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Speaker 1: You're listening to a Mumma Mea podcast. Mumma Mea acknowledges

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Speaker 1: the traditional owners of land and waters that this podcast

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Speaker 1: is recorded on.

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Speaker 2: Hi.

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Speaker 1: I'm Clare Murphy. This is Mumma MIA's daily news podcast,

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Speaker 1: The Quickie. In the pursuit of transparency, we would like

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Speaker 1: to acknowledge that yes Haigs is sponsoring the show today.

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Speaker 1: But also in the pursuit of chocolate, how could we

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Speaker 1: not talk to one of the best chocolatears in the

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Speaker 1: world when World Chocolate Days this weekend. Cho So, in

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Speaker 1: honor of the celebrations on Sunday, we're going to find

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Speaker 1: out what it takes to become a chocolateer ll lockdown

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Speaker 1: one of those mystical.

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Speaker 3: Roles as head chocolate taster. But before we do.

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Speaker 1: That, here's the latest from the Cookie Newsroom. Thursday, July fourth.

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Speaker 1: It's finally starting to look a little calmer for renters

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Speaker 1: across the country, with rents in most major cities either falling,

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Speaker 1: leveling out, or growing at a slower pace. Low vacancy

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Speaker 1: rates have been pushing advertised rents higher for several months

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Speaker 1: in a row. The latest report from real estate platform

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Speaker 1: Domain shows conditions for renters are improving, asking rents in

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Speaker 1: Hobart falling one point eight percent and staying steady in

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Speaker 1: Sydney and Perth. Several other cities recorded lower growth over

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Speaker 1: the June quarter, one point five times slower than the

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Speaker 1: previous quarter. Domain's chief of Research and Economics, Nicola Powell,

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Speaker 1: is predicting rental conditions to continue to ease, with the

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Speaker 1: number of prospective tenants per rental listing consistently falling throughout

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Speaker 1: twenty twenty four. She says this is likely due to

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Speaker 1: overseas migration passing its peak. The New York Times is

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Speaker 1: reporting that President Joe Biden has confided in an ally

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Speaker 1: that he's weighing up whether to continue his run for

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Speaker 1: the November presidential election. The Times quoted the allies saying

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Speaker 1: Biden knows if he has two more events like that,

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Speaker 1: referencing the weekend's debate where Biden seemed lost and confused.

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Speaker 1: The ally says he knows he's in a different place

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Speaker 1: by the weekend. The president has claimed he was just

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Speaker 1: tired at the debate after two foreign trips, while Jlinehouse

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Speaker 1: officials said he had a cold. But the damage control

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Speaker 1: is now in full swing, with support in the polls

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Speaker 1: dropping for the incumbent president and campaign donations reportedly drying up,

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Speaker 1: many are questioning whether it's time for Vice President Kamala

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Speaker 1: Harris to step in, but Poland shows her numbers are

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Speaker 1: even lower than Biden's, with many saying they don't even

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Speaker 1: know her enough to make a call on whether they

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Speaker 1: would want her to replace him. In a move that

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Speaker 1: is likely to worsen tensions linked to the war in Gaza,

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Speaker 1: Israel has reportedly approved the largest seizure of land in

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Speaker 1: the occupied West Bank in decades. The net Yahoo government's

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Speaker 1: Finance minister, who is himself a settler, an Israeli citizen

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Speaker 1: who lives on private Palestinian land in the West Bank,

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Speaker 1: mostly in communities built by the Israeli government with land

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Speaker 1: seized from Jordan, the Gaza Strip and Syria in the

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Speaker 1: nineteen sixty seven war, and considered by the international community

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Speaker 1: as occupied territory, has been pushing for the expansion of

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Speaker 1: Israeli settlement in the region and the prevention of the

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Speaker 1: creation of a Palestinian state. The newly seized land, which

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Speaker 1: connects Israeli settlements along a key corridor bordering Jordan, is

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Speaker 1: in an area where even before the start of the

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Speaker 1: war in Gaza set the violence was displacing communities of Palestinians,

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Speaker 1: that violence escalating after the Hamas October seven terror attack.

