By ELLEN READ
Maria Heylen is serious about chocolate. Which is a good thing, as chocolate is at the heart of the expat Belgian's business.
She is also serious about her business. Which is another good thing, as she has had to learn to adapt and refine it over the years
to fit the niche market.
Mrs Heylen, who moved to New Zealand from Belgium in 1989, began "mucking around" with chocolate eight years ago. Her son was working in a bakery, where, at the behest of his mother, he "stole recipes with his eyes".
A chocolate truffle recipe was what kicked the whole thing off and from there she started cooking up her own fillings.
A chocolate book and a chocolate-making course in Belgium provided some guidance, but it was largely a self-taught, trial-and-error process.
The business began in a bedroom of her Howick house and has since expanded to a workshop and kitchen, custom-built by her husband, in the back garden. After gaining the necessary health and safety certificates, Mrs Heylen formed Scilla Chocolates - named after her home suburb in Antwerp - 3 1/2 years ago.
At first she mixed the chocolate - Belgian chocolate, which she buys wholesale - by hand. The fillings are still handmade, but she has recently imported a tempering (mixing) Machine which saves her arms a lot of work.
"I found out that chocolate is the most difficult thing in food to work with. The tempering of the chocolate has to be just right," Mrs Heylen said.
Scilla Chocolates now produces four flavours: Cointreau, coffee, Kirsch and cherries, and roasted hazelnuts. It also has a range of marshmallow products and chocolate hearts. (The chocolates have been sampled by the highly professional, impartial Business Herald staff and pronounced delicious.)
Mrs Heylen began selling her chocolates in craft and wine shops, but a few months ago started to break into the hotel and corporate market.
"I learned that it is a very, very difficult market here. It's hard to sell quality chocolates in New Zealand; there are not enough people," she said.
An added difficulty is that her chocolates need to be eaten while they are fresh, not left to sit on shelves. This is why the corporate, catering and hotel market appeals to her, as she can provide little boxes of chocolates for special events. This also fulfils her desire to provide a special, elegant treat.
Mrs Heylen's chocolates are usually made fresh to order and contain no preservatives.
The best way to gather orders is to front up in person and explain the product, she found.
Not always easy to do, it got the best results, she said.
"So long as I have sales, I don't mind."
The chocolates are also sold from her home and via her website at www.scillachocolate.com
"I just love what I'm doing and I want people to be able to appreciate what I'm doing, to enjoy fine chocolates," Mrs Heylen - who claims not to eat a lot of her product - enthused.
Her dedication in adapting to and serving the market has been rewarded by being granted AgriQuality New Zealand Approved Supplier status, a certification that takes into account ingredients, processes, safety and cleanliness.
Though her business does not require a certificate, Mrs Heylen says it gives her an edge, and reassures customers about the quality of her products.
By ELLEN READ
Maria Heylen is serious about chocolate. Which is a good thing, as chocolate is at the heart of the expat Belgian's business.
She is also serious about her business. Which is another good thing, as she has had to learn to adapt and refine it over the years
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