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Frippery · filled chocolates, entremets and seasonal boxes · Adelaide’s East EndFrippery · East End, Adelaide

Small, shiny and completely unnecessary.

Frippery makes filled chocolates, entremets and seasonal boxes in Adelaide’s East End. Every filling is named on its card, every glaze is set with agar, and none of it is good for you.

Build a box What’s inside

In the bowl: dark chocolate, a milk swirl and one pistachio ribbon. Drag to stir. The arrow keys stir from the middle, and Space folds in a ribbon. Stirred 0 times. It doesn’t need it, but it’s nice, isn’t it?

Drag across the chocolate to stir it. With the bowl focused, the arrow keys stir from the middle in that direction and Space folds in a pistachio ribbon. The buttons below the bowl do the same.

Strawberry glaze, set with agar.

Layer 2 · Mousse

This page is cut like one of our cakes: glaze on top, a biscuit base at the bottom.

Know what’s inside before you bite.

Twelve chocolates, one filling each, and we’ll tell you exactly what it is. Nothing here is good for you. All of it is good.

Vanilla Bean

Cream, black specks

White chocolate ganache with seeds scraped from a whole vanilla bean. The little black dots are the good bit.

Bean & leafPut one in the box: Vanilla Bean

Raspberry & Rose

Beetroot pink, lilac marble

Raspberry pâte de fruit set with pectin, over a rose-water ganache. Our pink comes from beetroot.

FruitPut one in the box: Raspberry & Rose

Lemon Myrtle

Lilac, white swirl

White chocolate ganache steeped with lemon myrtle leaf. Like lemon, if lemon went bushwalking.

Bean & leafPut one in the box: Lemon Myrtle

Made in a kitchen that uses nuts, sesame, milk, eggs and gluten, so we can’t promise anything is free of them. Like one? It’s waiting in the box at the bottom.

Layer 3 · Crémeux

How a bonbon gets made.

Three steps, two days and one very steady hand. Here’s what happens before you get to bite it.

A painted bonbon cut in half: a thin dark shell, pistachio praline, a caramel middle and a flat cap.
  1. The shell: painted, then tempered
  2. The filling: one per bonbon
  3. The cap: sealed the next morning

The shell.

We paint the moulds first, with coloured cocoa butter flicked on with a brush or a fingertip (washed, we promise). Then tempered chocolate goes in, gets tipped out, and leaves a shell thinner than a coin. Tempering is what makes it snap and shine. Skip it and you get a dull sweet that bends. Nobody wants that.

The filling.

One filling per bonbon, and we tell you exactly what it is. Pistachio praline is roasted pistachios and caramelised sugar, ground until it gives up and turns smooth. Our lemon curd is lemons, butter, eggs and sugar. That’s the whole list.

The cap.

The filling rests overnight so it can firm up. Then we seal the back with more chocolate, scrape it flat and wait again. The next morning it all comes out of the mould with a very satisfying clack.

We temper, we pipe, we wait. The waiting is the hard part.

Layer 4 · Sponge

Cakes, cut open.

This page is built like this cake. Top to bottom, here’s what’s in a Strawberry Milk.

A slice of Strawberry Milk entremets, side on: pink glaze, white mousse, lemon crémeux, pistachio sponge and a golden sablé base.
  1. Glaze: strawberry, set with agar and pectin
  2. Mousse: white chocolate and yoghurt
  3. Crémeux: lemon
  4. Sponge: pistachio
  5. Biscuit: sablé with brown butter

  • Strawberry Milk

    Strawberry glaze, white chocolate and yoghurt mousse, lemon crémeux, pistachio sponge, sablé.

  • Dark & Hazelnut

    A dark glaze set with agar, dark chocolate mousse, hazelnut praline crémeux, cocoa sponge, a crisp wafer base.

  • Mango & Passionfruit

    Mango glaze, coconut mousse, passionfruit crémeux, almond sponge, sablé.

