Business proves ‘sweet'
PERFECTLY tempered, beautifully smooth and deliciously creamy.
When it comes to making chocolate, 17-year-old Sebastien Clerc is the cream of the crop.
Despite still being in Year 11 at Nambour Christian College, the Flaxton local owns his own chocolate business called Cocorico.
And business is sweet.
Or spicy depending on what flavour tickles your fancy.
"I like to experiment with flavours, three of my most exotic are fresh mint where I use mint leaves from the garden to give a herbal taste, earl grey which I discovered on a trip to France last year and a caramel that's not sickly sweet, but has a bit of bite," Sebastien said.
"I had a chilli chocolate and a wasabi and dark chocolate, but I haven't put them on my list because people are sometimes hesitant to try new things."
Sebastien's parents, Thierry and Cindy Clerc, run Le Relais Bressan, Flaxton's prominent French restaurant.
Sebastien has worked in his parent's restaurant for nine years and said the hospitality business is in his blood.
Starting his own business was a natural progression for the eager teen once he had learnt the tricks of the trade.
And his secrets for a successful business?
"Ambition, quality and satisfaction," Sebastien said.
"My vision is to start small and work big, I would like to set up my own shop here on the Coast and grow from there."
CHOC HEAVEN
Single chocolates cost $1.50, a box of eight is $12 and a box of 18 is $25
They can be purchased from Le Relais Bressan or by contacting Sebastien on 0435 633 768
