s program, ‘Cacao Trace’ we can source each bag back to its origin knowing that the raw cacao or couverture has been sourced ethically, sustainably and is a high quality product. Locally, we source quality ingredients within South Australia to reduce our food miles. Some produce include, almonds, apples, wine, lemons, raspberries, strawberries, gin and honey.

Dark Chocolate Ice Cream

Alex — Tue, 19 Sep 2023 00:50:14 +0000

If you’ve never made homemade ice cream then you’re in for a treat! This recipe is quick-n-easy and more delicious than store bought ice cream. Think Red Cacao chocolate but in ice cream form! If you’d like to play around with the flavours – it’s easy as I-C-E. See step 3 before you begin, check the pantry and add whatever you like to make your very own flavour. Or we offer 33% Milk Chocolate Drops, 54% and 71% Dark Chocolate and even White Chocolate Drops.

Makes 1.2 litres

Time: 20 minutes prep, plus freezing time

Difficulty: 3/10

INGREDIENTS

900ml thickened cream
300g Red Cacao Chocolate Drops 54%
2 teaspoons vanilla extract
4 egg yolks
150g caster sugar

For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Ice Cream Bowl Attachment

Place cream and 54% Red Cacao Chocolate Drops into a heatproof bowl. Place the bowl on top of a saucepan containing simmering water. Cook over a low heat, stirring occasionally until the cream and chocolate mixture is melted and smooth.

Attach the wire whisk to the standmixer, pour the chocolate mixture into the mixing bowl. Turn to speed 2, pour in the vanilla, egg yolks and sugar and mix for 1 minute. Cover and place the mixture into the refrigerator to chill for 30 minutes or until the mixture is just chilled but not set firm.

Attach the ice cream attachment to the standmixer and turn to speed 1. With the machine running, slowly add the chocolate mixture to the freezer bowl. Churn for 20-25 minutes until you see a soft serve ice cream like consistency. When the mixture is ready it will begin to rise up the paddle. Now we’re churning!

Remove from the freezer bowl and serve immediately as a soft serve or spoon into an airtight container, seal and freeze overnight for a firmer consistency. Remove from the freezer and stand for 5 minutes before scooping and serving.
Note: If you’re thinking of adding something else like cookies, salted caramel or anything else then when you remove the ice cream attachment is when you should stir it through.

– You can find our house made ice cream in our shakes, iced drinks, ice cream pots and on our waffles.

Chocolate Chats: Jaysha Elliott, Stirling Cafe.

Alex — Mon, 18 Sep 2023 23:12:27 +0000

We caught up with one of our most well-rounded hands at Red Cacao, mother of three, Jaysha. She started with us on the eve of covid – What a time to start a new job in hospitality! We’re so lucky to have her and to keep her through such a challenging time. Even though it’s only been around 4 years since Jaysha started with us she feels like family and part of the Red Cacao furniture. A Hills girl at heart -read on for some of her top tips for a day in The Hills.

Tell us what you do at Red Cacao.

I started as a bit of an all rounder and now enjoy making coffees, hot chocolates and serving our beautiful customers in our Stirling Cafe. I also lend a hand serving tables when we get busy, where I have a chance to catch up with the locals.

What do you love about your job?

I’ve been with Red Cacao since 2020, and have grown with the business developing my hospitality skill set. But, in short, the community that comes through everyday is so lovely and makes coming to work a pleasure.

What’s your favourite thing about Stirling and/or the Adelaide Hills?

The people and the surroundings. Everyone is so down to earth and friendly. It’s where I grew up, so the community means a lot to me and seeing them leave the cafe with a smile really fills my cup. Another part of The Adelaide Hills I love is the abundance of great local producers – from wineries, to bakeries, to gastro-pubs and even the local fish ‘n’ chip shop. We really are quite lucky to have this on our doorstep.

Describe your perfect day in the Hills? Where do you start? What’s for lunch and where would you want to stay the night?

I’d start with a stroll through the Mount Lofty Botanic Gardens around springtime (not before dropping into Red Cacao for takeaway coffee of course). Even though The Adelaide Hills are renowned for the vibrant colours of Autumn, springtime for me is when everything is coming to life.

After a coffee and a meander I’d probably build up a hunger (and so would my three kids!). Lunch is a tricky one because there are so many great spots near Stirling and the Botanic Gardens. With kids I’d go somewhere with dine-in or takeaway options; A favourite is Pizzafino in Littlehampton, which is always delicious and if the kids are being a little rowdy we can have our pizza in the park. If we found a babysitter we’d probably find a cosy AirBnB somewhere near Hahndorf and go to The Haus for lunch and likely Comida for dinner. You just can’t beat their paella!

It’s lunch time. What are you eating from the cafe?

