new Vanuatu Dark Chocolate

just finished first pour on a cacao sample from northern vanuatu island of Espiritu Santo. Chocolate from this cacao is a richer chocolate and fruitier than that from Malakula to the south. Both regions have a slight chalky dryness in after taste. But overall a nice chocolate almost African

chocolate classes & tasting

the next chocolate class is on Saturday 13th, 1pm.
this is a combined chocolate making class and  tasting of chocolate made from Pacific & Asian cacao beans

Chocolate making classes

with summer behind us our new season chocolate making classes will start.

the first being April 13th, this will be a combined chocolate making and chocolate tasting of new season origin chocolate

Upolu Island chocolate

finished refining first batch of Upolu Is cacao now into the conche for a couple of days.
Very strong nutty flavours up front, dominated by hazelnut which we'll try and preserve.

chocolate review

i'll be the first to admit i'm not big on reviews or fine food shows/comp's but will take this one as one of our bars rated higher than the Worlds Best chocolate.
See full review at
http://www.c-spot.com/chocolate-census/daily-review/?pid=1811

madagascan dark

conching what could be the last of criollo beans from Isle of Perfume. and possibly the best batch.
after day 2 developing in to a deep rich chocolate with hints of lime, liquorice and nuts.
bumped up conche temp 10c to develope some caramel flavour

new delivery samoan bean

just arrived a delivery of trinitaro cacao beans from
Sang Yum Farm, in the village of Siusega, Upolu Island, Samoa.
these are un-washed beans and with a 7day ferment cut very well.
Roasted the first lot yesterday and initial tasting is very nutty. similar to some beans i had a couple of years ago.
Very distinct roasted hazelnut flavour, so should make an outstanding chocolate.

organicFijian 67%

finished last pour on latest batch of organic Fijian 67%. From Koko Is, much deeper and stronger chocolate quotient than supply from other parts of Fiji. This is a mix of trinitaro & forastero and the later really dominants the first flavour notes on the palate. The trinitaro brings the citrus tropical fruis to the end of the palate. in this chocolate pink grapefruit and guava dominate.
the lighter roast brought out the fruits in force.
Being washed beans may have also reduced the herbaceous flavours usually present in cacao of this origin. Also a lower cocoa butter content than Samoa which results in a thick treacle melt on the palate.

Osmantus Oolong tea from Ali Shan Mts Taiwan now in stock

Osmanthus in Chinese is called Gui Hua


Osmanthus in Chinese is called Gui Hua, The best Gui Hua is in October. It comes with the best osmanthus fragrance. We use fresh Osmanthus to scent with best grade of Organic Taiwan Oolong. Oolong is absorbing the fragrances from the fresh osmanthus flower, which produces a superb floral fragrance, smooth and fruity sweet taste. The osmanthus has a rich and long lasting fragrance.
Taste Rich and long lasting fragrance, smooth and lovely sweet taste, Has a hint of peachy flavor.
Appearance: Golden yellow Osmanthus flowers mixed in with Organic Oolong tea leaves.
Place of Origin: Taiwan
Harvest Period: Autumn '08

organic Fijian 65% dark chocolate

the first batch of organic Fijian 65% dark chocolate is out of the conche after 64hrs. Origin is from Koko Island. Different terrior to previous Fijian's. Much deeper chocolate with a medium palate finishing with a pink grapefruit, guava flavour