a taste of Christmas
Our magazine this year presents A Taste of Christmas, the Haigh’s Chocolates way. The inspiration is the sparkle of Christmas lights and the warm glow they bring to the festive season. You will find a metallic shine to the packaging of all our gifts across the range. The Advent Calendar makes its return and can be filled with the Advent Calendar Box or fill with your favourite Haigh’s chocolates. It means a special treat can be savoured every day in the lead up to the 25th. We’ve put together a great selection of Kris Kringle gift ideas that are all priced under $25 and can be found on page 6.
Welcome
On page 12 discover What’s New including the delectable limited release Dark Mulled Wine loose chocolate and Dark Chocolate Orange Pastilles.
We’ve also created a decadent Triple Chocolate Christmas Semifreddo recipe that you can make at home using our chocolate. And don't forget this year you can purchase your gifts from Haigh’s in two ways, from one of our fifteen stores located in Adelaide, Melbourne and Sydney, including our newest store at Chatswood Chase Sydney, or online at haighschocolates.com
Merry Christmas!
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Copper Foiled Milk Chocolate Bell 90g $14.95 Copper Christmas Lights Gift Tin with Milk Chocolate Macadamias 300g $28.50 Christmas Gift Tin filled with Milk Chocolate Speckles 100g $12.95 Copper Gift Box with Dark Orange Pastilles 200g $13.50 Copper or Bronze Metallic Gift Box with Nut Mixture 250g $22.95 Christmas Wrap Milk Chocolate Bar 50g $4.75
1. Gold or Silver Metallic Gift Box with Cinema Mixture 250g $21.95 2. Gold Christmas Lights Gift Tin with Milk Chocolate Hazelnuts 250g $21.95 3. Gold Christmas Bon-bon filled with Dark Chocolate Baubles 175g $17.50 4. Gold Christmas Bauble with eight Dark Chocolate Hearts 60g $14.50
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1. Bronze Foiled Dark Chocolate Bell 90g $14.95 2. Copper or Bronze Metallic Gift Box with Nut Mixture 250g $22.95 3. Bronze Christmas Lights Gift Tin with Dark Scorched Almonds 300g $26.50
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4. Christmas Gift Tin filled with Milk Chocolate Speckles 100g $12.95 5. Christmas Wrap Dark Chocolate Bar 50g $4.75
Christmas Mug with Milk Scorched Almonds 200g $22.50
12 Milk and Dark Chocolate Squares in gift box 70g $16.95
Kris Kringle GIFT GUIDE
Milk Chocolate Hollow Christmas Tree in gift box 150g $19.95
Gift ideas priced under $25
Bronze Foiled Dark Chocolate Bell 90g $14.95
Christmas Pudding Brandy Truffles in silver gift box 150g $24.50
Silver Christmas Bauble with eight Milk Chocolate Hearts 60g $14.50
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2 1.Advent Calendar $21.00 2.Advent Calendar Filling Pack, Milk and Dark Chocolate Squares 140g $23.95
1. Copper or Bronze Metallic Gift Box with Nut Mixture 250g $22.95 2. Milk & Dark Assortment Presentation Box 300g $49.50 3. Haigh's Christmas Presentation Box with Milk & Dark Chocolates, large 600g $88.50
4. Haigh's Christmas Presentation Box with Milk & Dark Chocolates, small 250g $42.50 5. Haigh's Christmas Presentation Box with Milk & Dark Chocolates, medium 400g $59.95
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Corporate Giving
If you require something special for your clients or staff gifts this Christmas we would be delighted to help. Choose from our selection of Presentation Boxes filled with delicious hand-finished milk and dark chocolates, our range of classic Christmas gift ideas or collection of traditional favourites that are wrapped ready for giving. There is a gift from Haigh’s Chocolates to suit every taste and every price range. Simply email your enquiry to corporatesales@haighs.com.au and our corporate relationship team will assist. To view our entire offering visit haighschocolates.com
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1. Bronze Christmas Stocking filled with 10 Dark Chocolate Frogs 140g $20.50 2. Silver Christmas Bon-bon filled with Milk Chocolate Baubles 175g $17.50 3. Christmas Gift Tin filled with Milk Chocolate Speckles 100g $12.95 4. Silver Christmas Tree Box filled with Chocolate Novelties $18.50 5. Gold or Silver Metallic Gift Box with Cinema Mixture 250g $21.95 6. Silver Gift Box with Milk Peppermint Pastilles 200g $13.50 7. Silver Christmas Bauble with eight Milk Chocolate Hearts 60g $14.50
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Sangria
ocolate inspired us to The new Mulled Wine ch recipe that celebrates the come up with a Sangria e this delicious drink we same ingredients. To mak ing; Grant Burge Merlot, mixed together the follow orange juice, a touch star anise, fresh squeezed gar dissolved in mineral su r ste ca le litt a , dy an br of ! ck, plus lots of ice. Enjoy sti on m na cin a d an ter wa
Haigh's Christmas Teddy Tin Each year we commission Katharine Lahn to create a Christmas illustration featuring the Haigh's teddy. This year’s is number 15 in the series and shows the warm glow that Christmas lights bring to the season.
