HAPPENINGS Winter 2016 EDITION No. 39
A decadent winter classic Haigh's Chocolate Fondants
Welcome
Capri Theatre, Goodwood SA
Haigh’s at the Movies It was a very busy end to our centenary year and in this issue we highlight some of the many events we held to celebrate including the opening of our travelling centenary exhibition in Mount Gambier, South Australia and a fun event at the Capri Theatre in Adelaide screening the original Willy Wonka & The Chocolate Factory movie. It was a great pleasure to also host Hannah, the winner of our Unlock Haigh’s Chocolate Key competition for a behind-thescenes Haigh's experience.
For over 20 years, from 1954, Haigh’s had an extended retail network of stores located in cinemas in Adelaide and Mount Gambier; some of their names were the Kilkenny Odeon, Goodwood Star, Roxy and The Piccadilly.
The theatre shops were located within or close to cinemas and stocked a full range of popular confectionery such as Jaffas and Fantales, alongside a reasonable proportion of Haigh’s products and cordials. The success of this part of the business was important for the company as it stimulated production and provided branding opportunities. These shops were supported by an in-theatre tray service; imagine large red trays emblazoned with Haigh’s across the front filled with chocolate and confectionery and carried by theatre staff. As the lights came
up at interval the staff would appear at their designated positions and await the rush by theatre patrons. Today we continue our association with classic cinema by sponsoring the Theatre Organ Society of Australia (SA Division) Inc. who own and operate the Capri Theatre in Goodwood South Australia. The Capri is one of the few remaining single-screen cinemas still showing movies in Adelaide and is listed on the State Heritage Register. Much of the Capri has been restored to its 1941 Art-Deco and Moderne glory and now boasts the latest projection equipment and Dolby sound system. It's also home to the famous Wurlitzer organ. This world class theatre pipe-organ with its in-theatre installation is unique in the world. The sound is fantastic and as it sinks back under the floor after a performance the audience bursts into spontaneous applause - it truly is an experience not to be missed.
In this edition we also welcome the team at our newest store, Chatswood Chase - the first on Sydney’s north shore. Enjoy your read! Patrons and staff dressed for the occassion; Haigh's team members, Kylie, Ben & Millie.
A Night of Pure Imagination
Alister Haigh Chief Executive
On 15 April we celebrated our cinema history with a special screening of the 1971 classic ‘Willy Wonka & The Chocolate Factory’ at the Capri Theatre, Goodwood SA. A great night was had by all 240 people who attended with many getting into the spirit and dressing up as their favourite Willy Wonka character.
A fun atmosphere was created by our Master of Ceremonies, a sprightly Willy Wonka (played by our Visitor Centre’s Ben Johnson) who entertained the crowd with a spectacular
welcome dive roll and awarded raffles and prizes for Best Dressed. Theatre Organ Society’s organist Claire also delighted the audience playing a selection of songs from the movie on the old Wurlitzer Theatre Organ. Part proceeds from ticket sales were donated to Young Variety SA for their support of Youth Opportunities. Youth Opportunities provides a life skills and well-being program to provide at risk young people in South Australia with the tools to help them make choices for their future.
New Limited Edition Single Origin
Our four new Single Origin Tablets Ecuador, Madagascar, Papua New Guinea and Dominican Republic are a delicious example of sourcing the very best ingredients for our chocolates. Available for a limited time, these premium chocolates have been developed to showcase the depth and range of flavours available from high quality cocoa beans from each region. The taste of cocoa, like coffee and wine, differs in flavour according to the environment in which it is produced. The way the cocoa beans are grown and dried also varies from region to region giving additional flavour characteristics to the beans, as do environmental factors such as soil, rainfall and humidity add different characteristics to the bean. This makes every release of Single Origin chocolate a unique taste experience. Long, thin and well-tempered, the Single Origin chocolate tablet snaps sharply and is designed to best profile the flavours when tasting. These latest Single Origin chocolates boast significant differences in flavour. Available in-store and online haighschocolates.com
Chatswood Chase Team.
