Chocolatier Mirams is the trading name of Chris Mirams, a Hawkes Bay-based chocolatier who produces exceptional chocolates using top-notch ingredients and stunning finishes.
He left school at 16 to start as an apprentice at the luxurious Huka Lodge in Taupo. After four years he moved to Melbourne to work as a pastry chef at Gordon Ramsay’s maze restaurant, working alongside Josh Emmett, then in 2012 he moved back to the Hawkes Bay and is now busy working in local eateries there, as well as experimenting and creating with chocolate. Here he tells us a little about what makes him tick.
What inspired you to delve into the world of chocolate?
I’ve always loved chocolate, but never worked closely with it. So I decided to learn all I could about it. What you can do with it amazes me everyday.
Who is your chocolate idol?
My chocolate hero would have to be Kirsten Tibballs. I was lucky to spend a week at her Savour Chocolate & Patisserie School in Melbourne.
What types of chocolate do you work with?
I use Cacao Barry and Valrhona chocolate for my products. Single origin where possible, if you can get your hands on some double fermented chocolate, I recommend trying it. My favourite chocolate is Valrhona Illanka 63% from Peru.
Are there any other ingredients you hold especially dear?
Pailleté Feuilletine – caramelised crepe flakes. Used in confectionery to add a crunchy texture.
What’s your best chocolate tasting tip?
My tasting tips would be to get ahold of Hogarth’s bean to bar chocolate in Nelson. It’s extremely good!
Editor note: Hogarth’s incredible bean-to-bar chocolate will feature in our May collection, so if you’re keen to heed Chris’s advice sign up for The Chocolate Tour before the 23rd of April. If you’re subscribed already you’ll get to try one of Chocolatier Mirams’ decadent chocolates in our April delivery. For orders email firstname.lastname@example.org, and for drool-worthy teasers be sure to follow @chocolatiermirams on Instagram.