Dark Mulled Wine Chocolate Dark chocolate ganache is infused with festive spices and topped with a spiced red wine and citrus jelly. It's then enrobed in dark chocolate and hand decorated. Delicious!
What’s new
Dark Orange Pastilles This Christmas we have an exciting and delectable addition to the range, Dark Orange Pastilles.* They have been packaged in a gift box and make the perfect small gift for the dark chocolate lover in your life. *Stocks are limited.
Perfect to share
1. Large Milk and Dark Chocolate Selection Hamper Box $99.50 2. Small Dark Chocolate Selection Hamper Box $65.00 3. Small Milk and Dark Chocolate Selection Hamper Box $65.00
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1. Gold Christmas Lights Tin with Chocolate Chip & Vanilla Biscuits 320g $22.95 2. Copper Christmas Lights Gift Tin with Spiced Scorched Almonds 225g $19.95 3. Traditional style Pan Forte Christmas Cake with Dark Chocolate 290g $16.30 4. Grand Marnier Truffle Bar 150g $20.50
5. Traditional Fruit Cake with 70% Dark Chocolate 450g $22.50 6. Spiced Fruit In Brandy 225g $15.50 7. Bronze Christmas Lights Gift Tin filled with Drinking Chocolate 250g $21.50 8. Traditional Butter Shortbread with Dark Chocolate 200g $14.95
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Haigh's Limited Edition Christmas Teddy Tin with six Milk Chocolate Teddies 120g $18.50
Kids
Teddy Toy with four Milk Chocolate Squares 24g $22.95
GIFT GUIDE Perfect gifts for the young, and young-at-heart
Silver Christmas Tree box filled with Chocolate Novelties $18.50
Christmas Teddy Jigsaw with Milk Chocolate Teddy, 100 pieces $8.50
Copper Christmas Stocking filled with 10 Milk Chocolate Frogs 140g $20.50
Haigh’s at Chatswood Chase
Haigh's switch up their formula Words: Joshua Fanning
Haigh's Chocolates' third Sydney store represents an interesting departure from the 100-year-old playbook. We’d forgive you for not knowing that Haigh’s Chocolates has a 50-year-old store in Melbourne. What’s more they have as many stores in Melbourne as they do in Adelaide (six). The intergenerational, 100-year-old company has quietly been building a successful national retail footprint all the while we, here at CityMag, thought Adelaide were the only ones eating the best chocolate in the world. “We definitely have a strategy when it comes to growth,” says Haigh’s Chocolates’ executive team member and Marketing Manager Fiona Krawczyk. “The company doesn’t seek growth for growth’s sake, it has to be sustainable,” she says. Not only a strategy for growth but Haigh’s operate a kind of historical dot-point rule book, full of criteria that must be met in order for the brand to consider setting up shop. Haigh’s 15th store however, is a departure of sorts from this age-old playbook. Most readers will think lovingly of the Haigh’s Mecca at the corner of King William Street and Rundle Mall when imagining the perfect Haigh’s store. This newest Haigh’s store is in Chatswood Chase and all the hallmarks of a good Haigh’s experience are still there. What’s interesting
about the Chatswood Chase store though is it reveals the brand’s true market position. “You don’t find Haigh’s in amongst the food vendors,” says Fiona. “In Chatswood Chase, we’re on the ground floor next to high profile tenants like R.M. Williams,” she says. Haigh’s is growing their vertically-integrated business with all the pace and poise you’d expect.“Ultimately,” says Fiona, “we have to match our manufacturing with supply. The hands-on nature of our production is part of what people pay for and it’s so important to Haigh’s that our customers get a sense of the care we put into our chocolate each and every time they visit a store.” Not only is a new store great for taking Adelaide’s brand abroad, it could also mean more jobs back here in the literal chocolate factory. It may not be advanced manufacturing but it’s infinitely more delicious. With thanks to CityMag for allowing Haigh’s to republish. The original complete article appeared 24/8/2016 www.citymag.indaily.com.au
Haigh’s triple Chocolate
This show stopping Christmas dessert takes Christmas pudding ice cream to a whole new level. This decadent dessert is lighter than ice cream and requires no custard, no churning and no fancy moulds, making it easy to achieve. Best of all it can be made up to a week ahead, allowing more time to relax on Christmas Day!
