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Companies that specialise in Australian made single origin chocolate:

Cicada Chocolate
Bahen and Co Chocolate Maker
Daintree Estates

Check them out and add new ones if I have missed some, i know Niu does some but have never been able to get it and it is not their specialty. I also no Monsieur Truffe has a factory but havent seen any chocolate. I have heard Koko Black is looking at getting into actual bean to bar also. Of course their is Haighs but they dont do single origin yet.

Tags: Australia, australian, bahen, chocolate, cicada, daintree, estates, makers, zokoko

Views: 2471

Replies to This Discussion

Monsieur Truffe looks like they're selling their bean to bar now

Thought you Aussies might be interested, Bean to bar classes being offered by Savour Chocolate School I hear Gap has been instrumental in getting this happening.

Found another bean to bar chocolate making course, this time in Sydney run by Joseph of Kimberly Chocolates

Here is a nice article about John Marshall and his chocolate making efforts.


Just wanted to add Matale Chocolate to the Bean to Bar list....  :)

Hi Tom,

I have started Matale Chocolate in June this year after leaving monsieur truffe last year.

I am based in Melbourne. check out 



Cool stuff, yeah I had heard you had left. I shall get on the website and order some bars. Always keen to taste more chocolate!

I noticed on the Matale Chocolate website another bean to bar producer and cocoa supplier - Spencer Cocoa (

So I think the new list stands at:

Cicada Chocolate

Bahen and Co Chocolate Maker


Daintree Estates

Cravve Chocolate

Gabriel Chocolate

Nick's Chocolate

Monsieur Truffe

Matale Chocolate

John Marshall's Chocolate

Spencer Cocoa

The list is growing . . .

Just missing:

Haighs chocolates
Kimberly chocolates
And youself of course at Savour

Quite a bustling scene!
Just got hold of your PNG and Madagascar Thibault. You will have to restock Goodies and Grains and Bliss Organic Cafe in Adelaide so I can taste your other origins, they are out.

I really enjoyed the Madagascar, very true to the orign, good balance and complexity. What i really loved was the PNG though. First i wasnt sure but it is so moorish, i keep going back for more, it is positively delicious. Great balance of acid and chocolate notes, very earthy and complex with just a hint of smoke. The hint of smoke was why i was hesitant on first bite as i thought, as with some PNG (Cravve and Nicks and beans i have received from John at Chocolate Alchemy), that the note might grow and overpower the chocolate by the end of the melting on my palate. I know you say you are working with the growers, have you told them not to fire dry your beans there? Is the hint of smoke just a flavour note in the bean and not from smoke at all? It could come from the trees being exposed to smoke, there is some very solid research in wine where even exposing the vine to smoke without fruit there can lead to smoke taint as the plant absorbs the compounds in the smoke, converts them into glycosides and puts them in the fruit, the smoke compounds are then released into the wine during fermentation when the glycosides are hydrolysed. In any event it is a very nice touch to the flavour profile.

Cant wait to see what you have done with the Vanuatu, i have a soft spot for it as it was the first origin i really worked extensively with. Really nice work!

I have actually been curious to know about the smoky flavour of PNG beans too Tom.

The beans I used were selected by a friend who is now retired but very experienced within the industry in PNG and has worked with the growers his whole career. I also lived in East New Britain where the beans come from but I'm not certain whether I really have the tested knowledge to know 100% just yet but I do have a few theories that I hope to test eventually.

What I do know of my current beans are that they were fire oven dried however my understanding is this process if done correctly should not cause the smoke flavour. Beans are only tainted by smoke if the farmers do not replace the kiln pipe regularly or repair it correctly and this then leads to lower quality that they have to sell for less. This practice also isn't unique to PNG. In East New Britain there is an active volcano in Rabaul although I'm also uncertain what impact this may have, if any at all. Volcanic ash is certainly nothing like smoke.

In buying my beans I did attempt to get some sun dried beans although at the time the area had been flooded out so it was going to take too long to arrange. There are also other areas of PNG that grow cocoa which may eliminate the environmental factors which I can also get sun dried beans from. So, next time I purchase some PNG cocoa I will look at getting some of those to test whether they taste the same or not!

However I suspect that it is actually just the flavour of the beans and there will be little difference in taste as cocoa processing across PNG is rather standardised. In addition to this suspicion you can supposedly remove the smoke from smoke tainted beans by steaming them which I also tried with my beans. However I would imagine this practice means you lose some control over the traditional "roasting" part of manufacturing so its not something you want to do as a fine chocolate manufacturer because you should just get better beans. Anyway tried steaming them and it didn't work or at least they still smelled/tasted similar and obviously I wasn't game to make chocolate with excessively steamed beans!

In any case I feel my PNG bars are well balanced, smooth and delicious. Obviously they're not everyone's cup of tea but its interesting in that people who don't have a liking to my other bars have enjoyed the PNG bars and vice versus. I guess everyone has their own tastes but what I enjoy most is that they are so wild just like the country.

Personally i am not a huge fan of the smoke taint, but as you say there are appreciators as i found when i made some and handed it around. I did find the flavour of your choc very nice under the smoke and really liked your other origins, especially the Guatamala. It is quite possible that the smoke taint gets in there by exposure of the trees themselves to smoke and not the fire drying. As a recommendation to new set ups i would say dont build fires near cocoa plantations. The research into this really took off when i was post docing in the wine chemistry field about 7 years ago and the results were quite amazing. The strength of the taint imparted by even minimal smoke exposure was surprising. You cant even taste the taint in the fresh fruit as the molecules are glycosides, you only know you are in trouble once you have invested the time and money in fermenting. I think some research group in Melbourne recently got 3 million from the gov to cover off that research.


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