It’s time for our favourite part of this in-depth look at how chocolate is grown and produced. This part is all about us, the chocolatiers!
A chocolatiers job is to take the chocolate makers product and turn it into confections.
Life has looked a whole lot different for all of us lately, but right now it’s Victoria that is really doing it tough. Coronavirus has hit our Victorian friends pretty hard, with the latest restrictions bringing curfews, more business closures, and a whole lot of isolation and uncertainty.
The good news is, despite being hundreds – or thousands – of kilometres away, there’s still things we all can do to help our Victorian friends through the next few weeks and months. Now more than ever it’s important we remind them this won’t last forever, that they’re not alone, and, most importantly, that they’re loved. So how can we do that?
This October we're celebrating LGBT History Month with the latest Bar of the Month.
We're tipping our chefs hats to community icon Harvey Milk, with a limited edition bar.
Learn more about Harvey Milk in our profile of this community icon.
Welcome to Part 2 of our series exploring the world of chocolate and how it makes it to your favourite chocolatiers.
Haven't seen Part 1 | Country of Origin yet? Check it out, then loop back to join us.
In Part 2 we’ll dive into the chocolate production process and explore how cacao beans are turned into chocolate.
We need to bear witness to the tragedy of First Australian deaths in custody, which happen and barely make the news here. From what’s reported on the news, you wouldn’t know it, but there have been 432 Indigenous deaths in custody since the Royal Commission in 1991. And 0 police convictions.
Are you ready to take a journey through chocolate with us?
We’re kicking off our blog series for you with an in-depth look at how chocolate is made and what it takes to get your favourite treat to you from farming, to processing to production.