Christina Tantsis of Melbourne-based Sisko Chocolate is best known for her elaborate edible chocolate sculptures. We quizzed her on the origins of Sisko and her new retail range.
Your larger chocolate centrepiece flower designs are reminiscent of Danish designer Poul Henningsen’s artichoke pendant lamp. Is there any connection?
CT. We call it the Sisko Chocolate Flower, some people say it looks like an artichoke, others say it looks like a waratah, some people feel they are more like succulents, however it’s not really made to resemble any specific species of plant – it’s my own design.
You create not only multi-structured centrepieces but also more elaborate chocolate sculptures.
CT. The sculptures are perfect when you want to make a statement at an event. Whether it be a wedding, corporate event or product launch, and the edible feature is always a strong talking point amongst guests.
Some features within sculptures have branch and blossom elements combined with more abstract rings or spheres. What inspires you?
CT. I’m inspired by nature, metal ‘found objects’ and bronze sculpture designs. To me it is about finding the right balance of elements within a design and the years of creating floral arrangements in my previous career helps. Sculptures often feature spheres or orbs with what we call the metallic ‘swirl’. For us it’s the way we colour subtly. So when you look at a sculpture and the individual attached orbs we want them to look like chocolate. The metallic swirl is subtle and it’s a great visual effect and the bronzing in particular.
Your retail range is also a huge element – how would you describe your everyday products?
CT. Our studio offers great concepts and gift ideas for those looking for something different to impress, but we also offer a range of self-indulgence products. Our chocolate shards are most popular: a thin layer of chocolate that’s so easy to enjoy.
For example when you crack it and hear the sound of well-tempered chocolate snapping… and when you put this thin shard in your mouth it melts easily – so it’s just a really enjoyable way to eat chocolate.
Well-tempered chocolate?
CT. Basically, tempered means when chocolate is in a happy state. Once it’s melted you can’t just work with it – it needs to be re-tempered – so we put it through an almost scientific process. If this process is followed correctly the completed chocolate product will shine when cooled and give you that nice ‘snap’.
Which base chocolate do you choose to source for your products?
CT. We love to work with a variety of chocolates sourced from around the globe. Presently we’re working with French 70 percent dark chocolate, Swiss 38 percent milk chocolate and many single origin chocolates; our most recent and favourite is a 38 percent milk chocolate from Hawaii. So delicious!
What flavours and fragrances are noted with this Hawaiian milk chocolate?
CT. It’s truly unique: when you taste it you can actually taste sea – well my palate can discern the sea salt, it’s fascinating! I love the sweet and salty combination; however this element comes through naturally as shown in these single origin Hawaiian beans. In terms of dark, we’re using Valrhona, a well-respected mixed-bean luxury dark chocolate.
Explain your retail range of Flavoured Orbs.
CT. The orbs don’t have a flavoured centre, the flavours are throughout the chocolate. We infuse them with fruits, nuts, spices and oils – no cream fillings whatsoever. It’s all about tasting premium quality chocolate enhanced with unique subtle flavours.
Current orb infused flavours include: Ancho chili chocolate, orange crunch (French crêpe biscuit with orange oil) and the most recent creation, coconut and pine nut mixed through a caramelised white chocolate.
330 Auburn Road, Hawthorn, Victoria
Tel 03 9818 5772
www.siskochocolate.com.au
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