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.
This silken bar features Madagascan cacao from the Somia Plantation, combined with organic milk. The combination is distinctively creamy with notes of caramel and shortbread. All natural ingredients: cocoa beans, organic raw sugar, organic milk powder, organic cacao butter.