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Chocolate Workshop Brisbane

Chocolate Workshop Brisbane

Chocolate Workshop Brisbane

At New Farm Confectionery, we have brought the concept of paint and sip to a whole new level with our selection of Chocolate Workshops right in the heart of Brisbane. Imagine: sharing a glass of sparkling wine around a table with old (or new) friends, paint brush in hand; except, instead of paint on the brush, there is coloured cocoa butter, and instead of a canvas, you're painting on delicious handcrafted chocolate. Art that you can eat. What more could you ask for, really?

If you're looking for a way to express your inner artist through your love of sweets, join us at our flagship store in Newstead. One of the most talented chefs in Brisbane, Dawn, will run you through the process, and whether you're a connoisseur or just starting out, we can promise that you will walk away from our chocolate workshops feeling like a master in the art of making sweets.

Chocolate and Confectionery Masterclasses Brisbane

Chocolate obsessed and looking for a little bit extra? Our Chocolate and Confectionery Masterclasses might be a better fit for you. There are four (4) masterclasses to choose from, Chocolate masterclass, Honeycomb + Brittle Masterclass, Marshmallow Masterclass or Caramels Masterclass. While you get your hands dirty creating mountains of delicious treats for you to self indulge or share with your family and friends, learn everything there is to know about chocolate, how to make the perfect brittle or how to turn just three ingredients into the most delicious chewy, crunchy or oozy caramel. 

chocolate masterclass

Private Chocolate Classes Brisbane

We welcome private chocolate class booking also. Whether it be a friend's birthday or work Christmas party, we have you sorted.

For more information on what to expect at our chocolate making classes, chocolate masterclass or private events, visit our workshops page here

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New Farm Confectionery Can Deliver

New Farm Confectionery Can Deliver

Chocolate Delivery Australia

At New Farm Confectionery, we offer chocolate delivery Australia wide, which means that you can have our mouth-watering confectionery delivered directly to your doorstep. Perhaps it's Mother's Day and you want to spoil your mum from afar, or you've paid us a visit and now you can't stop day-dreaming about our delicious chocolate-coated honeycomb or our heavenly rocky-road - we've got you covered. 

Chocolate Delivery Brisbane

If you live within a 10km radius of our Newstead Flagship Store, our friendly staff will have your chocolate and confectionery hand-delivered within a matter of hours. This option is available from Monday to Friday for all orders over $25 placed by 9am. Same day chocolate delivery, what more could you ask for?

Packing your Chocolate for Delivery

If you live in other areas of Australia, all orders are dispatched via courier, and you should be united with your bounty of delicious chocolate treats in just a day or two. We know what you must be thinking.....How can we possibly maintain the quality of our chocolate if it's having to travel across the country? Not to worry. Our dedicated dispatch team uses premium packaging products to prepare your order for transport and to help ensure it arrives to you in perfect condition. We also don't dispatch on Thursdays or Fridays to avoid the risk of the chocolate melting in a courier's warehouse over the weekend. Additionally, we use insulated Bubble Wrap and Cold Gel packs to keep your products chilled during transport and ensure your chocolate is delivered intact, no matter how far you are. 

So, whether it be strictly business, a gift for your friends and family, or an act of self-love, New Farm Confectionery can deliver chocolate Australia wide. For more information or to request a specific date for delivery, please email us at info@newfarmconfectionery.com.au. 

We look forward to hearing from you!

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An Interview with our Administration Officer

An Interview with our Administration Officer

What is your favourite New Farm Confectionery Product?

Milk Chocolate Pretzels for sure.

Why?

The milk chocolate and salted pretzels pair well together, once I open a bag, they are gone pretty quickly.

What do you like to  pair it with?

Definitely goes down nicely with a Hot Chocolate.

What is one of the most common questions your customers ask?

Do you send online orders interstate? I of course am pleased to advise them that we do ship interstate and that we are able to do this by using only the best food grade packaging that keeps our products cool for the shipping duration. 

What is this month's most popular product?

Our Chocolate Making Workshop has been very popular this month with new classes being added all the time.

 

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Chilli Truffles

Chilli Truffles

Ingredients

420g Dark Callebaut Chocolate

200g Dark Callebaut Chocolate (For Decorating)

180g Cream

1 Tsp Ground Chilli Powder - Or to taste

Cinnamon

50g Cocoa Powder (for dusting)

1/2 tsp Ground Cinnamon Powder

Equipment

Baking Tray

Small Saucepan

Teaspoon

Spatula

Baking Paper

Scales

Microwave 

Heatproof Bowl

Plastic Wrap

Disposable Gloves

Method

Prepare a tray by lining it with baking paper.

