On the eve of Easter, chocolatier Nontwenthle Mchunu of Ezulwini Chocolat shares some sweet thoughts with Hilary Biller

Africa is the continent that produces the most cocoa, yet it is not known for its chocolate. Why?

The barriers of entry in the industry are very high, skills are scarce and it is a capital-intensive business.

Where does the chocolate you use at Ezulwini Chocolat originate?

Currently, we are using Swiss and Belgian chocolate, combined with local ingredients.

How did a young, Zulu woman who grew up in Nkandla in northern KwaZulu-Natal end up owning a chocolate factory in Epping, Cape Town?

I started working in my family business, then decided to go on my own after a failed attempt to partner with my father. I love food and art and when I was introduced to chocolate as an ingredient I saw a gap in the market and turned my passion into a business. I was lucky enough to be chosen for the Ackerman Academy of Entrepreneurial Development programme and won the entrepreneurship prize. I produce my chocolates from a Pick n Pay baking training facility as part of their Enterprise Development programme.

Why do you think chocolate makes all resistance melt?

Chocolate is a miracle food. One of the best gifts. It works as a treat, a celebration and a comfort food. It is high in antioxidants, especially dark chocolate. Cocoa butter is great for your skin, and keeps you looking younger.

Is there a chocolatier you admire?

Larry Burdick, who began making chocolates in New York City for a small number of fine restaurants and caterers and has gone on to build the LA Burdick empire. He uses only the finest couverture from Switzerland, France and Venezuela, made from primarily South American, Central American and Caribbean beans. I've never met him but I love his work and his story - he started out so small (just like me) and today he is known internationally. His work is outstanding and inspiring.

You were privileged to study under a master Swiss chocolatier company, Laderach, for three months. How did this come about?

In 2007, Raymond Ackerman arranged for me to work with Laderach. It was a golden opportunity to go to the land of my dreams. When I walked in on my very first day, there were just tanks and tanks of chocolate. It is a family business and I worked in all different departments. Working there over Easter was absolutely amazing. The language barrier was difficult, though, and sometimes the only word I understood was chocolat .

A lot goes into making good chocolate. Is there one thing that stands out as the most important that you learnt under Laderach?

It was their quality ingredients, attention to detail and use of natural flavours.

Easter is synonymous with chocolate eggs. What is Ezulwini making that's special this Easter?

One needs a lot of equipment to specialise in Easter eggs. My speciality is handmade chocolates, but I have developed a small Easter range of chocolate bunnies and eggs as a special order.

What are your top sellers?

My truffles. Flavoured with caramel, almonds, mint and mango, they are freshly made with local ingredients - and love.

The Mexicans make chocolate mole, combining chocolate and poultry. Do you ever use chocolate in a savoury format?

Yes, of course. I have a divine recipe for a chocolate sauce (see above), which is great for a meat or vegetarian stir-fry.

• Contact Mchunu on 082-955-9348 or e-mail info@ezulwinichocolat.co.za

Recipe: Chocolate Chilli Sauce

Ingredients:

• 220ml cocoa powder
• 70ml sugar
• 5ml salt
• 7ml chilli
• 300ml water
• 8ml vanilla essence

Method

• Combine cocoa powder, sugar, salt and chilli.
• Over a medium heat, stir the mixture into water, bring to a gentle rolling boil and stir till thickened.
• Add vanilla. If mixture is too thick, add extra water.