Bahen & Co. Chocolate Chocolate 70% Papua New Guinea 75g
Bahen & Co. Chocolate

70% Papua New Guinea 75g

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Tax included.
  • Available to all delivery types
  • Special treat
  • Made in Margaret River
  • Stone ground
  • From bean to bar

Indulge in the exquisite flavor of our limited-edition 70% Papua New Guinea 75g chocolate, crafted from the finest cacao beans sourced from the lush, tropical region. This velvety chocolate captures the essence of the land, boasting an intense, full-bodied flavor with subtle notes of nuttiness, cooked fruit, and caramel. Unparalleled in taste, this exquisite chocolate will leave you wanting more.

  • In stock, ready to ship
  • Inventory on the way
Meet The Maker
Bahen & Co. Chocolate

Bahen & Co makes stone ground chocolate from bean to bar. A traditional approach to chocolate making that returns to a slower pace of a previous time.
With former lives as vignerons, Jacqui & Josh Bahen have seeded an understanding that achieving simplicity in chocolate making is harder than complex. Taking a simplistic approach to respect flavour and connect back to the source.

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GROWER DIRECT
A relationship with the growers

It is important that grower's develop a sustainable livelihood – not just on social equity principles but the surplus income allows them to stick with their existing sustainable practices and invest in higher quality fermentation and drying equipment to achieve the quality standards required.

Source: Bahen & Co.

GENETICS
Theobroma Cacao

"Cacao” or “cocoa” is the term given to the fermented and dried seed (referred to in the industry as a “bean”) of the important tropical rain forest tree Theobroma Cacaowhich is native to tropical South America.

Source: Bahen & Co. Chocolate

Flavour Compounds
FERMENTATION AND DRYING

Plant genetics is only part of the cacao flavour story. The majority of the flavour compounds, particularly the chocolate flavours are a result of the quality of the ferment. Fresh beans are placed in wooden boxes and the natural sugars and yeasts combine to kick-start the ferment and begin the complex flavour development processes involved.

Source: Bahen & Co. Chocolate

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