What's the difference between a chocolate maker and a chocolatier? A chocolate maker is the person who takes harvested cocoa beans and mixes them with other products to create chocolate. A chocolatier is the person who takes that chocolate and does delicious things with it. In Steven Ter Horst's case, these delicious things come in the form of the jewel like chocolates adorning the long glass display case.
There's the simple fleur de sel with it's simple chocolate shell and salted caramel filling, the hazelnut coated Elouise, a paint splattered Zoe with a strawberry balsamic filling, and the adorable hedgehog shaped chocolate with a hazelnut and crepe crumb filling. This is just a sampling of the chocolate offerings, which you can buy individually or package away in various gift boxes.
Steven Ter Horst started to make a name for himself when he opened his Unley cafe back in 2011. Known for his irresistible salted caramel, amongst many other chocolate creations, the cafe made the move in 2013 to a bigger Rundle Street location. The salted caramel is still just as good, but even more conveniently you can now buy it in jars.
There's an ever expanding range of take home goodies at the cafe. The jars of salted caramel are joined by slabs of chocolate, chocolate granola, mixed nuts, honeycomb, and even chocolate coated chips.
If you're eating in store, it's probably the range of gateaux that will catch your eye. Remember that salted caramel that keeps getting mentioned? Well it's piled inside the salted caramel tart. Gone is the imperfect shell that made up the tarts first iteration, the current version is perfect and pristine - a lightly coloured pastry tart filled with velvety caramel and a smooth layer of chocolate.
If you're someone who doesn't particularly like chocolate, but still finds themselves in a chocolate shop, not to worry. Desserts like the lemon cheesecake, lime tart or raspberry blush are light and fruity, and chocolate free.
The drinks menu matches the desserts. The hot chocolate is made with blended ganache and can be infused with various flavours. If you prefer something cold then there are iced chocolates and iced coffees each with a generous scoop of ice cream. Even the iced teas and sodas are made in house - the strawberry and ginger iced green tea is highly recommended.
Steven Ter Horst Chocolatier started off small, but it's not the size of the cafe that has gotten bigger. The range is every expanding, and the dedication to quality and creativity is true across the board. Aside from the day-to-day business of the cafe there are occasional chocolate making classes and even an impressive 3-meter long dessert degustation where unique desserts are plated in front of your eyes. There's even word that there are plans for bean to bar chocolate production using Australian grown cocoa beans - making it the first all Australian chocolate bar.