Steven Ter Horst is a chocolate revelation on Rundle Street, creating world class chocolate with local Adelaide produce. The World Loves Adelaide visited Steven Ter Horst in their boutique store and spoke with Antonio, front of house. The business has been in operation for some 10 years but moving to Rundle Street, and their standout offerings, have put Steven Ter Horst in the spotlight. Chocolate Tastings Evenings and Masterclasses are regular highlights at this vibrant foodie hub.
Adelaide has a fine European tradition and Steven Ter Horst exhibits the best of European style chocolates. The display cabinet reveals treature of the highest order with a brilliant selection of complex chocolate creations from the famous Salted caramel tart to bespoke gateaux, to delicate chocolates including "Jeanette" with raspberry puree and liqueur.
Grab a couple of cakes as we did, and imbibe at the long table. The Salted caramel tart was rich but not overpowering. The base was delicate and the filling of the highest quality (not sickly sweet caramel but measured and defined). The thick layer of ganache on top was compelling.
The drinks selection also impresses, with a range of hot and cold drinks including organic soft drinks and their signature hot chocolates.
We enjoyed the Praline inspired hot chocolate (above), with hazelnut and even orange nuances.
This "Jeanette" with liqueur was a delight, with raspberry and chocolate being our favourite combination. The raspberry was not overly sweet and the chocolate was wonderfully balanced.
Steven Ter Horst was trained by Paris masters as a chocolatier.
Chantelle Giardina, Steven's partner, is also a patisserie master of chocolate and her creations adorn the cabinets and displays.
Products for sale also include their compelling Salted caramel in a jar; great to spread over pancakes, ice cream, desserts and whatever takes your fancy.
Chic exposed brick, weathered grungy timber, and minimalist features give the impression of a modern store with cool ambience. We spotted another of South Australia's finest, Nick Xenephon, getting his chocolate fix in a hurry on his way to somewhere. Nick has been known to get behind th ecounter and give the staff a hand.
We consider this business to have great potential in the export market and Australia wide, and would stand up in any place of finery in the world.