  • Lemon Myrtle & Raspberry

    A lilac glaze coloured with butterfly pea flower, lemon myrtle mousse, a raspberry insert set with pectin, almond sponge, sablé.

Whole cakes serve six or ten. Order through the form at the bottom, a few days ahead.

Layer 4 · More sponge

A new box every season.

Four boxes a year, one for each season, filled with whatever’s good right now. Southern Hemisphere seasons, obviously.

  1. Spring

    September to November

    Strawberry, rhubarb, lemon myrtle, rose.

    In the shop now

  2. Summer

    December to February

    Mango, passionfruit, peach, coconut.

  3. Autumn

    March to May

    Fig, quince, pear, walnut.

  4. Winter

    June to August

    Blood orange, cardamom, hazelnut, spiced date.

The tasting counter in morning light: pistachio stools, a lemon teapot, a plate of painted chocolates and a slice of pink cake.

Layer 5 · Biscuit

Pull up a stool.

There’s a little counter at the back of the shop. It’s our favourite seat, and it’s only a stool.

Pick any three chocolates from the cabinet, or a slice of whatever cake is out, and have it with a pot of tea, a hot chocolate made with milk or oat milk, or a fresh juice. Ask what’s new. We’ll probably let you try it.

At the counter
Three chocolates, a slice, a pot of tea.
To take away
Boxes of nine or sixteen, whole cakes.
Where
East End, Adelaide. Come in and point at things.

Layer 5 · More biscuit

The small print, printed large.

Most shops hide this bit. We’re rather proud of it.

What goes in, from above: pistachios, lemons, strawberries, a vanilla bean, a cut beetroot, butterfly pea flowers, turmeric, sesame, dates and agar.
  • Our glazes are set with agar and pectin.
  • Vanilla comes from the bean, scraped by hand.
  • Our reds come from beetroot, our yellows from turmeric, our greens from spirulina, our lilacs from butterfly pea flower.
  • The emulsifiers are vegetable.
  • The shine is tempering, not a lacquer.
  • No alcohol goes into anything. Not a flavouring, not a splash.
  • Made in a kitchen that uses nuts, sesame, milk, eggs and gluten, so we can’t promise anything is free of them. Tell us about allergies before you order.

Actual small print: the prices in the box builder are illustrative.

Layer 6 · The base

Build a box.

Nine or sixteen. Fill every hole. We won’t judge (we will, a bit, if it’s all Plain Dark).

Drag a chocolate into the box, or tap it and then tap a spot. On a keyboard: Enter picks one up, the arrow keys move, Enter drops it, and Delete takes one out.

Box size

The twelve in the cabinet

Pick a chocolate from the tray.

The lid.

Your box of nine 9 of 9 filled

$0.00

Illustrative total, worked out in your browser. Not a price list.

Put at least one chocolate in the box first.

  • 1 × Pistachio & Lemon: roasted pistachio praline under a sharp lemon curd
  • 1 × Strawberry Milk: milk chocolate ganache with freeze-dried strawberry
  • 1 × Salted Caramel: soft caramel with a pinch of sea salt, in milk chocolate
  • 1 × Raspberry & Rose: raspberry pâte de fruit set with pectin, over a rose-water ganache
  • 1 × Plain Dark: dark chocolate ganache. No tricks
  • 1 × Passionfruit: passionfruit caramel, a little bit sour
  • 1 × Hazelnut Gianduja: roasted hazelnut ground smooth into milk chocolate, on a crisp wafer
  • 1 × Lemon Myrtle: white chocolate ganache steeped with lemon myrtle leaf
  • 1 × Date & Tahini: date caramel folded with tahini

Nut 2 · Fruit 3 · Caramel 2 · Bean & leaf 2

Layer 6 · Still the base

Send us your box.

Tell us what you’d like and when you’d like it, and leave the rest to us.

This form isn’t connected, so nothing you type here goes anywhere.

A phone number or an email address, whichever you check.

Whole cakes need a few days.

Allergies, a name for the card, or a question about a cake.