Who would think that the creaminess of 'milk chocolate' can be achieved without the cream? You better believe it can! Made with 50% Peruvian cacao, the addition of organic oats ground into a fine powder lightens the chocolate, and creates a smooth mouthfeel.
Tasting notes: Creamy, dried banana and cherry.
Ingredients: Cocoa beans, organic cane sugar, organic oats, cocoa butter.
65g
Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.
Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.
There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.
Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.
Tasting notes: Creamy, dried banana and cherry.
Ingredients: Cocoa beans, organic cane sugar, organic oats, cocoa butter.
65g
Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.
Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.
There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.
Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.