Photography: Leanne Kelly

Photography: Leanne Kelly


How did your delicious venture begin?
I wanted to go on a chocolate walking tour, and in the process of searching for one, I found a school in Melbourne that held chocolate making classes. I went along to their one-day course and the rest, as they say, is history.

What’s your earliest food memory?
Funnily enough, the first thing I actually remember making are chocolates! My sisters and I would use the melts from the supermarket and flimsy plastic moulds to make chocolates for our family and friends at Easter and Christmas. If you had told me back then that I would be doing the same thing today (although with much higher quality ingredients and equipment), I don’t think I would have believed you.

What are some delicious components you can add to the wedding mix?
A range of handcrafted chocolates, made from the finest quality Belgian couverture chocolate, and a sweet new addition of decorated biscuits. I make moulded and enrobed chocolates, chocolate lollipops – the heart shape is very popular for weddings – hot chocolate spoons, chocolate bars and plaques. All the treats can be personalised, which makes them that extra bit special. The most common way these are incorporated into a wedding day are as favours/bonbonniere. They can also be included on a dessert buffet, or in a goodie bag for a Hen’s Day or Kitchen Tea.

What do you love about working with couples on their big day?
It’s such a magical time they are planning for, so it’s wonderful to be able to contribute something to the occasion that makes their day just that little bit more special. I love being able to speak with couples about what they like, and then be able to produce something exactly to their wants and needs.

You’re a one-woman operation. What’s it like behind the scenes of your business?
Cold and sweet smelling! The first things that people comment on when they come into my workspace are the temperature (I have to keep it quite cool year-round) and how good it smells. A typical day begins with the chocolate beginning to melt at about 3am, so it’s ready for me to temper when my work day begins. As well as making chocolates, there will be emails to follow up, calls to make, and new ideas to work on. I always try to keep organised, and work to a plan.

Describe your work in three words.
Unique, visual, delicious.

Where do you get your inspiration from?
I’m always on the look out for new ideas. Sometimes it may be that I see something that isn’t at all related to chocolate, but I visualise a way that I can carry that concept through to my chocolate products. Or it may be that I start with a simple theme, and then slightly alter it in some way to carry it through a range of my products to create a small collection. Working with clients on a customised product is always fun too, as they will usually give me a brief, which gives me a basis to work ideas from.

The best feedback you’ve received?
Being told by a client that my passionfruit jelly was the best chocolate they have ever tasted. Seeing the smiles and excitement on my clients’ faces when they see their completed order is great feedback, too. Our region is brimming with talented wedding suppliers.

What do you love about collaborating with others?
There really are so many talented people within Geelong, and being around these creatives provides another means of inspiration, and makes me want to do a better job all the time. Working with others on a common goal really does seem to bring out everyone’s best.

To contact Caroline click here – sweetthingsbycaroline.com.au

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