Weigh the cream into a small saucepan and on medium heat bring to the boil.

While waiting for the cream to come to a boil, weigh and microwave your chocolate in a heatproof bowl for 30 second intervals or until it has fully melted.

As soon as the cream starts to bubble, take it off the heat and pour it over the chocolate. Using a spatula, mix until well combined. Cover the bowl with plastic wrap and refrigerate until firm.

Once the mixture is fully set, using a pair of gloves, roll out your truffles to approximately 2-2.5cm and place them on your prepared tray.

Once rolled, place them in the fridge for 10 minutes to firm up before re-rolling to create a smoother surface. 

You can decorate your truffles two ways; to create a matte finish, roll them in cocoa powder or alternatively, if you prefer a glossy finish, roll in tempered chocolate. Do this by preparing a bowl with tempered chocolate (see our chocolate tempering post) and whilst wearing gloves, dip your fingers in some of the chocolate and roll the truffles in your hands one by one. 

Store your truffles in an air-tight container in the fridge and enjoy your delicious truffles for up to 2 weeks!

Tips

Want your truffles to sparkle? Add edible gold dust for extra decoration.

Notes

Weighing out your truffles will make them more uniform, 12-14g per truffle will be perfect!

 

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Valhrona at New Farm Confectionery

Valhrona at New Farm Confectionery

At New Farm Confectionery we live and breathe chocolate and confectionery and if you look very closely, you will be able to find some very special chocolate bars made from the wonderful Valhrona chocolate.

Founded in 1922 by French Pastry Chef, Alberic Guironnet, Valhrona is a French premium chocolate manufacturer producing some of the world's finest couverture chocolates. Valhrona's ethical commitments to the future of our environment, their employees, producers and customers is a credit to the company. In more recent times Valhrona has pledged to cut its environmental impact in half by 2025, with gas emissions, waste production, and energy and water consumption on industrial sites already reduced considerably. 

Valhrona is by far one of our favourite brands of chocolate with our range of chocolate bars being made using only the best Valhrona chocolate. 

Whether you like the caramel flavours of our Dulcey bar, the sweet yet intense milk chocolate Bahibe bar or simply prefer the pure intensity of cocoa with a 70% Guanaja bar, there is something for everybody. Valhrona also has an 'inspirational' range available! They source fruit and nuts, combine them with cocoa butter, lecithin and sugar to create a beautifully made dairy and gluten free range. 

Be sure to come in store and try some of the finest chocolate products from around the world, they never fail to impress!

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Chocolate Meringue

Chocolate Meringue

Ingredients

5 Egg Whites at room temperature

250g Caster Sugar

20g Cocoa Powder

Equipment

Stand Mixer or hand held electric beaters

Sieve

Spatula

Dessert Spoon

Large Baking Tray

Method

Preheat your oven to 90 degrees (fan forced) and line a baking tray with baking paper. 

Start making your meringues by whipping your egg whites in a stand mixer on high.

After about 30 seconds you will see foam start to form, add 1/4 of the caster sugar and continue to whip on high for a minute. 

Repeat the process by gradually adding in the sugar. Make sure to allow time between each addition. 

Once all of the sugar has been incorporated into the egg whites, continue mixing for 2-5 minutes. You will be able to tell if the mixture is ready by pinching the mixture. If you cannot feel any sugar granules between your finger and thumb then the mixture is ready.

Once the mixture is ready, sieve a fine, layer of the cocoa powder over the mixer bowl and gently fold through the cocoa powder with a spatula, 3-4 folds will be enough - they look great when they are streaky.

Take a dessert spoon and scoop dollops of meringue mixture onto the tray spaced approximately 5cm apart. 

Bake your meringues at 90 degrees for 2 hours. 

Notes: Use egg whites at room temperature to help lower whipping time. 

Makes 15-20 Meringues

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International Women's Day

International Women's Day

Today, as we mark International Women's Day, I would like to say how very proud I am of the achievements of my team of amazing female managers and what we have all achieved over the last 8 years. 

This wonderful team have become my family and the dedication they put in each day while also balancing their busy personal lives is truly humbling. 

