https://makiragold.com/wp-content/uploads/2018/07/cropped-0966-SPC-CMYK-logo.jpg
Instagram
Last week Brian visited the North QLD Cacao research centre at the Department of Agriculture. Graciously hosted by cacao experts Yan and Massimo, he inspected new planting techniques for improving resilience and yield and also tasted some chocolate made from beans using a new bean fermentation technique. Looking forward to working more together in the future!
NEW batch means NEW boutique coffee roaster featured in our “50% Caffè coconut MYLK chocolate” @icklecoffee has provided a very unique coffee bean with the fragrance of mandarin 🍊 super special and goes so well in our recipe with a touch of @herbiesspices cinnamon quills ground into it.
This is one of the most incredible chocolate bars we have ever created, it’s in honour of the big bad wolf beer which I incorporated into the flavour of the chocolate itself and in honour of the grains used to make the beer, I individually toasted them all and made a brittle out of it which is studded inside the bar like it’s breaking out!
Artist “Vincent De Gouw” of “Adgraphics” and his latest master piece at the shop- The vision for me was having a map of all the islands in the South Pacific… This vision was around long before Covid hit and when it did, got pushed off the shelf and has been floundering around from time to time… Vince took it to the next level with chocolate inspired drip and map layout all to scale..You only need to give him an idea and he runs with it!
Doing great things with great people! Posted @withregram • @onedropbrewingco
“75% Ngali nut brittle” is quite the mouthful… Featuring Solomon Island grown Ngali nut that we lightly toast, mix with a toffee and spread out to cool. Then re-bake it again, cool it and sandwich it between 75% housemate dark classic chocolate. Finally we crack it up into 100 gram plus bags for sale ... NOW finally available on the website online shop as well as in-store. This is one of those beauties that gets stuck in your teeth and has you going back for more. The 75% dark balances nicely with the toffee notes and buttery Ngali nut. An absolute pleasure to make and enjoy!