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.
Awarded Gold Medal at the Australian Food Awards (Bean to Bar Class) in 2016, 2017 and Bronze in 2019.
Spencer Cocoa doesn’t use any nuts or soy lecithin in their factory.
The Milk Chocolate Bar is made from 42% cocoa and awarded Gold Medal at the Australian Food Awards (Bean to Bar Class) in 2016, 2017 and Bronze in 2019. Relatively dark for a milk chocolate with a very pleasant (and moreish!) cocoa character. Flavours of caramel, toffee and vanilla.
“Excellent product. Superb cocoa flavour, with caramel and molasses notes. Well balanced with persistent, distinctive flavours…” Australian Food Awards 2016.
Ingredients: Roasted cocoa beans, cocoa butter, Bundaberg raw sugar, Australian full cream milk powder.