55% Fijian dark chocolate

Day 2 of more work on Fijian chocolate very complex cocoa to work with to get the best flavour profiles. Finally got a butter smooth texture off the Pasal refiner running a roll gap of 15 micron.
Which with a 55% cocoa content produced a choc with mild choc tones building to fruity grapefruit/persimmon back notes.

Pu-erh mini cake

Just received notice that the shipment has left of 2009 mini Pu-erh cakes. These are 3g mini bricks ideal for 1 pot of tea. Also included are samples of black tea puerh, green  and flavour puerh

Puerh mini cakes 2009

In stock soon 2009 Puerh mini vintage tea bricks. the ultimate in tea, aged to reveal the great aged flavour of tea. These mini cakes (6g) are fro Yunnan ,China the home of century old tea trees

join us for Tastes of GC

                                                

                Bean & Leaf presents

   COFFEE – TEA – CHOCOLATE

  A CELEBRATION OF EVERYTHING COFFEE, TEA & CHOCOLATE

         WITH DAILY TASTINGS AND DEMONSTRATIONS OF BOTH

                        REGIONAL AND SINGLE ORIGIN PRODUCTS

COFFEE  - Sept 3^rd. – Sept 8^th.

 Daily tastings of Australian and international single origin coffee from leading Queensland roasters.

With coffee from Byron hinterland, along with exotic coffees from Ethiopia, Sumatra & Columbia brewed in a variety of ways to reveal the unique tastes of each region and terroir.

Then join our coffee trail to sample coffee from

                                  GC leading barista's & cafes

CHOCOLATE - Sept 9^th.- Sept 14^th.

 Sample single origin & regional chocolate and cacao’s including rare heritage varieties.

Including the first 100% Australian Daintree Chocolate grown in Nth Queensland.

TEA – Sept 15^th.- 17^th

Rare vintage teas , herbal and origin teas from China, Taiwan, Ceylon and the Himalaya’s showcased daily along with ice teas and chai tea beverages. Then follow on to High Tea at the Red Frog Cafe, Burleigh

      Where; shop 11, 3 Deodar Drive, Burleigh Heads

Spanish Hot Chocolate

New release Spanish Hot chocolate- South American cacao (30%) blended to produce rich, decadent hot chocolate.
Best served in small tulip cups
Italian Hot Chocolate- Dark Red African cocoa 30% blended for this Euro classic hot chocolate thick and ultra smooth