Producing tasty blocks of single origin chocolate in New Zealand’s first bean-to-bar chocolate factory, Rochelle Harrison and Gabriel Davidson have created a full cocoa experience. Their renovated open factory space is available for all to go chill out and take it all in while enjoying the best hot chocolate of your life.
The cocoa beans are sourced from Peru, Dominican Republic, Trinadad Tabago and Madagascar. Rochelle and Gabriel have been exploring options in Papua New Guinea which is allowing them to build more direct relationships with their growers.
The freshly roasted stone ground beans and organic cane sugar produces different distinct flavours. This natural process allows the taster to experience the distinct flavour characteristics that come with each independent region.
Once roasted, the next transformation from bean to bar takes place in front of your eyes, which helps to round off this full chocolate education. The chocolate is then wrapped and then ready for distribution. Wrapper types are individually designed by local artists to depict creative imagery involving its origin.
No doubt this will change your chocolate habit and start a new kind a natural intimacy that may even lead to death by chocolate.