Using almost prehistoric machinery, former wine makers Josh and Jacqui Bahen produce stone-ground chocolate using only two ingredients: heirloom cacao beans and organic cane sugar. A world removed from the standard supermarket variety that can contain a bunch of other additives to try to imitate the taste of cacao, Bahen & Co’s bars contain 70 per cent pure cacao which makes all of the difference. The cacao beans undertake a similar fermentation process to wine and are then roasted slowly at low temperatures in a 1930’s Barth Sirocco ball roaster to further develop the chocolate flavour. As a rule – Bahen & Co roasts low and slow.

Bahen & Co invests a lot of time searching for rare varieties of heritage cacao that produce the finest of flavours and forges relationships with the growers direct. By going direct and cutting out the middleman, Bahen & Co exceeds Fair Trade and pays prices that respect the farmer’s efforts so you can feel good about your chocolate consumption. Take a peek at Bahen & Co’s range online or pick up a block at Blackboard Coffee, ESPL. Coffee Brewers, Good Day Coffee, Canvas Espresso and Flannerys Robina.