Spencer Cocoa Chocolate begins life as cocoa beans, grown in a village on the west-coast of the island of Malekula (pronounced mal-e-kOOla), in Vanuatu. They buy the beans directly from 2-3 families, visiting twice per year when the cocoa trees are being harvested. Their micro-factory in Mudgee, a thriving town located in Central West NSW, produces small-batches of single origin chocolate from these beans, using a simple process of roasting, grinding and tempering.
Spencer Cocoa doesn’t use any nuts or soy lecithin in their factory.
The Dark Chocolate Bar is made from 72% cocoa and was awarded Gold Medal at the Australian Food Awards (Bean to Bar Class) in 2015, 2016, Bronze in 2017, Silver in 2019. Flavours of tropical fruits, tobacco, toffee, caramel and malt. Well balanced bitterness, sweetness and tartness. Aromatic hints of rosewood, coffee and cherry.
“Excellent product. Intense nose with smoke and whiskey notes… caramel and treacle flavours. Well rounded and balanced” Australian Food Awards 2016.
Ingredients: Roasted cocoa beans, cocoa butter, Bundaberg raw sugar.