New Store – Chatswood Chase Sydney In March we opened our third store in NSW at Chatswood Chase Sydney, just in time for Easter. Our first on the North Shore, the new store is located on the Ground Level next to R.M.Williams. The new store comes on the back of rising sales of Haigh’s chocolates in Sydney; demand that has grown exponentially each year since the first Sydney store opened ten years ago in the Strand Arcade when Sydneysiders had their first taste of Haigh’s high quality Australian made chocolate. We opened our second and now flagship Sydney store in the CBD's Queen Victoria Building in 2012 in response to the incredible support we received for our fine chocolate.
This support gave us confidence and drove our decision to expand again, this time over the Bridge on the North Shore. We chose Chatswood Chase Sydney because we believe it to be one of the best shopping centres in metropolitan Sydney and it fits well with what we look for in a quality retail setting. Light and bright, the new store features high quality finishes in jarrah, Tasmanian oak, marble and glass. The style is in keeping with our current store designs and the high quality experience our customers have come to expect. We celebrated the opening with special chocolate tastings, Baby Bilby visit and our first 50 customers gratefully received a free 150g Easter Egg.
Alister Haigh with Penelope Richardson, Deputy Mayor of Mt Gambier
Exhibition in Mount Gambier, SA
A cocktail function at the Main Corner Complex Mount Gambier was held to celebrate the opening of our travelling centenary exhibition. Officially opened by Alister Haigh the exhibition was on show at the Complex for the month of April. From top left: Tom hand dipping; Hannah making block chocolate; Alister Haigh, Tom, Hannah and Simon Haigh
Lucky winner of Unlock Haigh’s Earlier this year we held a special competition, Unlock Haigh's, to mark the end of our centenary year in May. First prize was an exclusive behind-the-scenes Haigh’s Chocolate experience, opening our doors on 100 years of chocolate making. To enter each customer spent $40 or more and shared their first memory of Haigh’s in 30 words or less. We received a great number of entries. It was wonderful to read about our customers’ first experiences with Haigh’s and learn how many people have loved enjoying our chocolate over many years. It’s also heart-warming to hear that our family
owned business has so many customers’ happy family memories attached to it. Our first prize winner Hannah and partner Tom began their day with a tour of our chocolate making facilities with Chief Executive Alister Haigh, seeing firsthand how we make our chocolate from raw cocoa beans. This was followed by a chocolate making session with our team of chocolatiers giving insights into the artisan skills of chocolate making. Their busy day concluded with ribboning and wrapping the Haigh’s way with our Retail team. Hannah’s winning entry: At dinner party, late at night, someone offered a chocolatey delight. Haigh’s milk pastilles in my mouth they melt. Time stood still as I cherished the pleasure I felt.
Haigh’s Chocolates’ association with Mount Gambier goes back more than 100 years. In 1905 Alfred Haigh moved to Mount Gambier from Jamestown and opened a fruit and confectionery store as well as later selling ice creams and cool drinks. This venture provided him with enough capital to move to Adelaide to begin Haigh’s Chocolates within the Beehive Corner building. Alfred closed his store in Mount Gambier in the 1920’s and John Haigh later returned to the City in the 1950’s, opening counters within the Kings and Odeon Theatres which remained until 1969. Today a small range of Haigh’s Chocolates is available for sale within the Main Corner complex. This showing concludes a year of travel for the exhibition which has now made its way back to our home in Adelaide after being on display in the State Library of South Australia, QVB, Block Arcade and Jamestown.
