Hello fellow chocolate loversThings may be filling us with uncertainty as this week rolls on, but it is the perfect opportunity to come together as a community and support each other.We ask you to support small and local businesses including bakeries, butchers, the small fruit and veg shop down the...
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...
The mornings have been a bit cooler, so the hot chocolate is flowing and sweet pastry is mouthwatering and the warm glow is filling everyone, autumn is on its way in Hobart and chocolate is the remedy for the coil breeze.See you at 3 Victoria Street#federationchocolate #Hobart #Hobartcafe #hobartandbeyond #hobarteats...
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...
