One of my absolute joys is seeing what can be made through our stone ground chocolate making process.Working not only with amazing cacao grown on small family farms but also amazing Tasmanian products that pair so well with our chocolate.This week I have been working with our brand new wine...
Day 3 is Chocolate pouring day! After 2 to 3 days of the cacao nibs being made in to chocolate liquor we pour the chocolate out in to 1.8kilo slabs, then the chocolate is aged to allow those chocolate flavours we love to continue to develop.This aging can be up...
