shame on them :)
though it all helps to raise the profile of origin chocolate
couldn't agree more but unfortunately even our top chefs& cafe's think callebaut and belcolade is as good as it gets
the good thing happening is that once people try dark chocolate they don't go back to milk. as with all things people are at different points in their flavour journey whether its wine, coffee or chocolate. not to many people start by drinking Grange Heritage or Kenyan peaberry coffee. so it is with chocolate, origin chocolate is a very, very small niche. My guess with Haighs its a stepping stone if volume increases with demand then perhaps they'll change to bean, a low risk test before committing capital $$$$
Hi, I am new to this group so still fumbling my way. What chocolate do you recommend to make truffles and pralines with.
Peter - I've been having a look through your website today. I assume you're doing your own bean to bar for the origins you mention? What about the cocoa powders you offer - are you pressing your own?
Also, for your eating chocolate, are they all in 25g bars or do you have a larger bar size as well (say 75g)?
Thanks for any info
stocks are abit low but currently have
Madagascan 64 & 77% bean to bar
the others are tweaked Cruziel, Pralus, Weiss, Chocovic depends who has the best origin that we can't get beans from.
no-one in Aust has the machinery to do powders, really no worth it for capital involved.
have looked at a larger bar but when we have done them customers still buy the 25g, seem to prefer buying 2-3 25g bars rather than 1 x 75g or 100g. our main sales are through specialty coffee cafes so a 25g origin bar & coffee is perfect size.
Ah, that helps understand your market a little better now - cheers
OK, a new one for me and I don't understand how we all missed it for so long. Apparently been going 4 years in WA.
Gabriel Chocolate. Quote from the packaging
"Gabriel Chocolate is the first bean to bar chocolate maker in Western Australia". Based in Margaret River. Not much on the website but located at: http://www.gabrielchocolate.com.au/
Managed to source a few bars today here in Melbourne. Tried the Nacional Ecuador Milk which was very good. Dark milk but still soft to the bite. According to the back of the package
"We hand-sort, roast, winnow, refine and conch cacao beans from around the world . . . Each batch is limited to 250 bars . . ."
I'm not sure if they do internet sales but based on the milk Nacional it is worth trying to get some. I also have a Madagascan milk, white chocolate and 58% dark Nacional waiting to be tried.