Our pastry chef Nat is a magician in the kitchen. Anything she makes is so yummy, but if I had to choose one I’d go for our savoury muffins. They’re fluffy, filling and dense enough without being too rich.

What keeps you busy outside of Red Cacao?

My three amazing children and family life at home keep me more than occupied. I do love taking the kids out for walks in nature reserves or to national parks where we can escape the noise (and reduce screen time).

What is your favourite Red Cacao product?

I LOVE our bag of Fudge Bites. The caramel chocolate centre is just the right balance of caramel and chocolate that just melts in your mouth. Ok, now I’m craving these right now!

Red Cacao’s Chocolate Fondant

Alex — Fri, 18 Aug 2023 03:33:28 +0000

The long-standing Red Cacao chocolate fondant you find in our cafe can be likened to a chocolate lava cake. The difference? These are made with our dark chocolate and depending on the richness you are after you can use 54% or 71% couverture (high-quality) dark chocolate. Our head pastry chef Nat, recommends using our 71% dark chocolate drops for a truly indulgent cake. Seasonal berries can be used for the coulis or frozen berries work just fine.

Makes 6 Fondants

Time: 30 minutes

Difficulty: 4/10

INGREDIENTS

Chocolate Fondant Cake

Butter, for greasing
70g butter, roughly chopped
200g Red Cacao Organic Dark Chocolate Drops
4 eggs
70g caster sugar
50g plain flour

Berry Coulis

1 punnet raspberries
1 punnet blueberries
¼ cup caster sugar
juice of ½ a lemon

Garnish

Grated Red Cacao Organic Dark Chocolate (74% )
Seasonal berries. We used roasted strawberries, however raspberries and blueberries are also a great pairing to the richness of this cake
Vanilla ice cream to serve

METHOD

Preheat the oven to 220C.

For the berry coulis, combine all ingredients in a medium saucepan and reduce over a low heat, stirring occasionally, until the mixture cooks down to a loose jam-like consistency, about 6-7 minutes. Remove from the heat and set aside.

For the Chocolate Fondant Cake, half fill a medium saucepan with water, place over medium heat and to bring to a simmer. Grease 6 metal 100ml capacity fondant moulds with butter and set aside on a baking tray. Nat’s tip: Cut a circle of baking paper for the bottom of the moulds to prevent any risk of sticking.

Place the roughly chopped butter and chocolate into a medium sized heatproof bowl. Set the bowl over the saucepan of simmering water and stir until melted and smooth then remove from the heat.

Place the eggs and sugar into a stand mixer fitted with a whisk attachment and whisk until pale.

Stir the egg and sugar mixture into the chocolate mixture until combined. Add flour and mix well until smooth.

Divide mixture between the dariole moulds. Place in the oven to bake until just set on the outside and still runny in the centre, about 6-7 minutes. Remove from the oven and set aside for 1-2 minutes to cool slightly.

For the chocolate lovers out there, warm up Red Cacao’s Chocolate Drops or any leftover (if there is such a thing) chocolate in a glass bowl over a saucepan with a simmering cup of water in the pot on medium heat – stir until the chocolate gently melts.
After the chocolate has melted, flip the moulds over onto a wire rack and remove the moulds. Drizzle your chocolate sauce over the Fondant as it is suspended over a wire rack. Be careful to position a container below the rack to collect any of the valuable melted chocolate that falls through the gaps.

To serve, use a spatula to gently move the Chocolate Fondant Cake onto each serving plate. Spoon a line of berry coulis next to the Fondant. Place a quenelle of vanilla ice cream next to the coulis. Spoon a little more coulis, including some pieces of berry, on top of the cake and around the plate.
Grate some chocolate over the top of the cakes.
Finish with a scatter of your favourite berries. We used roasted strawberries in this recipe to help contrast the raspberry and blueberry coulis.

10 years of Red Cacao

Alex — Sun, 25 Jun 2023 06:11:51 +0000

Marcus Booth-Remmers embarked on an extraordinary journey that has taken him from humble beginnings, hitchhiking across the world, through Indonesian cacao plantations back home, to popping up at local farmer’s markets. Marcus’ lifelong passion for chocolate began during his early years, where he delighted in spending time in the family kitchen, his face adorned with a mischievous chocolate-covered grin. As he grew older, his culinary aspirations led him to careers at Penfolds Magill Estate, Bridgewater Mill and the 3 Star Michelin Traube Tonbach in Germany where he honed his skills in the art of fine dining.

Visiting Red Cacao in Stirling is an immersive experience that reflects Marcus’ dedication and expertise. Our cafe and chocolate shop has become renowned for providing exceptional and personalised service, a homage to Marcus’ time studying chocolate in Germany, where he fell in love with the high quality of European desserts. Marcus’ dream was to bring this elevated chocolate experience back to his beloved Adelaide Hills, and that’s exactly what Red Cacao represents—a harmonious blend of passion, craftsmanship, and community. Our high level of customer service would not be possible without all our amazing staff who have contributed over the last 10 years and to the present day.