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Speaker 1: The coach for the Aussie women's basketball team, the Oples,

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Speaker 1: has warned their rivals heading into the Paris Games that

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Speaker 1: legend Lauren Jackson is fitter than ever as she closes

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Speaker 1: in on a fifth Olympics. Jackson came out of retirement

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Speaker 1: to chase Olympic gold, taking another step towards that goal

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Speaker 1: by racking up thirteen points, three rebounds, two steals and

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Speaker 1: it assists in the opals ninety four to sixty six

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Speaker 1: win over China in Melbourne last night. The forty three

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Speaker 1: year old's physical recovery after experiencing serious injuries last year

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Speaker 1: has been marked by her fitness coaches as unbelievable, her

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Speaker 1: teammates saying she works hard and looks after her body.

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Speaker 3: The Oples will.

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Speaker 1: Round out the China series on Friday night, the squad

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Speaker 1: then heading to training camp in Spain before they the team.

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Speaker 3: To compete in Paris.

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Speaker 1: That's what's happening around the world today. Next, what is

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Speaker 1: it like to have a career in chocolate? Is it

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Speaker 1: everything chocolate lover's dream, it would be we speak to

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Speaker 1: Haig's head chocolatea to get the low down on one

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Speaker 1: of the sweetest gigs around. When we say chocolate is

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Speaker 1: ancient history, we don't mean it in the it's out

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Speaker 1: of fashion kind of way. It literally is ancient history,

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Speaker 1: with the consumption of the sweet treat traced back as

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Speaker 1: far in human history as to the ancient Maya, and

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Speaker 1: even before that to the Olemechs of southern Mexico. There

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Speaker 1: is a legend that an Aztec princess bravely kept the

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Speaker 1: hiding place of their treasure a secret from foreign invaders,

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Speaker 1: remaining so absolute in her eyron will to keep that

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Speaker 1: treasure out of their invading hands that, even when she

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Speaker 1: was tortured and killed for her bravery, she did not break.

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Speaker 1: According to that legend, it is from her spilled blood

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Speaker 1: that the first cacao plant sprang. The chocolate we eat

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Speaker 1: today doesn't resemble what they were eating back then too closely.

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Speaker 1: It started off as a bitter drink rather than the

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Speaker 1: deliciously sweet, rich, solid tree that we know and love.

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Speaker 1: The basics of chocolate, though, is that it's made from

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Speaker 1: the fruit of the cacao tree, native to Central and

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Speaker 1: South America.

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Speaker 3: The fruits, which are called.

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Speaker 1: Pods, contained around forty cockow beans, which are removed, dried,

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Speaker 1: and roasted to create cocoa beans. Well, the Omes didn't

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Speaker 1: keep a written record of their love of chocolate, the

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Speaker 1: mines certainly did. They mentioned the drink as it was

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Speaker 1: used in ceremonies and celebrations. The thick and frothy beverage

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Speaker 1: usually sweetened with honey and given a kick with a

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Speaker 1: bit of chili.

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Speaker 3: The Aztecs revered chocolate as God.

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Speaker 1: Given, even using the beans as currency at one point,

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Speaker 1: considering it more valuable than gold. It's believed the Spanish

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Speaker 1: brought chocolate to Europe. One story claims it was Christopher Columbus, Yes,

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Speaker 1: that famous explorer who discovered the beans after intercepting a

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Speaker 1: trade ship will off to find America, bringing them back

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Speaker 1: with him to Spain on July seven, fifteen oh two.

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Speaker 1: Now that is an important date, which we'll get back

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Speaker 1: to later. By the late fifteen hundreds, everyone was drinking

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Speaker 1: it in the Spanish court, with other explorers also bringing

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Speaker 1: the beans back to Italy, France and other European countries.

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Speaker 3: As the century progressed.

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Speaker 1: It was then that the cocoa bean drink was given

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Speaker 1: its European touch, introducing cane, sugar, cinnamon and other flavorings,

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Speaker 1: and not long after chocolate houses sprung up in European

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Speaker 1: city so wealthy clients could sit.

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Speaker 3: And drink hot chocolate with their friends.