So thank you to my wonderful management team and to the other women in my life who have been there to support me during the 8 years of New Farm Confectionery.

#breakthebias

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Christmas at New Farm Confectionery

Christmas at New Farm Confectionery

Christmas at New Farm Confectionery is one of our busiest times of the year and the best time to sneak a peek through our retail window. Watch as our team handcrafts all of those decadent treats you have come to know and love. You will be greeted with scenes of mounds of freshly made honeycomb being broken by hand, whipping of fluffy soft marshmallow and kilos of couverture chocolate being poured into our tempering machines. We like to think of ourselves here at New Farm Confectionery as Santa's chocolate making elves.

One of our special Christmas products began way back in January 2021. Yes you read that correctly. In January our chefs started the long process of preparing our limited edition brandied cherries. We selected the most lusciously plump cherries and started the year long process of soaking them in delicious brandy. Then in the last few weeks we've dipped these boozy cherries in delicious Belgian chocolate. Such a deliciously moreish addition to our Christmas gift range. These are going to fly out the door. 

Preparation of our gift boxes and limited edition chocolate bars then begin as early as October and the team continue handcrafting all the delicious treats until we closes on Christmas eve.

Every year we work closely with an Australian artist to create beautiful one-off gift bands which are then wrapped around our gift boxes. Check out our gorgeous illustration this year by the very talented Sheryl Cole. 

We would like to thank you for your continued support in 2021 and we look forward to providing you with even more deliciousness in 2022. 

From the team at New Farm Confectionery, we want to wish you and your family a wonderful Christmas and a prosperous New Year. 

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An Interview with our Founder

An Interview with our Founder

We interviewed our Founder, Jodie Neilson, to discover what her favourite New Farm Confectionery product is and why. 

1. What is your favourite New Farm Confectionery product to make?

I love making marshmallows!

2. Why?

They are simply so much fun to make and the process is just like magic. One of the reasons I love working with sugar is that if you just change one or two small things it creates something completely different each time. 

3. What part of the process do you enjoy the most?

For marshmallow by adding gelatine to the sugar syrup and whipping it, it changes it from a sugar syrup into an amazing product. 

4. Why? What is the outcome?

Wonderfully the outcome of making marshmallow is that you end up with a beautiful, delicious cloud of softness. It makes me smile every time. 

5. What is your favourite New Farm Confectionery product to eat?

Currently my favourite product to buy is the Milk Chocolate coated Freeze Dried Strawberries. These are so delicious I just can't stop eating them.

6. Why?

This one is my favourite because it is the newest product that we make. It seems to be that each time we develop a product that it instantly becomes my favourite. I have such a great job! 

7. What do you like to pair it with?

I'd pair this one with the Milk Chocolate coated Passionfruit Macadamias that we make. The fruity combo is wonderful.

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How to store chocolate

How to store chocolate

One of the most common questions we get asked in our Chocolate making class is "Can I store chocolate in the fridge?" And the simple answer is no (but.....sometimes...yes.) Confusing we know! Being based in Queensland, we understand that in the hotter months you tend to be left with soft and melted chocolate if simply left in an open pantry. Here are a couple of suggestions to help keep your chocolate in the best condition possible. 

Ideally, chocolate loves to be in an airconditioned environment around 15-20 degrees with low humidity (and in summertime don't we all). It is quite sensitive to direct sunlight exposure and it can absorb strong odors. So how do you store it? If you have a dark cool corner, for example at the back of your pantry or even tucked away in a cupboard in the centre of your home, this will be the perfect environment for your chocolate. Chocolate should also be stored in an airtight container without any neighbouring food (peppermint, liquorice, coffee etc) as it will noticeably take on flavours from strong fragrances. 

If chocolate is not stored correctly 'sugar bloom' can occur which forms a thin white layer across your chocolate (pictured below). These are the fats and sugars rising to the surface which can be pulled out from excess moisture exposure. This is not harmful and your chocolate can still be eaten but it can affect the quality and the taste. 

If your house is just too hot and your only option is to store your chocolate in the fridge this is what you need to do. First wrap it tightly with cling wrap and place in an airtight container. When it is time to consume your chocolate, take it out a couple of hours before so it has enough time to slowly come up to room temperature. 

Although if you love chocolate as much as we do it is likely your chocolate will not last long enough to store, so why not come and buy it fresh from our Newstead Flagship store. 

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