Fudge before packaging
The Fudge A’Fare–the smoothest fudge yet!
My appreciation of chocolate did not start off with plain chocolate. It started with fudge. As a child, I was allowed to scrape the pan when my Aunt Leanore was making fudge. Â It became my favorite form of chocolate and one that could not be duplicated. Like all chocolate based candies, fudge requires attention to detail. Â It is tastes better when smooth and not grainy.
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The Fudge A'Fare Assortment
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Much to my surprise and appreciation, when we checked into the luxurious and relaxing Islington Hotel in Hobart, Tasmania last week, there was a large box of fudge waiting for Norm and me from The Fudge A’Fare. Kevin Moloney, the Vice Chair of the Australasia Div. of the International Food Wine & Travel Writers Association, had told them we would be arriving and that I had been a chocolate judge. The owners, Dannielle Quinn and Matthew Gould wanted us to experience their product.
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Dannielle Quinn with fudge
Each day throughout the rest of our trip and after we returned home, we split a pice of fudge. It took restraint to not gobble up more, but fortunately, we had experienced such delightful meals, this satisfied our sweet tooth.
Dannielle has been a pastry chef for 20 plus years and has honed her skills in numerous exclusive establishments in Australia as well as internationally. She had applied the craftsmanship learned to the product produced. Since 1997, with her partner Matthew, they have developed an ongoing award winning business.
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Product Assortment
They only make handmade fudge. Dannielle said, “Our philosophy is to do one thing, but to do it better than anyone else.” This home based business near Hobart keeps winning awards on a state and national level. “We own and operate the business and insist on perfection in every step of the process – nothing less. The result is a perfect fudge – smooth, textured, beautiful to the eye and technically perfect… we only use the world’s best ingredients… and the fudge is done by our own hands…”
The high chocolate content contributes to the rich and creamy texture you’ll discover.
The Fudge A’Fare offers many flavors and all our gluten free. My personal favorites were the roasted hazelnut, after dinner mint, and wild berry. Norm’s favorite was the roasted hazelnut. However, we made our way through all of them. Â I’d encourage you to check out The Fudge A’Fare to see all their flavors, ability to do customized orders, and ship worldwide. Since all of their fudge is vacuum packed, it can go anywhere. You may also want to take a look at the impressive list of awards.
In this global world of ours, it is wonderful to be able to experience exceptional products. I hope you have the opportunity to taste the smoothest fudge I’ve ever had.
Matthew Gould & Dannielle Quinn
Tel/Fax: 03 6273 0531
Email: thefudge@bigpond.net.au
13 Athol Street, Lutana, Tasmania, 7009, Australia
Wholesale Enquiries:
enquiry@tasmaniangourmet.com.au
If you try this out, please let me know if you enjoyed it as much as we did.
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