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Speaker 1: It was in eighteen twenty eight when a Dutch chemist,

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Speaker 1: Conrad van Houten, discovered how to make powdered chocolate, separating

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Speaker 1: the butter from the roasted beans, which would go on

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Speaker 1: to help make a range of amazing chocolate products, and

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Speaker 1: in eighteen forty seven the first chocolate bar was created

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Speaker 1: by British chocolateer js Frin Sons. It would be thirty

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Speaker 1: years before Swiss chocolate Daniel Peter had a dried milk

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Speaker 1: powder to create milk.

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Speaker 3: Chocolate in eighteen seventy six.

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Speaker 1: In twenty twenty two, globally we consumed eight point one

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Speaker 1: three million tons of chocolate. That's a kilo each for

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Speaker 1: all of us, although some of us may be doing

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Speaker 1: some more heavy lifting for this starter than others, and unsurprisingly,

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Speaker 1: the Swiss topped the list of the country that consumes

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Speaker 1: the most. But we love it so much that We've

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Speaker 1: made movies about it.

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Speaker 3: You've never had chocolate like this and written songs about it.

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Speaker 2: Is a dark.

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Speaker 3: Chocolate made its.

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Speaker 1: Way to Australia in the late seventeen hundreds and since

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Speaker 1: then has seen uniquely Ossi style flavors emerge and compete

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Speaker 1: on the world stage, like in nineteen fifteen when a

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Speaker 1: man by the name of Alfred E. Haig opened the

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Speaker 1: door of his first ever chocolate story in Adelaide with

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Speaker 1: his range of chocolate covered fruit scenters. The man now

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Speaker 1: in charge of continuing Alfred Haigs's legacy is Ben Collie

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Speaker 1: Haig's head Chocolate here. Then, I guess we have to

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Speaker 1: start with Happy World Chocolate Day for Sunday.

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Speaker 2: Yeah, beautiful, Thank you very much. What a special day.

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Speaker 1: What a special day for those of us who do

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Speaker 1: love to partake in a bit of chocolate. But I

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Speaker 1: guess we need to know Ben. I mean, you're a

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Speaker 1: fully grown adult man now, But was there a little

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Speaker 1: boy Ben one day who was like, when I grow up,

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Speaker 1: I want to be a chocolate here.

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Speaker 4: Well, the Swiss people are still the biggest chocolate eater

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Speaker 4: in the world. So I started to eat in chocolate

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Speaker 4: when I was very small, and one of the very

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Speaker 4: fond memory I have is at that time, school week

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Speaker 4: was Monday to Saturday with Thursday off, so that day

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Speaker 4: we also had the baker coming and I was bringing

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Speaker 4: some kind of first to warm bread and with sandwich

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Speaker 4: that with local chocolate, And that's probably the one of

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Speaker 4: the funnest memory I have growing up.

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Speaker 1: That sounds amazing. Melted chocolate sandwiches yum.

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Speaker 2: Yes, and the bread was still kind of a bit warm.

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Speaker 1: Well, then, Ben, how does one get qualified to become

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Speaker 1: a chocolate tier? Did you have to get a degree?

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Speaker 1: Was this something that you pursued through on the job qualifications?

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Speaker 1: How did you become qualified?

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Speaker 4: So I'm born in the French part of Switzerland, so

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Speaker 4: at that time you finished high school in year nine

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Speaker 4: and then you decide what you want to do. If

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Speaker 4: you want to go to UNI, you have to go

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Speaker 4: to prep school to go to uniar.

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Speaker 2: But also they're very strong in their apprenticeship.

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Speaker 4: But when I was sixteen, I started an apprenticeship as

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Speaker 4: a past reserve chocolate tier, and that's why i'd under trade.

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Speaker 1: Basically, what do you need to be good at when

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Speaker 1: you become a chocolate tier? Because it's quite a chemical process,

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Speaker 1: isn't it when you really break it down to its basics.

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Speaker 1: But do you need to be good with numbers? Is

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Speaker 1: it more about your palette? Is it more about your

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Speaker 1: background in food? What makes you a good chocolate tier?

