Pastry chef Motheba Makhetha has made a name for herself as the first person in Africa to create her own unique chocolate. The 66% dark chocolate made from beans of African origin was crafted by Motheba in France at the Or Noir lab. This trip was her prize for winning the inaugural Eat Out Cacao Barry Dessert Award in 2023, sponsored by The Chocolate Academy.

The award is for someone who demonstrates exceptional creativity in pastry and dessert creations. They showcase innovative techniques, flavour combinations and presentation, and push the boundaries of traditional to bring fresh ideas to the table.  

Nine months after her victory, Eat Out caught up with Motheba to chat about what she’s been up to and all things dessert!

Image: Romario Regter

What are some new trends you are seeing in the world of desserts and pastry (since we last chatted)?
I’ve enjoyed watching the new and innovative ways chefs create beautiful viennoiserie, just seeing how traditional croissants and brioche are elevated. I think mixing croissants and cookies together is cute. I’ve also enjoyed making nostalgic desserts lately; whenever I feel uninspired, I go back to the classics

Has the rise of plant-based dietary requirements impacted your work as a pastry chef?
It has! More and more people have converted to being fully plant-based and having to create desserts without plant-based ingredients is quite interesting. 

Have you learnt any new innovative techniques that you are excited about?
I have been learning a lot this year and have been fortunate enough to be surrounded by some amazing chefs that are eager to teach. I’m enjoying discovering innovative methods of cooking. Using fresh produce in its entirety I think is one of my biggest lessons this year, from skin to pulp, and not wasting any part of it. I’ve always been such a huge advocate of sustainability and learning how to appreciate every part of a fruit or vegetable has been a great lesson thus far.

What are one or two of your favourite ingredients to work with right now?
Right now, I’m definitely loving coffee and dark chocolate. I don’t think you can go wrong with that! 

What’s your go-to dessert on the menu when you’re eating out?
Anything that has a warm and cold element to it I find super comforting.

How do you stay inspired?
By sharing ideas and thoughts with other chefs; it definitely gives me a different perspective on how I do things and broadens my understanding of cooking

How do you manage the pressures of maintaining high standards while continuously innovating?
It can definitely be challenging and daunting at times but I am constantly reminding myself where I want to be in a few years, so I try my hardest not to let myself forget that. It’s going to sound like a cliché, but my dream is to continue learning and getting out of my comfort zone. I never want my desire to learn to ever die.

What has been your most challenging dessert to date, and why?
I think I try and challenge myself with each dessert, but definitely working on new desserts, but I’ll say the cheese dish I made that resulted in me winning the Eat Out Cacao Barry Dessert Award. Trying to balance all the flavours into one harmonious dessert was a challenge. (The Eat Out judges were blown away by her dish which included Padrón pepper jam, pistachio sponge, cherry guavas and goat’s cheese snow).

How do you see the role of social media influencing dessert trends and guest dining preferences?
Social media plays such a huge role; guests are the first to post pictures of each creation, which can be great exposure for the restaurant.

What is your advice to other South African pastry chefs hoping to win an Eat Out award for their desserts?
Keep pushing yourself and keep the standard; stay true to your style of dessert making, elevating yourself but not completely changing your ethos. 

Can you share any upcoming projects or collaborations you’re excited about?
I have quite a few projects in the pipeline that I’m super amped for. I would love to share but right now all I can say is… watch this space!  

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