Orange & Hazelnut
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Husband and wife team Josh and Jacqui Bahen make stoneground chocolate from bean to bar on their family farm in Margaret River. Lead by a 1930s Barth Sirocco Ball Roaster and a 1910 Guitard Melangeur, the chocolate machines operate slow and cool – a traditional approach to chocolate-making that returns to a slower pace of a previous time. With a former life as a winemaker, Josh Bahen takes a purist approach, respecting flavour and a connection back to the source. In this succulent bar, zesty...Read More...
Husband and wife team Josh and Jacqui Bahen make stoneground chocolate from bean to bar on their family farm in Margaret River. Lead by a 1930s Barth Sirocco Ball Roaster and a 1910 Guitard Melangeur, the chocolate machines operate slow and cool – a traditional approach to chocolate-making that returns to a slower pace of a previous time. With a former life as a winemaker, Josh Bahen takes a purist approach, respecting flavour and a connection back to the source.
In this succulent bar, zesty sun ripened Valencia oranges and slow roasted hazelnuts meet Bahens's house blend chocolate. Just 4 ingredients: cacao beans, organic raw sugar, oranges and hazelnuts. 70% cocoa. YUM.
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