Enchanted Chocolates & Cakes

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Enchanted Chocolates & Cakes

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27/05/2026

Dessert-in-a-bite bonbons. These bonbons pack an entire plated dessert into a single bite. Delicious strawberries and cream or sweet lemon meringue.

02/05/2026

So proud to see Luke and Jess on Better Homes and Gardens last night. Wonderful to see your hard work rewarded. ❤️❤️❤️

12/04/2026

Rum baba a beautiful soft baba dough soaked in a passionfruit and citrus rum soaking syrup surrounded by a soft silky vanilla chantilly cream covered with a mango passionfruit glaze simply define and the best of fine dining.

07/02/2026

From Piedmont’s finest hazelnuts to a slow, patient panning process in Callebaut milk chocolate….
Each piece is built by hand, layer by layer, until it becomes something truly special.
Chocolate, but make it couture.
# handcrafted

26/01/2026

A fresh bright strawberry dessert with contrast in every bite - fresh strawberries, a crunchy biscuit crumb, a fresh mint granita, and a creamy strawberry jersey jelly made with Jersey yoghurt.

04/01/2026

This Christmas bar tastes like a Christmas afternoon.
Rich Callebaut chocolate wrapped around finally prepared Christmas cake crumb - fruit filled, spiced and just sweet enough. Each bite is a nod to tradition, family tables, and the quiet joy of December baking.
Made slowly shared generously.

02/01/2026

Day 1 of 2026.
A wheel of bread.
Flour on the bench, hands finding their rhythm again. A quiet beginning - slow, intentional, hopeful.
Some things don’t need to change to feel new.

27/11/2025

A little ode to the humble banana- reimagined.
A mousse as light as a breath, holding a molten heart of salted caramel.
Resting on a pool of caramel gold, crowned with white-chocolate clouds, speculoos crumble and caramel-kissed banana.
A dessert shaped in play, built in patience, and finished in gratitude for the craft that keeps teaching me to slow down…. and create magic, one flavour at a time.

17/11/2025

“Crafted with care”
White fish mousse with carrot & ginger jus, and shaped peas
Texture-modified food can - and should- look like real food.
This soft white fish mousse melts on the tongue, the carrot and ginger jus adds warmth and brightness, and the shaped peas bring the plate back to life - both visually and nutritionally.
Each element is designed to meet IDDSI Level 4 standards, ensuring safety and dignity for those with dysphagia.
Because food should always nourish - body, mind and memory.

14/11/2025

Who said texture-modified desserts can’t be luxurious?
This IDDSI Level 4 milk chocolate panna cotta is silky and indulgent, balanced by the brightness of lime and the citrus lift of mandarin. The gel brings visual artistry, while the foam adds aroma and lightness - creating a multi-sensory experience that feels elegant, not clinical.
Use fruit purées, juices and natural acidity to balance sweetness and refresh the palate - even in modified menus.
It’s proof that safe food can still be spectacular.

Address

Camden
Camden, NSW
2570

Telephone

0246366323

Website

http://enchantedchocolates.com.au/

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