Cocoa #1 is the base of all chocolate blends. Dark couverture in profile, this cocoa adds depth and deep roasted notes creating a solid flavour foundation. A lucky accident we stumbled upon 16 years ago when travelling. A true and pure cocoa.
Building on Cocoa #1's depth. Cocoa #2 adds structure, definition and finish. Sourced from a single origin farm from the Ivory Coast then alkalized under the Dutch process method in Germany. This beautiful ingredient provides harmony, mouthfeel and complexity to the blend.
The final cocoa component. Cocoa #3 finishes, combines and adds further complexity to the blend. Hints of vanilla, concentrated compote and oak. A precious cocoa making up less than 3% of the blend.
An aged, sweetend mix of light, medium and dark sugars; all blended to marry and create a new component to the blend. Providing brightness, balance and complexity our infused sugar mix is a fusion of pure Australian sugar and chef inspired emulsion techniques.
Watch and follow along with our step by step footage for a curated experiences.
Step 1: Weigh
Step 2: Whisk
Step 3: Heat & Texture
Step 4: Serve
Step 1: Weigh
Step 2: Whisk
Step 3: Heat & Texture
Step 4: Serve
notes and tips
notes and tips
notes and tips
notes and tips
notes and tips
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.
