Husband and wife team Josh and Jacqui Bahen make stoneground chocolate from bean to bar on their family farm in Margaret River. Lead by a 1930s Barth Sirocco Ball Roaster and a 1910 Guitard Melangeur, the chocolate machines operate slow and cool – a traditional approach to chocolate-making that returns to a slower pace of a previous time. With a former life as a winemaker, Josh Bahen takes a purist approach, respecting flavour and a connection back to the source. This succulent bar fuses organic milk chocolate with slow roasted Australian macadamias drizzled with Jarrah honey. Wow. All natural ingredients: cocoa beans, organic raw sugar, organic milk powder, organic cacao butter, macadamias and Jarrah honey.

<p>Husband and wife team Josh and Jacqui Bahen make stoneground chocolate from bean to bar on their family farm in Margaret River. Lead by a 1930s Barth Sirocco Ball Roaster and a 1910 Guitard Melangeur, the chocolate machines operate slow and cool – a traditional approach to chocolate-making that returns to a slower pace of a previous time. With a former life as a winemaker, Josh Bahen takes a purist approach, respecting flavour and a connection back to the source. </p>
<p>This succulent bar fuses organic milk chocolate with slow roasted Australian macadamias drizzled with Jarrah honey. Wow. All natural ingredients: cocoa beans, organic raw sugar, organic milk powder, organic cacao butter, macadamias and Jarrah honey.</p>

Bahen & Co - Honey Macadamia Milk