Australian chocolate jumps the kangaroo
CAN Australian chocolate be the next big thing? BRW magazine asks:
But how could Australian chocolates, even high-end ones, compete with big global brands such as Lindt, Guylian and Godiva,..? The only hope, as Melbourne-based chocolatier Hanna Frederick puts it, is to tell a local story – and tell it to anyone overseas who will listen.
Grab a pew (k):
Hungarian-born Frederick, who runs a small business, Mamor (“ecstasy” in Hungarian) Chocolates in Collingwood, makes an eclectic range of chocolates that includes one with kangaroo salami (to me, indistinguishable from any praline filling) and one with lemon myrtle and feijoa.
So. Can Australian chocolate be the next big thing? Well, if you can’t differentiate between kangaroo salami and praline, it might just be a matter of price…