Meet Our Three Chocolatiers
Pictured (Left to Right) Rodney, Rob and John
Meet Our Three Chocolatiers Rodney – Chocolate Production Supervisor Length of service: 28 years+
Job description: I am the Chocolate Production Supervisor and oversee all of Haigh’s chocolate making. What is your favourite part of working at Haigh’s? Chocolate tasting! I enjoy seeing the creation of a product from the beginning to going on sale in our stores and watching the skills of our chocolate makers develop. Why did we develop the 70% Dark Chocolate Pastilles? It was seen as an extension of our pastilles range and there was an increasing demand from our customers for a 70% cocoa chocolate. What role did you play in the development of the product? I was a part of the development process from the first trial batch. It was a real challenge to get the blend right, both for refining and taste. Through trial and error we discovered the best tasting blend which involved using four different varieties of cocoa beans from a number of different countries. It was a unique product development experience and I’m really pleased that we were able to make what I consider a perfect 70%; it has been gratifying to see the proof of this, this chocolate has won many medals including from the Royal Adelaide Show, Sydney Royal Show and Royal Melbourne Fine Food Awards.
John – Chocolate Production Supervisor Length of service: 25 years+
I started working at Haigh’s as an apprentice and worked in production for many years. I then moved into new product development and later stepped into a supervisor role. Job description: I am a Chocolate Production Supervisor. What is your favourite part of working at Haigh’s? The best part, working for a South Australian familyowned company. South Australia Adelaide Beehive Corner Adelaide Adelaide Arcade Adelaide Central Market Arcade Parkside Visitor Centre
Why did we develop the Milk Cappuccino Bar? It was just an idea I had one day…combining milk chocolate with a coffee frappe. What role did you play in the development of the product? I was involved with every step of the development of the bar because at the time of the product being created I was responsible for new product development. It started with my idea and ended with the product being sold in-store, I’m proud that it is still being made and sold today.
Rob – New Product Development Length of service: 29 years+ Job description: My current role involves new product development, process improvement, product improvement and the training of team members. What is your favourite part of working at Haigh’s? The variety of the type of work that I get to do and the creation of a new product; I am involved from the sourcing of raw ingredients to when it is delivered to customers in-store. It’s great to receive feedback on what you have created as well, especially the positive! Why did we develop Dark Chocolate Scorched Almonds? There was a growing interest and request for more dark chocolate products and dark scorched almonds in particular. The roasted almonds and dark chocolate are a wonderful flavour combination. We developed the product at a time of a growing popularity in dark chocolate. What role did you play in the development of the product? I was involved in the entire product development process which involved developing the initial product idea, making a number of different possible final products, a panel tasting of these samples and production trials once we had chosen the winning product.
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HEAD OFFICE
Sydney Queen Victoria Building Chatswood Chatswood Chase Sydney
153 Greenhill Road Parkside SA 5063 T: (08) 8372 7000 F: (08) 8373 0528 E: admin@haighs.com.au W: haighschocolates.com
Haigh's Chocolate Fondants Preparation time: 20 minutes Cooking time: 15 minutes Serves: 6 Ingredients
150g Haigh’s 70% dark chocolate, roughly chopped 150g unsalted butter + extra for greasing, cut into dice 200g light brown sugar 4 large eggs 1 large egg yolk 1 teaspoon vanilla extract 1/2 cup (75g) plain flour, sifted cocoa powder, to dust
Method
Pre-heat oven to 200°C (180°C fan forced). Butter the inside of 6 dariole moulds or ramekins. Place butter and chocolate together in a medium mixing bowl over a saucepan of barely simmering water, stirring occasionally until melted and smooth. Add sugar, stirring to combine and remove from heat. In a separate bowl, add eggs, yolk and vanilla together, stirring until combined. Add to chocolate mixture, stirring until well combined. Sift the flour over chocolate mixture, stirring until well combined. Divide mixture between prepared dariole moulds, making sure each mould is no more than two thirds full. Place dariole moulds in preheated oven and cook for 15 minutes or until tops are set and coming away from the moulds. Remove from oven and allow to stand for 1 minute. To serve use a small spatula and very gently ease the fondant away from the edge of the mould. Carefully invert onto small serving plates and dust with cocoa powder. Serve with a dollop of jersey cream and fresh raspberries.
Note: filled dariole moulds can be chilled ahead and baked just before serving.
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