By David MacDonald W hen I first spoke with Michael and Heather Foote, the owners of and chocolatiers at Appleton Chocolates in Tatamagouche, Nova Scotia, I had already fallen under the spell of the descrip- tions at appletonchocolates. ca. The imagery that dances around in your head when you read these narratives is like a segment from TV’s How It’s Made, especially when you read them on your smartphone at 3:00 p.m. on a workday. “For most of our centres we start with a maple fondant, which is a moist mass of very fine sugar crystals. Our fondant is similar in texture to firm
For the Wild Blueberry, they add candied wild blueberries to the maple fondant, and then dip them in two coats of French Cacao Barry. For the Maple Blueberry in Milk Chocolate, they do the same soft maple centre with candied blueberries in Belgian Callebaut Milk or White Chocolate. The Wild Blueberry and Rum are made of berries soaked in either Smuggler’s Cove dark rum from Cape Breton’s Glenora Distillery and then dipped in two coats of French dark chocolate. The Maple Creams have a smooth maple fondant boiled just a little harder than usual so the centres are a bit firmer and then dipped in Cacao Barry Amer Extra – a very nice French dark chocolate. The Maple and Cranberry contain whole dried cranberries from Lunenburg County, Nova Scotia which are shredded and kneaded into the maple fondant and then dipped in French dark chocolate or Belgian milk chocolate. The Cherry is comprised of locally dried, no sugar added cherries from Ontario dipped in Cacao Barry Amer Extra dark chocolate. The Black Currant consists of dried and powdered black currants harvested in Nova Scotia that are kneaded into a white fondant and dipped in dark chocolate. If you can resist reading on, you’re doing so through sheer tyranny of will.
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SPOTLIGHT ON BUSINESS MAGAZINE • OCTOBER 2017
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