Very exciting news! Australia now has four bean to bar chocolate makers (I think I am counting correctly). Haigh's, Nui, Zokoko and now Daintree Estates (www.daintreeestates.com). Check out their comprehensive website for more info, the shop is not up and running yet but soon I am told.
I have had the good fortune to have worked with some of the cocoa from Mango Park run by Don and the chocolate I have made from it is amazing! The flavour notes are very unusual, I get liquorice and pineapple very strongly in this chocolate.
Well done guys!!
We had the fortune to try both the 70% and 45% milk chocolate today. Must say I'm *very* impressed with both. The balance of sugar and mouth feel are excellent. Did you do the roasting profiles and formulation Tom?
I have a cold today so taste is impaired but from what I could taste I liked. From what understand the price point will be $8-$10 / 80g bar?
I think I was talking to the right person in the right place at the right time.
The dark milk that I make with the Aussie beans is a 55% but that is 40% beans, I like my cacao content quite high in a dark milk, this formulation I found best to my liking, just the right amount of milk to balance with the fruit. The Daintree Estates formulation I am not sure of but suspect it is more like a 45% like you have guessed (when I see the nutritional info on the bigger bars I will be able to work it out). This bean works well at a number of different formulations below the 55% I settled on, the flavour of the bean still comes through even down to a 25% cacao bean content. I found it more challenging to formulate it at this level because I wanted to maintain the origin flavour but at that level of milk you face a lot more challenges with the physical properties of the chocolate rather than getting the flavour you want. I got it pretty damn right in the end for the milk chocolate though, I was really quite proud of that one (with nibs in it it was killer!!!).
Oh, you got that right! Dark milk chocolate is a seriously under-represented catagory in Australia and the funny thing is it would probably be the most popular (my experience over many years of giving samples to people). I love it, you can still taste the origin but it has the lovely milk to mellow just slightly the bitterness. There are a few bars out there but they don't really say DARK MILK CHOCOLATE like the Lindt 50% which is what my wife and daughter go for when they have eaten everything I have made......which happens a lot, have a safe box with a very stern note in it, which some how doesn't seem to make one ounce of difference!!?#$%#@. Well, if I was serious I would get a small safe!
Oh, I finally got my Daintree Vanilla and wow! You weren't kidding just the smell alone is so delicious and potent, not as harsh and 'green' (if that can be used as an aroma descriptor) as the Tahitian stuff you can buy in supermarkets now. I need to get some of the Queen planifolia for comparison, but wow, if that is how it smells I can't wait to put it in some chocolate this weekend. Mmmm mmmm!
One thing is intriguing me from the ingredients list on both the 70% and 45% mini bar labels is the inclusion separately of both Cocao Nibs & Cocao Butter. Is the butter from Daintree too? Is there then consequently left over Cacao powder? Are the nibs produced by a separate company? If your in control of the entire processing (bean-to-bar) "Cacao Beans" would be the obvious ingredient?
I also hate the "Made in Australia from local and imported ingredients." statement knowing the way juice manufactures abuse such labelling. i.e. the only "local ingredient" being water in some juices ...
I was hoping you were producing powder. I've seen pretty simple setups for that i.e. basically a massive hydralic ram and somewhere for the butter to go.
Don't know if you have tried, it but Daintree Vanilla & Spice is maybe worth trying to up the local Ozzie appeal.
Best milk chocolate I've tasted in 10+years maybe 20. I love milk chocolate.
It's very different :-), you will not be dissapointed.