After a successful residency last year, Erin has refined her offering to focus fully on what she loves most: premium chocolate.
“Last year’s residency was wonderful, but the logistics of transporting mousse cakes in the summer heat were tricky,” says Scott. “This year, I’ve channeled my energy into my chocolate range. I’m excited to present approximately 24 unique flavours of chocolate, available in stunning box sets and individually, along with a variety of specialty spreads.”
With six years in business, Erin has cultivated a reputation for creating gourmet chocolate bonbons and spreads that look as extraordinary as they taste. Each piece is a miniature work of art.
Handcrafted bonbons
Every bonbon Erin produces is meticulously hand-painted, giving it a glossy, decorative finish before it is carefully shelled with couverture chocolate. Inside, the fillings range from time-honoured favourites to imaginative, multi-layered combinations:
- rich ganaches
- silky caramels
- pâte de fruit
- delicate biscuit layers
- liquid centre surprises
It’s an approach that appeals to food lovers who appreciate detail, skill, and the beauty of slow, intentional craftsmanship — something many over-50s value deeply.
A family tradition reimagined
This year, Erin is also debuting a heart-warming addition: a DIY Mince Pie Kit, inspired by a cherished family recipe.
“The inspiration for the mince pie kit comes directly from my Gran,” explains Scott. “She introduced me to the world of pastry, and our tradition was always making mince pies together for Christmas. She was a huge supporter of my business, and this kit is a tribute to her, designed to help other families create those special, core memories with their loved ones, just as I did.”
It’s the kind of nostalgic touch that resonates especially strongly with older audiences — many of whom have their own treasured Christmas kitchen memories.
Shoppers can visit Erin and her stunning chocolate display at the Producer in Residence stall at the Adelaide Central Market from 5 December to 27 December.
