Our process begins with the wild-caught Australian abalone, by removing the flesh from the fresh abalone shell. We then dry the abalone naturally through age old drying techniques, for approximately 3 months. The abalone is then stored to age for a year to produce that Candy Heart. The dried abalone can be rehydrated through soaking in distilled water for between 4-7 days, depending on the size.
Candy Abalone divers make weekly trips around southern Australia on the search for the best wild abalone.
Using air supplied from the surface, skilled Candy Abalone divers individually collect the abalone from the ocean floor.
Abalone are found on rocks between 1 and 15 metres under the surface, they are measured to check they meet strict size limits.
Each abalone are shucked, hand washed and treated ready for the drying process, regular inspections are carried out to ensure high quality.
Each abalone are left to soak up the Tasmanian sunshine and regularly checked to ensure the Candy Heart is developed.
This is the best part, enjoy the texture and sweet taste that make Candy Abalone a cultural delicacy.