Christmas Semifreddo Preparation time: 45 minutes + freezing time | Equipment: 12 x 265ml small waxed paper cups* Cooking time: 5 minutes | Serves: 12
Ingredients
1 x quantity Haigh’s Chocolate & Hazelnut Fudge Brownies (see website) Chocolate Pashmak (Persian fairy floss), to garnish Edible silver or bronze glitter, to garnish Semifreddo base 3 extra large eggs 3 extra large egg yolks ½ cup (110g) light brown sugar
1 teaspoon orange zest 300ml thickened cream 250g mascarpone 1 tablespoon vanilla bean paste
¼ cup (40g) apricots, chopped ¼ cup (40g) glace cherries, chopped 1 ½ tablespoons brandy ½ teaspoon mixed spice
Chocolate layer 200g Haigh’s Couveture Dark Chocolate, finely chopped 80g Haigh’s Dark Orange Block, roughly chopped
Chocolate sauce ½ cup (125ml) thickened cream, at room temperature 150g Haigh’s Dark Chocolate Pastilles 2 tablespoons muscavado sugar
Christmas layer ¼ cup (40g) sultanas ¼ cup (40g) currants
Directions
chocolate to the chocolate layer, stirring until combined.
Prepare Haigh’s Chocolate & Hazelnut Fudge Brownie following recipe on website, substituting the 21cm square baking pan for a 20cm x 30cm slice tin and bake for 40 minutes instead of 50 minutes. Once cooked remove from oven and allow brownie to cool in pan.
To assemble the semifreddos in the waxed paper cups, cut 12 rounds of brownie using a 6.5cm round cutter and gently press the top edges in a little, to help place the brownie, as the cups are tapered, set aside. Place 2 tablespoons of the chocolate layer in the base of each paper cup. Lightly tap each cup, to remove any air pockets. Place approximately 2 ½ tablespoons of the Christmas layer on top of the chocolate layer, again gently tapping each cup to remove air pockets and level the semifreddo. Finally place a brownie round on top of the Christmas layer, tapered side down and gently press down to help the layers connect. Place cups on a tray, covered in plastic wrap, in the freezer overnight to freeze. This dish can be made a week ahead.
For the chocolate semifreddo layer, pour boiling water into a large saucepan, about a quarter full and sit a large bowl on top, making sure the bottom does not touch the water. Add couveture chocolate, stirring occasionally until chocolate melts. Remove from heat and set aside to cool slightly. For the Christmas layer, combine sultanas, currants, apricots, cherries, brandy and mixed spice together in a small saucepan, over a low heat. Cover, stirring occasionally for 10 minutes or until brandy is absorbed and fruit has become plump. Remove from heat and allow to cool completely. For the semifreddo base, place eggs, yolks, sugar and zest together in a large mixing bowl over simmering water. Using electric beaters, whisk mixture for about 5 minutes or until it becomes pale, thick and glossy. Remove bowl from heat and continue beating mixture for a further 5 minutes, or until mixture has cooled. Divide mixture into two equal portions. Add cooled melted chocolate to one portion for the chocolate layer and the cooled drunken fruit to the other portion for the Christmas layer, stirring both until combined. Using an electric mixer, beat cream, mascarpone and vanilla bean paste together until soft peaks form. Divide cream mixture equally between the two semifreddo layers, gently folding until combined. Finally add the chopped dark orange
To serve, prepare the chocolate sauce by combining the cream, chocolate and sugar together in a small saucepan, over a low heat, stirring often until chocolate has melted and mixture becomes smooth. Remove from heat and allow to cool. Remove semifreddo cups from the freezer. Peel off paper cups, like you would a Cornetto and invert onto individual serving plates. Quickly but carefully place 2 teaspoons of the cooled chocolate sauce on each semifreddo, spreading with a spatula. Using tongs place a little Persian fairy floss on top and sprinkle with edible glitter. Serve immediately. *NOTE: the paper cups are by Posh Party Ware from Spotlight and the dimensions are 8cm high x 7cm diameter wide top x 5cm diameter bottom. Edible glitter is available from specialist cake supply shops. Persian fairy floss is available from good supermarkets, gourmet food stores and middle eastern grocers.
Online Offer Purchase $120* or more of chocolate from the online store before Thursday 1st December to receive a special Christmas Gift with Purchase†, the 200g Milk Peppermint Pastilles Gift Box. Just enter the promotional code XMAS16I at the checkout.
Visit haighschocolates.com to purchase and for store locations Products and packaging are available while stocks last. We reserve the right to supply similar packaging and/or product. Online orders placed by 5pm CST 16/12/2016 will receive guaranteed pre-Christmas Day delivery via Australia Post. Orders placed by 2pm 19/12/16 will be despatched prior to Christmas Eve but we cannot unfortunately guarantee delivery before Christmas Day. For any orders placed after 2.00pm on 19/12/16 despatch prior to Christmas Day cannot be promised. All corporate gift orders must be confirmed and full payment received by Friday 9th December 5.00pm for guaranteed pre-Christmas Day delivery. *$120 does not include freight cost. †Until sold out; limited to the first 300 orders that meet GWP criteria.