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Callebaut at New Farm Confectionery

Callebaut at New Farm Confectionery

It's no secret that here at New Farm Confectionery we love chocolate! It fills our store to the brim with giant slabs of bespoke bark and luxurious chocolate panned products. You will see enormous chocolate tempering machines when peering through the window into the chocolate factory, with our chefs constantly emptying and refilling these tanks with bags and bags of chocolate callets. These amazing machines constantly run with none other than Callebaut chocolate coursing through their pipes.

Callebaut is one of the most famous chocolate manufacturing companies in the world. All of their chocolate is crafted in one of Belgium's oldest roasteries and produced with the finest cocoa beans from West Africa. Their chocolate is fair trade and sustainably grown, which is incredibly important to us here at New Farm Confectionery.

Callebaut is famous for their invention of Ruby Chocolate which they have added to their core range of chocolates. It is the latest sensation in the chocolate industry as it is naturally coloured and flavoured from the cocoa bean itself. Callebaut has kept their process a trade secret since development started in 2004 and they are still the only company who have been able to uncover the secret of maintaining the original colour of the cocoa bean. 

Make sure to come in store and try some of the amazing chocolate products, to see for yourself why we love Callebaut so much!

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The Chefs of New Farm Confectionery

The Chefs of New Farm Confectionery

The sweet and magical world of New Farm Confectionery all starts at our Newstead kitchens, with none other than our amazing team of chefs. Every delicious morsel consumed by our customers has passed through these doors and was lovingly handcrafted by one of our team.

This team currently consists of 5 key players, Anna (not pictured) our Production Supervisor and Chef, Kylie our Chocolate Chef and Assistant Supervisor, Isabelle our all rounder who jumps between chocolate and confectionery production, Queena our Confectionery Chef and Aisylin our 1st year apprentice.

Each member is vital in the production of our sweet treats, they spend their days making brittle, rocky road, honeycomb and much much more! With Father's Day and Christmas fast approaching, the team is working hard to make sure our flagship store and our wholesalers are stocked to the brim with amazing products.

Next time you are in our Newstead flagship store, make sure you take a look through the window to see our chefs creating those treats you have come to know and love. 

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Handcrafted in Australia

Handcrafted in Australia

New Farm Confectionery, a place where you can get all your favourite chocolates and confectionery right here in the heart of Brisbane, Australia. Owned a operated by New Farm local Jodie Neilson, New Farm Confectionery was born while Jodie was travelling through Bordeaux, France. During her travels it became clear to her that the French people love their food and it didn't matter whether it was a three course meal or a bag of sweets, they treat all their food with reverence. With this French food philosophy in mind, and her return to Australia fast approaching, she decided that she wanted to bring her take on the beautifully handcrafted chocolate and confectionery back to Australia. 

On her return to Australia, New Farm Confectionery quickly began. From her home kitchen Jodie began creating recipes and handcrafting beautiful chocolates and confectionery, inspired by the beautiful treats she experienced in France, and with the adult audience in mind. 

Eight years later and New Farm Confectionery has a team of confectioners and chocolatiers who pride themselves on dreaming, creating and handcrafting all of the products from the Flagship store at Newstead. The team at New Farm Confectionery, led by Jodie, are proud of what they have achieved in such a short time. New Farm Confectionery also supports locally grown ingredients including The Ginger Factory and Berry Fresh.

You can visit the Newstead Flagship Store to watch all the magic happening through the viewing window or attend one of our many workshops and learn how some of our favourite products are made. 

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The History of Dragees

The History of Dragees

When you enter the New Farm Confectionery flagship store your eyes are drawn to our beautiful confectionery cabinet filled with chocolate covered nuts, freeze dried fruits and other delicious centers.

Taking a glance into the window, you can take a peek into our kitchens where you will usually see two 'panning' machines on our benches. Watch as the thin ribbons of luxurious milk, dark and white chocolate are being streamed into the machines to create our amazing Dragees.

Sugar panning or simply 'panning' is the process of building layers of chocolate or crystalized sugar onto a candy or nut center. Panning is carried out in a rotating pan called a dragee pan but you could make your own dragees using a cake tin and some tempered chocolate if you want to. The first mechanized panning machine was believed to have been created in 1836, before that everything was panned by hand.