We believe Red Cacao is more than just a chocolate shop; it’s a close-knit community that holds deep connections to organisations such as The Hutt Street Centre, The Hut Community in Aldgate, and StreetSmart. For over eight years, we have wholeheartedly supported these charities, contributing over $15,000 to combat homelessness in the Hills and South Australia. It is our way of giving back, of making a positive impact on the lives of others.

We take great pride in being a must-visit destination for day trippers, locals, and families exploring the enchanting Adelaide Hills. Whether you’re seeking a moment of indulgence with a warm cup of coffee or a velvety hot chocolate on your way to Hahndorf or craving beautifully handcrafted chocolates to savour on your journey home, Red Cacao warmly welcomes you. We love being part of special events, such as CheeseFest, Cellar Door Fest, Gathered SA markets, Stirling’s Laneways Market, Bowerbird, and Gilles at the Grounds, where you can delight in our handmade chocolates.

We have formed wonderful partnerships with esteemed South Australian wineries like Sidewood, Moorooroo Park Vineyards, Patrick of Coonawarra, and distiller Prohibition Gin. Our recent collaboration with Mismatch Brewing for a delightful chocolate stout showcases our commitment to supporting local businesses and celebrating the vibrant Adelaide Hills community.

At Red Cacao, our passion for chocolate knows no bounds. We pour our hearts into every creation, ensuring that every bite brings joy and indulgence. It is our pleasure to share our chocolate journey with you and invite you to join us in celebrating the artistry and flavour of fine chocolates from the Adelaide Hills and beyond.

How to make the perfect Red Cacao Hot Chocolate at home

Alex — Tue, 25 Apr 2023 00:43:06 +0000

Who doesn’t love a warm cup of hot chocolate on a cold day? If you’re looking to make the best hot chocolate at home, look no further! The best part about this recipe is that you can alter it to suit your cravings. If you prefer our Aztec (Hot) Hot Chocolate or our Dark Chocolate mix? No worries!

Here’s our step-by-step playbook to making the perfect cup of hot chocolate at home:

Makes 2

INGREDIENTS

2 cups of milk (we recommend Tweedvale Full Cream Milk)
70g of Red Cacao Milk Hot Chocolate Mix
Whipped cream (optional)
Make it an indulgent delight with our famous homemade Salted Caramel

METHOD

In a medium-sized saucepan, whisk together the milk, your choice of Red Cacao’s Hot Chocolate mix for a few seconds.
Place the saucepan over medium heat and occasionally whisk the mixture until it begins to simmer. Do not boil.
Reduce the heat to low and continue to simmer the mixture for about 5 minutes, whisking occasionally, until the hot chocolate is smooth and creamy.
Once the hot chocolate is ready, remove the saucepan from the heat and pour the hot chocolate into mugs.
If desired, top the hot chocolate with whipped cream and chocolate shavings.
Serve the hot chocolate immediately and enjoy!

TIPS

For a richer and creamier hot chocolate, use whole milk or a combination of whole milk and heavy cream.
To make the hot chocolate more decadent, add a splash of Baileys or Kahlua.
Experiment with different types of Red Cacao Hot Chocolate mix (Aztec, Milk, Dark or cocoa powder) to find your preferred flavour. Our cocoa powder has a more mellow and smooth flavour compared to our Dark Hot Chocolate mix, which has a more intense chocolate flavour.
If you prefer a sweeter hot chocolate, pick up a jar of our Salted Caramel and add a tablespoon to your mug.
Don’t forget to stir the hot chocolate occasionally while simmering to prevent the mixture from scorching or forming a skin on top.

Making great hot chocolate at home is easy and requires just a few simple ingredients. With this recipe, you can create a creamy and delicious hot chocolate that is sure to warm you up on a cold day. So grab a mug, snuggle up under a blanket, and indulge in this sweet and comforting treat!

Chocolate Chats: Narelle Jaensch, Chocolate Factory.

Alex — Mon, 21 Nov 2022 03:14:20 +0000

Every member of our team deserves to be recognised and thanked, from those who assist us behind the scenes to those who serve you in our cafés. We couldn’t deliver the high-quality pastries and chocolates we’re known for without our close-knit and experienced Mount Barker chocolate factory team. This time, we speak with Narelle, who has settled into her new role as manager of wholesale and internet orders.

Tell us what you do at Red Cacao.

I started with Red Cacao in 2015 working full time in the Stirling Cafe. After having a break to have my two boys I came back on board in 2020 working part time in the Mount Barker cafe. Over the past 6 months I have now taken on and learnt the role of wholesale and online manager.