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Speaker 4: Think the first thing is that you really have to

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Speaker 4: load chocolates because it's not want to be in that

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Speaker 4: trade if you don't eat chocolate.

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Speaker 2: So to me, I have a lot of chocolate very

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Speaker 2: very alone.

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Speaker 4: You know, for me, it's a bit of an art

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Speaker 4: the same way maybe you have a canvas and you

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Speaker 4: start banking and you put on different colors and stuff

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Speaker 4: like that. That my approach to chocolate. It's an amazing product.

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Speaker 4: Chocolate beans have all the six hundred flavor components he

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Speaker 4: had eggs chocolate. We also buy the cocoa beans from

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Speaker 4: the growers, so receiving a tequilo sample, I start cutting them,

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Speaker 4: opening and look at them very much.

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Speaker 2: It's a tasting approach. So there is a lot of

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Speaker 2: science behind chocolate.

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Speaker 4: Making and the cocoa bins and stuff like that, but

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Speaker 4: my approach it's more from loving the product and see

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Speaker 4: what we can do with them.

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Speaker 1: And if having a long history of consuming chocolate makes

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Speaker 1: you qualified then I'm in.

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Speaker 4: So we advertise jaws from time to time.

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Speaker 2: Just go on sick dot com.

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Speaker 3: Excellent.

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Speaker 1: I won't tell my boss, but I will keep a club. Then, obviously,

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Speaker 1: Haigues has its classics, but are always expanding with new flavors,

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Speaker 1: new processes, new textures. What does it take to create

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Speaker 1: a whole brand new chocolate from scratch?

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Speaker 2: First is we have a lot of seasons and we

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Speaker 2: start from you know, New Year, and then it goes

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Speaker 2: rights to Christmas and every season we try to just

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Speaker 2: make something new excite our customers. I look at the.

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Speaker 4: Different product, different ingredients, and I try to just put

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Speaker 4: them together and have something that is new in the

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Speaker 4: science that we haven't done before.

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Speaker 2: We have also limitation.

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Speaker 4: We understand yer manufacturing and what we can or can't do,

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Speaker 4: so we work within these boundaries.

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Speaker 2: But there's a lot of things we can do.

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Speaker 4: And I find we have access to a lot of

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Speaker 4: different ingredients. Our authors here is to really use as

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Speaker 4: many as possible Australian ingredients. But if we can, we

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Speaker 4: just go overseas. That's what we have to do with

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Speaker 4: the cocorbins, and I think we have access to a

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Speaker 4: lot of beautiful things locally, I've got a look working

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Speaker 4: with me. So we work on a new samples and

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Speaker 4: mixed flavors with based and stuff like that. And then

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Speaker 4: we had a team of five people and we sit

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Speaker 4: every fortnight to assess a product.

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Speaker 1: So that team of five people essentially are your chocolate

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Speaker 1: taste is in along with yourselves who actually created. I

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Speaker 1: was under the impression that this whole chocolate tasted job

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Speaker 1: was a bit of a miss.

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Speaker 3: Because it seems too good to be true. Let's be honest.

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Speaker 1: So there are people within the organization whose job it

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Speaker 1: is and probably they have other jobs too, but to

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Speaker 1: taste test the product as it's created.

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Speaker 4: Yeah, I think I was explaining that, for example, the

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Speaker 4: chocolate testing itself because of all the different flavor components

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Speaker 4: you have in the cocoa beans. To me, I find

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Speaker 4: that it is not right and wrong. But we are

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Speaker 4: how to make good chocolate from the start, so buying

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Speaker 4: the best things we can and having a process that

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Speaker 4: really high quality.

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Speaker 2: But we know we have good chocolates coming out. Yeah.

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Speaker 4: But then when you comes to tail again, people have

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Speaker 4: different opinions, and I think sometimes you can be ad

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Speaker 4: based on your own creation. So it's good to have

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Speaker 4: other persian to come in and say, hey, oh maybe

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Speaker 4: not this one.