Oddly enough, when we take a step back in time, records show the method of panning was first used in the pharmaceutical industry back in 1100 to make medicines easier to swallow. Jump forward a few years in time and sweet ingredients such as honey and sugar started to become involved in the panning process, sugar panning was born! It was at this point in history that the fun began and something sweet was on the rise.

There are 3 main stages of panning;

1. Pre-treatment of the center: The nut or candy is processed with a protective layer to assist in the panning stage and prolong the shelf life.

2. Chocolate/candy panning: The building and layering of chocolate or candy layers to form dragees.

3. Polishing and Sealing: This stage adds a glossy shine to the product.

Some of the first ever confectionery-coated pieces were believed to have been made in the year 1200 in France. It is said that in France dragees became famous for their ability to increase fertility. Many dragees started to make an appearance at family events, weddings, christenings and from the 16th century onwards, they were also found on the tables of princes. 

To this day dragees are being made all over the world. They can vary from fruit or nut centers, caramels, liquid centers, nougat pieces and many more! Dragees are a very diverse product and can be made with so many flavour combinations, the creativity is endless.

Visit us in store to try 

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Berry Fresh

Berry Fresh

Whether you are new or a long term committed customer at New Farm Confectionery, you have most likely tried our Dark Chocolate Raspberry bark. On each piece there is a bountiful amount of freeze dried raspberry crumble and this delicious and vibrant product comes from none other than Berry Fresh.

Berry Fresh is an Australian family owned business, with the most incredible freeze dried products that Australia has to offer. We love partnering with this brand as they deliver high quality ingredients that we can use across a multitude of products. Our relationship with different suppliers is so unbelievably important, especially when we are a rapidly growing business.

Berry Fresh is unparalleled in their field, with their range continuously growing, which in term gives us a great opportunity to expand our product range and experiment with new and interesting flavours. We have been able to create a wonderful relationship with the company and on a more personal level with the amazing owner Jimmy.

We have a large range of New Farm Confectionery products that are handcrafted using Berry Fresh products. A personal favourite is our Milk Chocolate coated Strawberries. Locally grown on the Berry Fresh Farms in the Yarra Valley and the Sunshine Coast, their strawberries are incredibly fresh and full of flavour. When you bite into the New Farm Confectionery Chocolate Coated Strawberry you are met with an abundance of flavour, the silky smooth milk chocolate pairs perfectly with the sweet and ever so slightly tarte whole freeze dried strawberry. 

Visit us in store or shop the range of New Farm Confectionery products made using Berry Fresh ingredients to experience the taste sensation for yourself. The range includes:

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French Easter Traditions

French Easter Traditions

Easter at New Farm Confectionery is one of the busiest and most exciting times of the year. You will see our Chocolatiers through the window at our Newstead flagship store, hand-crafting eggs and bunnies 24 hours per day ready for instore purchases and delivery.

With Easter in full swing we had the pleasure of hiring a new Chocolatier to help us out, Adrien. With years of experience training and working in France we were delighted to learn some of Frances Easter traditions and were intrigued to say the least.  

Here in Australia hopping around delivering Easter eggs is the Easter Bilby, an endangered small mammal with big ears which is native to Australia. Whereas across the world in France you will not find a bunny or even an animal delivering your eggs, instead they are delivered by flying church bells which are believed to have flown to Rome where they are blessed by the Pope. He then presents the bells with chocolate treats and they fly them back to France for Easter Sunday morning.  

The differences between our two countries traditions however does not stop there. You will find an array of different flavoured Easter eggs and bunnies at our flagship store, ranging from honeycomb to rocky road and not to mention our famous salted caramel mini eggs but in France the most popular Easter item to buy and gift is a chocolate fish. You will find many shop windows adorned with extravagant and beautiful Easter displays including hand painted fish, bells and the more common offering eggs and bunnies. 

No matter how different our traditions are one thing remains the same, Easter is a time for family, friends and most importantly CHOCOLATE! 

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