STORIES, INDUSTRY NEWS AND RAMBLES OF A RAW CHOCOLATIER
This third recipe from Amy Levin brilliantly combines mint, matcha and chocolate to create a stunning and tasty mint delight!
With Christmas right around the corner, it seemed a great time for a mincemeat ganache tart. Check out the latest recipe from Amy Levin using Elevated Cacao’s Maca + Hazelnut chocolate.
Our chocolate guru shares a holiday recipe for Walnut Cranberry Brittle using our 75% dark Cacao + Pink Salt Chocolate. It’s not too late to make the perfect gift for that special someone!
For your delight and pleasure, here’s a delicious recipe with a lush centre that we’re sure you will enjoy! It combines two of our favourite flavours, Maca & Orange.
It’s mango season! And we are singlehandedly trying our very best to relieve the island of as many mangoes as possible.
For all you fellow business owners out there, you know that owning your own business is one of the greatest things you can do.
One of the things we pride ourselves on as artisan chocolatiers is that we try to do as much as we can ourselves, and by hand, as possible.
Tempering chocolate is fun but takes some time to master. Once you get the knack, it’s the best way to enjoy your chocolate.
Last weekend, Paul and I had the pleasure of going to Jembrana to check in with our cacao and see what was new in North Bali.
Mousse makes a quick and easy dessert when you simply don’t have enough time to temper
chocolate. Balance with candied almonds and you’re in for a treat!
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