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Speaker 1: I want to know if there is Wonker style rivalries

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Speaker 1: between chocolate makers here in Australia. Are there times where

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Speaker 1: you have to heavily guard a recipe? Are you weeding

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Speaker 1: out chocolate spies? Are there shakedowns between you and other

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Speaker 1: chocolate makers in this business? Just how cutthroat can it get? Ben?

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Speaker 2: I think there is competitions in that terms, and I

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Speaker 2: think that helps to the process to have other people

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Speaker 2: making stuff, so for us, there's a coupit out there,

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Speaker 2: but also that people can buy chocolate from all the sas.

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Speaker 4: And then I think there is a sweet segment of

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Speaker 4: the chocolate businesses here.

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Speaker 2: You have the small shops who have very short shelf life.

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Speaker 4: And they turn their product very quickly. Then you have

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Speaker 4: the big player who have to have a very extended

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Speaker 4: chef life and also they're limited in bigture they can make.

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Speaker 4: And we are in the midden, and not only we

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Speaker 4: are in the middand but I think we are quite

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Speaker 4: high quality chocolate. So yeah, competition, as I said, is hare.

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Speaker 4: He helps to just look at what we do and

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Speaker 4: keep our fits on the ground.

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Speaker 1: Then finally, I need to know this, not just for

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Speaker 1: my own personal reasoning here, because if I do apply

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Speaker 1: for a job as chocolate tasted there at Haig's, I

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Speaker 1: need to know whether your relationship with chocolate changes after

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Speaker 1: you work with it, because I know people who work

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Speaker 1: for other food services who say they've never been able

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Speaker 1: to eat it again after having worked for the company,

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Speaker 1: just too much exposure to it, and then they get

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Speaker 1: sick of it and the smell even they can't handle.

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Speaker 1: Please tell me your relationship with chocolate does not change

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Speaker 1: after you work with it for a period of time.

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Speaker 2: Well, it has never changed. Wine I'm fifty nine.

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Speaker 4: By it and eat chocolate every day because I have

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Speaker 4: to try new things, but also other chocolate for just pleasure.

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Speaker 2: So that has never changed.

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Speaker 4: But at Haggs, when we have new people working in

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Speaker 4: a factory, we invite them to eat as many chocolate

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Speaker 4: as they wan't. It's helpful for us because we can

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Speaker 4: pick up a problem on the line very quickly if

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Speaker 4: people know their products.

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Speaker 2: But we have got some people.

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Speaker 4: That come that eat a lot for two weeks and

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Speaker 4: then never again. And then you have other people who

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Speaker 4: keep on eating chocolate all their lives. That's very much

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Speaker 4: who I am right, And as I said at the beginning,

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Speaker 4: if you don't love chocolate, you wouldn't be able to

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Speaker 4: do the job. To me, I found an amazing product,

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Speaker 4: and I would say that's wine makers are also in

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Speaker 4: that place where they spend a lot of time in

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Speaker 4: their graves and the product of the outcome is amazing.

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Speaker 1: Wine and chocolate do go hand in hand, bend, do they?

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Speaker 2: Is?

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Speaker 3: Well?

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Speaker 1: Chocolate Day is this Sunday, July seven, Yes, the date

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Speaker 1: that chocolate was reportedly introduced to the Europeans, who then

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Speaker 1: took it in a whole new direction from how the

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Speaker 1: Central and South Americans had been enjoying it all the

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Speaker 1: way back to the Omes. Sunday, feel free to guilt

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Speaker 1: free enjoy your favorite chocolatey goodness. Thanks for tuning in today, friends,

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Speaker 1: we'd love to hear what your favorite chockey is. Join

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Speaker 1: us on the Socials on Sunday to debate the country's

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Speaker 1: best bar as we celebrate World Chocolate Day. Look, I'm

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Speaker 1: not sure if you got the invite, but in case

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Speaker 1: yours did get lost in the mail, we'll letting you

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Speaker 1: know that. In honor of Mumma Mia turning seventeen, we're

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Speaker 1: the end of this week only. All you've got to

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Speaker 1: do is head to Mama mea dot com dot a.

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Speaker 1: Taylor Strano, with audio production by Tom Line.