Oh the other thing is I think most other chocolate makers use the Tokiala plantation beans. Generally these beans are purchased by the exporter wet and fermented by the exporter then dried using diesel powered driers which are different again. The reasons for this is that one of the exporters owns the plantation. They are certainly high quality beans though as the plantation/exporter work together and use what is considered the best processing in the world. Its also a teaching plantation that assists farmers within the region. Most exporters I would imagine also try to avoid purchasing cocoa already fermented and dried from farmers as they prefer to control the process.
PNG beans within the larger chocolate world are also considered a bit of a powerhouse bean as are Madagascan beans. If you were making chocolate on a large scale the bulk of your cocoa might be of a lesser quality and you throw in a bit to bring out some flavour in the blend.
Yeah, I really like the PNG bean, good chocolate notes and also good acid levels and flavour. This is why the Aussie growers planted cultivars from PNG
Good find Tom. I went and bought some today and am impressed by Haigh's first shot at single origin. Like you, the 61% is a little sweet for my pallate. Interestingly, the person who served me mentioned they were thinking of expanding their single origin line and hopefully start making only their own (ie., no more melting and rebadging for the other origins).
A couple of potential new ones - "on their way" towards production (maybe):
1. Charleys Chocolate: https://www.facebook.com/charleyschocolate
They've planted their own beans in QLD (in an interesting way). Hopefully they will be producing soon.
2. Josefin Zernell, Mörk Chocolate. Melbourne, Australia. I notice from the Patric Chocolate consulting page that Josefin recently spent 5 days with Patric learning about chocolate making. Mork currently do hot chocolate drinks, but I have read they might be expanding into bean to bar. It would be nice to have a b2b here in Melbourne.
Have to add Daintree Chocolate here too, they have been going for a while now making raw chocolate. http://daintreechocolate.com/
OK, I'll try and pull all these together into a list:
Bean to Bar Makers in Australia
Bahen and Co Chocolate Maker
Daintree Estates - growing own beans
Daintree Chocolate - growing own beans (different to Daintree Estates)
Nui (raw chocolate)
Loving Earth (raw chocolate)
Bean to Bar Courses
Savour Chocolate & Patisserie School
On the Way . . . (hopefully)
Charley's Chocolate - growing own beans
PS: Tom - I can still get Valrhona single origin/estate at David Jones in Melbourne.
Nice summary Gap,
I think Charley's is trading but in single origin imports at the moment, Solomon Islands and Vanuatu at the moment? Lynn said they are hopefully going to be fermenting some small batches next week.
I know another grower who is also 'on the way', but nothing firm yet. So that would make a nice 20!
Enough for a conference!
Add the NZ guys and other islands ie Fiji, Bali etc and we have quite the bustling chocolate scene.