Creative Marcus Booth-Remmers, 26, honed his talents in Europe before returning home to open the Red Cacao chocolate kitchen and cafe at Stirling.
He crafts truffles, pralines, single-origin bars and sumptuous desserts, even winning support from restaurants such as the Adelaide Hilton Brasserie.
The former pastry chef cooked at Magill Estate and Bridgewater Mill before heading overseas to pursue his true love – chocolate making. He worked in Europe and learnt from experts at the renowned Confiserie Gmeiner in Freiberg and the five-star Traube Tonbach Hotel in Baiersbronn. He also took the chance to visit cocoa-growing areas including Africa and Indonesia.
“I arrived back nearly two years ago, ready to work for someone else, and realised there was a wave of interest in chocolate here, so decided it’d be wise to jump on board now and not put off my dream,” he says. Shop 3/41 Mt Barker Rd, Stirling. redcacao.com.au