It was a small, but a beautifully packaged box with chocolate goodies from Greece that caught the attention of then-10-year-old Vicki Papazaharias visiting Port Lincoln, South Australia with family.
The captain of a Greek ship docked in Port Lincoln had invited the Papazaharias family to board the ship. As the only child amongst other adults, the captain gifted her a glossy box of Greek chocolates and biscuits.
“For me it was the package, the feeling and opening the package and the aroma of chocolate coming out,” Vicki told The Greek Herald about the memory.
“It was that simple, simple gesture that made me feel on top of the world (and) from that moment I was just fascinated with chocolate and something that was so beautifully packaged.”
The excitement Vicki felt as a youngster upon opening the box has remained etched in her mind and has been a driving force behind her chocolate brand – Adixions, which is more than a hobby but not a full-time job.
Vicki was born in the SA town of Renmark in the Riverland, about three hours from Adelaide. With her dad born in Missolonghi and her mum’s family coming from Evia, the aroma of different foods was ever-present in their home.
“Growing up in a Greek household means I love cooking – not just chocolate but savoury dishes as well,” she said.
“The tastes and aromas – at name day celebrations – I loved that. A good palate is important!”
After high school, Vicki completed a science degree majoring in micro-biology and after graduating, she began working at the Flinders Medical Centre (FMC) in the micro-biology centre.
“Every time someone had a birthday you took something in for morning tea,” she said.
“I had been experimenting with chocolate, looking up recipes in books, so one occasion I took in the truffles I had made. They were a big hit!”
One of the colleagues asked her to make a big batch for a party and this became her first business transaction as a chocolate supplier.
Before long, the florist shop at FMC began to stock her chocolates, and friends would ask her to create chocolates as bonbonnieres at weddings. By day Vicki worked in micro-biology and in her spare time would do her research, looking for simple recipes and adapting them – all in her kitchen at home using everyday equipment.
She moved to Victoria as part of her day job, but found time to develop the brand and took a few courses.
“Being in Melbourne allowed me to develop the logo and the packaging, through people I met,” she said.
“I also did two or three different levels of chocolate making at the Savour Chocolate & Patisserie School in Brunswick.”
Vicki has also taken a chocolate course in Paris, France and aims to upskill either in Paris or Switzerland sometime this year. She is unsure where but feels drawn to Paris where their chocolate stores have left a long-lasting impression.
“I’ve travelled to Europe and went to Paris and walked around visiting every chocolatier and patisserie shop,” she said.
“My brand is totally inspired by how the French do chocolate – how they package – and I use a French couverture chocolate. Their chocolate stores are like jewellery stores.”
Twenty years on since the first transaction, Vicki has invested in three machines at a cost of around $50,000, including a machine that does dragee – coating almonds and walnuts in chocolate.
With rising cocoa costs due to poor yield caused by weather conditions, Vicki is pressing ahead with her passion to create the best chocolate experience for people, just like she had as a 10-year-old many years ago. She is also keen to educate people about the health benefits of dark chocolate and why people should invest in a good chocolate brand that uses real cocoa and isn’t made from palm oil or fillers.
“I am feeling the rising costs – but will it deter me? Absolutely not,” she said.
“The price has doubled, and I’ve absorbed the prices until now. For me, I think these challenges teach us a lot in life. It’s all lovely when everything is travelling along nicely.
“Now it’s about introducing different ways of presenting chocolate, for example using local products such as beautiful Kangaroo Island figs dipped in chocolate and not just making chocolate blocks.”
Providing quality chocolates especially for special occasions such as Valentine’s Day is a driving force behind her hobby. Vicki has created a limited-edition batch of chocolates called Passion Fruit Bliss heart-shaped bonbons and Vanilla French Kiss bonbons.
“Premium quality chocolate does not leave a sickly, sweet, fatty film in the mouth,” Vicki said.
“It only leaves feelings of everlasting, gastronomic satisfaction, and contentment. I want people to have an indulgent experience with chocolate. It’s about quality not quantity.”
