Cherry & Coconut
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 succulent bar has just 4 ingredients: cacao beans, organic raw sugar, coconut and cherries. BAM.