Read more about Fabric Chocolates and their products here and here.
1. What’s your favourite family tradition during this period of the year? I love cooking together with my husband. My task is the fish soup, but I forget every year how it’s made. 😀 (traditional Hungarian recipe, part of the Christmas Eve menu – LBC)
2. The Xmas song that puts you in the mood for the holiday season? We are always listening to Phil Collins.
3. What does the Xmas period mean to your chocolate business? Luckily many people find us to get their presents. It can get stressful to get ready with everything, but it is still the best period of the year.
The first time I saw Fabric bars I was meeting a friend in a small coffee shop and wine bar in Budapest where they were also selling some handmade chocolates. Straight away I was mesmerised by the intricate packaging and couldn’t resist to buy one to try: it was their now multiple award-winning Mexican 66% dark with cocoa nib tuile. I know. It is as delicious as it sounds. More on this later. Then in 2015, I briefly met Viki, the chocolatier and founder of Fabric, at the London Chocolate Show, where she was awarded for her chocolate creations. No wonder I wanted to visit her as I was planning my Chocolate Eurotrip this year! I was really happy when we arranged the visit, and Viki was so friendly and welcoming. Her workshop is in one of Budapest’s suburban areas. Located in the underground of a block of flats, her place is kept cool throughout the year; this is quite useful in the hot summer days like the one when I visited her.
Her workshop is separated into two main areas: chocolate production and packaging/storage. After a quick look around, we sat down at a big round table in the latter area where she was packaging her bars and putting on the chocolate award labels on the front. Behind her, I could see all her awards nicely displayed on the wall. As we were chatting about her career, her chocolates and her plans, I could taste the chocolates she generously prepared for my visit.
How it all came to be
Behind Fabric you can find a lively and very approachable lady, Viki, who invents and creates all the products and packaging for her award-winning chocolate business. She has an artistic background, studying packaging design and later working for a TV channel on kids’ programmes. How is this all ending up in a chocolate making business? She was filming at a chocolate workshop and became seduced by the world of chocolate. Suddenly, all what she was studying and working for became useful tools for starting her own business. Even though this all happened at a time when “artisan and handmade chocolates” were popping up everywhere in Hungary, she still carried on learning about her new profession, and took two entire years to finalise her first product line and packaging. By that time, many of those trendy handmade chocolate businesses were already long forgotten. Her hard work then paid off, as two years after launching her chocolates in September 2012, she already received awards at both the International Chocolate Awards and at the Academy of Chocolate Awards in 2015.
Haute Couture Chocolates
At the very beginning Viki and her husband (also working in television, and helping her with the business-related tasks and R&D of course!) wanted to create a unique product that stands out from the crowd not just in its flavour but also in its design. Their idea about using different textured fabrics to create their chocolate moulds gave birth to their company, Fabric. The name reflects the connection between textures, art, and chocolate flavours. Even though this name seemed an unlucky choice for distribution in Germany for example (Fabrik means factory in German), the quality of their products proved this wrong and now the largest part of their international trade goes to Germany.
Unlike many other chocolatiers in Hungary, praising and working with the “finest Belgian chocolate” (mostly Callebaut), Fabric is constantly looking for unique flavours to use in their bars, so they turned early on to single origin chocolates made by smaller chocolate makers such as Menakao, Pralus, Michel Cluizel and more recently Hoja Verde (exclusively in Hungary). This can be very challenging in the planning process, as if one of the bars proves to be more popular than they thought, and sells out, sometimes they have to wait months before receiving the next shipment of couverture and need to think of an alternative. Or, as a very recent example of bad luck, the delivery of their Ecuadorian couverture was confiscated at customs because of illegal drug trafficking of unknown source. So now, even though they have just received a prestigious Gold award from the Academy of Chocolates a few weeks ago, they might have to wait months until they can make a new batch of the winner bar flavoured with candied kumquats and roasted coffee beans.
The toppings used to create their bars are also far away from the casual fruit and nut. Viki is always eager to find new, rare and unique ingredients to pair up with her chocolate when she’s visiting farmer’s markets or travelling abroad. And many times, this also means a good bit of DIY from her part, such as dehydrating cherry tomatoes, candying kumquats or caramelising almonds with smoked salt.
Speaking of DIY, her atelier also has some equipment that were developed by her father working as an aeronautic engineer (sorry, the details will remain company secret). Viki is a real artisan chocolatier, who is actually doing everything by hand from start to finish. As said above, Viki is a packaging designer, so no wonder that all her packaging and even her chocolate moulds are designed and created by herself. She revealed to me, that she always has a little pot of playdough in her bag. In case she finds an interesting texture or design, she just pushes it onto her playdough and then recreates it at home, casting in plaster, then silicone. This way, she can recreate any design (company logo, intricate textures, images or text, etc.) and keep her products very unique and customisable, opening a way for her to collaborate with others, such as a wine maker, a hotel chain or a children’s book illustrator to just name a few of her projects.
In a following article, I will show you a few products more in detail, but for now I’ll just give you a general idea about how these delicious chocolates are created. Would you believe that Viki is one of those people who doesn’t really like sweets? She prefers more characteristic and less sweet flavours so this is what she recreates in her chocolate bars, using mainly dark chocolate as a base. She doesn’t make any chocolate that she wouldn’t like to eat herself and this is one of the reasons she doesn’t work with marzipan for example. Cocoa nibs, nuts, dried fruits and spices are her main ingredients with a few more peculiar toppings such as brown rice, millet, date vinegar, dried tomatoes previously soaked in raspberry vinegar, among others. Picking up inspiration for future flavours everywhere, her famous lemon-cinnamon combination was born thanks to one of her favourite desserts: ‘crema catalana’.
As staying unique is one of Fabric’s main priority, no wonder that the bean-to-bar production is also on their mind. This would allow them to really create flavours and flavour combinations that no one else does on the market. But of course, even though small-batch production is now possible with a smaller investment by using table-top melangeurs, there is still the question of buying the right cocoa beans. It is a steep learning curve, and you can be sure that Viki won’t release anything before being 100% satisfied with the product herself. Don’t worry, I’ll give you an update as soon as it is available.
It’s no secret, that getting awards for their chocolates is a key to international recognition and possible distribution. Viki says, that instead of trying to reach out to chocolate retailers with samples, as they did when they started, now it’s the opposite, they get more and more national and international trade possibilities thanks to these awards. Now their chocolates available in Germany, France and even in the USA, they would like to distribute them to other countries as well.
More importantly, their aim is to stay true to their original work ethics which means they will stay small, as doing everything by hand, they have physical limits of how many bars they can actually make in a day. So far, anything that has been made under their name, be it a bar of chocolate or a piece of packaging, has always gone through Viki’s hands and needs to meet her strict quality standards.
As a follow-up for this post, I’ll continue with a more detailed tasting review of some of Fabric’s products, including award-winning bars and a dangerously addictive pecan dragee. Stay tuned!
Did you already know Fabric chocolates, and if yes, which of their bars is your favourite? If not, which one would you like to try? Share in the comments below!