What do you love about your job?

I love that throughout my time with Red Cacao I have been able to grow and learn so many new parts to the industry. I also enjoy working to such a high standard and knowing that we are able to produce such a beautiful product for our customers. We get to care about what we do and why we do it.

I also enjoy a challenge and being able to create and tailor orders for people and businesses. I am lucky to work with the team that I do – everyone has each other’s back and even when the workload gets busier than normal we band together and make it happen. It’s a great feeling and makes work fun.

How do you have your coffee/hot chocolate?

I start most days off with a long black with a dash of milk, But if I’m getting a take away I can’t go past a soy latte. Have been known to enjoy a dark hot chocolate as an afternoon pick me up to.

What’s the secret to your amazing latte art?

I think the more comfortable you get with working with coffee and steaming the milk the better your pour will be. Most of the time the more relaxed you are when pouring the better and smoother the result will be. Using a great bean, roaster and high quality milk also makes the whole experience and taste that much better.

What keeps you busy outside of Red Cacao?

My two boys, Coby (5) and Tyler (2) for sure. The customers and staff that have met them know how much energy they have and they certainly keep me on my toes. We were lucky enough to have bought a little caravan at the start of 2021 and have been enjoying getting to explore new places as a family.

What is your favourite Red Cacao product?

Anything Jordan and Nat make! We are so lucky to have such wonderful and talented staff in our kitchen team. I do love a good cheesecake special and my favourite bar would have to be the 80% Cherry, Raspberry, Pistachio.

It’s lunch time. What would you order from the Stirling cafe?

I usually switch it up between a savoury muffin and the fromage tart. Both with salad as I love something fresh and balanced.

What is your favourite Red Cacao product to cook with?

I can not cook sweets to save myself. I always have these grand ideas in my head which never work. But my kids love white chocolate drops in their cookies and thankfully I can manage most of the time not to burn them (lol).

What are your top three books/movies or podcasts?

I wish I had more time to read and will get back into this when the kids are older. I enjoy most movies but NO horror. I’m so excited that we can now get out and enjoy going to the cinema again!

Podcasts would have to be anything that has to do with kids, personal growth and well being. I love learning ways to understand and better yourself and the people around you.

Cafe Catch Ups with Sarah from Earth’s Clay

Alex — Thu, 13 Oct 2022 22:14:09 +0000

Sarah proudly runs Earth’s Clay out of the Adelaide Hills in South Australia. Sarah’s senior year of high school in 2017 was when she was introduced to pottery for the first time and fell in love with the craft. At only 22, she’s already got her own little pottery business up and running thanks to the ongoing support and encouragement from her family and friends. Earth’s Clay makes functional ceramics with the intention of spreading happiness through their uncomplicated and unique beauty.

Sarah hand-spins beautiful vases for all those spring flowers, glazed mugs which are perfect for our hot chocolate at home and takeaway cups that are available to buy in our cafes. If you’re feeling hands-on then Earth’s Clay even run workshops where you can learn how to make your own pottery.

What’s your favourite piece of pottery to make? What’s the most difficult?

My favourite piece of pottery to make would have to be my lady vases. Although they take a long time to sculpt each one, they bring me so much joy when their bodies start to take shape. They are so beautiful in their own way and I love creating them all differently.

What has been the most challenging part of starting your own business at such a young age?

I had to make changes in where I lived in order to start my business. It wasn’t going to work trying to run my full time business out of my family home, which meant I moved out and into a small granny flat, where I was hugely blessed to live. Perhaps another challenge would be it not being a “real job” and others judgements/perceptions of that. It’s a hard hurdle to jump over but I’m so happy that I didn’t let others hinder me from living my dream.

Describe your perfect day in the Hills? Where do you start? What’s for lunch and where would you want to stay the night?

My ideal day in the hills would begin with a mocha and waffles at Red Cacao, then a stroll through the Mount Lofty Botanic Gardens as we try to decide on a picnic place, a wine tasting at Ten Mile East Winery, and finally, dinner at The Stirling Hotel. Spending the night under the stars, far from any artificial light or noise, sounds like a dream way to end the day in Ironbank’s off grid Earthship bed and breakfast.

Red Cacao

Red Cacao’s Tiramisu

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Co-Founder Yvi, Cacao Tracing in Côte d’Ivoire

Red Cacao’s Sustainability

Dark Chocolate Ice Cream

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Chocolate Chats: Jaysha Elliott, Stirling Cafe.

Red Cacao’s Chocolate Fondant

Chocolate Fondant Cake

Berry Coulis

Garnish

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10 years of Red Cacao

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How to make the perfect Red Cacao Hot Chocolate at home

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Chocolate Chats: Narelle Jaensch, Chocolate Factory.

Cafe Catch Ups with Sarah from Earth’s Clay

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