Lemongrass adds lovely subtle citrus and spice accents to the berry notes in this 70% dark chocolate. This delicately balanced bar is a must if you like something special. Paired with a glass of champagne, you can skip dessert altogether. Cocoa from Dennis Bodie The cocoa used by PURE Chocolate is supplied by Dennis Bodie. A farmer in a hamlet in the middle of the John Crow Mountains called Tom’s Hope (in Fellowship in the parish of Portland). To find Bodie’s farm, you really need the help of the locals. There are no street names, no house numbers, nor does the farm have a name. Dennis Bodie owns the farm. It is his pride and joy; he has pledged his heart and soul to his farm, does not go on holiday but, he says, enjoys the sound of the stream and nature around him every day. His cocoa is a cross between Criollo and Trinitario, fermented and dried by hand. In chocolate making, what happens at harvest and after is crucial. Thanks to the special process, the extraordinary cocoa taste of the original cocoa beans is preserved as best as possible.
Les merNights on rough ground Nights in the (sub)tropics are pitch black. You don’t see a thing – but your other senses are sharpened. You hear every shiver, your smell intensifies. With their noisy midnight concert, nocturnal birds, insects and other animals salute the darkness. Listen carefully and the cacophony suddenly becomes the most beautiful melody you ever heard. Inhale the scents of exotic plants. The forest’s sounds, smells and tastes make you understand the night. The Equator Collection Chocolatier Domantas Uzpalis says: “For me, the concept of the Equator Collection is that I use ingredients coming from one ecosystem. Because the water, the earth, the minerals of that ecosystem is the life of the plants. And inherently, living things that grow together, will taste better together. Every bar from this collection is made with ingredients originating close to the equator. With vivid, intense aromas blended into a tropical chocolate. Friends, jump into the tropical adventure!” The cocoa beans Domantas uses are from El Ceibo, Bolivia.
Les merWarnings and usage: Do not grind more than 60g of beans per use - it's not a large batch grinder. Do not grind very light or very dark roasts at 0-2 clicks. This will overheat the grinder Do not wash, keep away from water Avoid fast chargers. Use 5V - 1A or 2A adapter (small phone charger) Do not shake grinder while working Keep fingers and all other body parts out of the grinder while operating! https://www.youtube.com/watch?v=Y9FT6meM9jU
Les merMenakao, deeply rooted in local production, operates from its chocolate factory in Ambohidratrimo, near Antananarivo, Madagascar. This factory is distinctive for transforming Grand Cru beans, exclusively sourced from Madagascar, into 100% Malagasy chocolate bars. Fine Malagasy Cocoa: Madagascar chocolate is renowned for its unique floral notes, a touch of acidity, and a slightly astringent finish, making it an exceptional cocoa recognized globally. Since 2016, it has been labeled as "Fine Cocoa" by the International Cocoa Organization (ICCO), ranking it among the world's best. Ethically Committed Brand: Menakao's approach of processing cocoa beans locally into chocolate helps shorten the intermediary chain, contributing to Madagascar's economic development. This initiative ensures that the country not only produces cocoa beans but also benefits from the value-added processing industry, leading to more equitable income distribution. Quality and Traceability: Working closely with five plantations, Menakao ensures the quality and traceability of each cocoa batch received and processed. Regular visits to their partners allow them to monitor the quality of the beans throughout every stage, from harvesting to sorting, and even the cleanliness of the trucks transporting them. This commitment to quality extends to the choice of ingredients used in their chocolate recipes, ensuring a premium product in every bar. Bars with the Faces of Madagascar: At the heart of Menakao chocolates, there are women and men! We therefore wanted to illustrate our shelves by putting forward the faces of the different ethnic groups that represent the Malagasy people, who are very little known. The Tanala, the Betsimisaraka, the Mahafaly, the Antanosy, the Bara or the Merina, all represented in their headdresses and traditional clothes. A tribute and a desire to discover a country with multiple cultures that make the richness of Madagascar. Also a wink from the founder of Menakao, who wanted to recall four generations later the first commercial activities of the family: arriving at the beginning of the 19th century, it began in the sale of postcards. These magnificent portraits visible on our cases, painted by the late artist A. RAMIANDRASOA, illustrated postcards of the period.
Les merThe cocoa beans for this chocolate come from the APACH cooperative (Asociación de Productores Agroforestales de la Cuenca Rio Choloma), which has 110 member farmers. They live and work in the area around the city/municipality of Choloma, which comprises 41 villages. The cocoa is grown in the forests – agroforestry – at the foot of the Sierra del Mérendon, on the border of Honduras and Guatemala.
Les merhttps://www.youtube.com/watch?v=pta7Qzglmkw&t=2s; Suggested Brew Recipe Using the included funnel, fill two brew bags with 160g coarse ground coffee. Place brew bags in uKeg and fill with 1.5 liters water Screw on cap and place in the refrigerator for 12-24 hours. Remove brew bags and add 400ml water Charge cap with N20 cartridge, then place on uKeg to charge to full pressure Shake for 1-2 minutes Drink and enjoy
Les merThe Details: Sold in both walnut and maple wood. This is the Maple version. Kit includes kettle handle, top lid pull, and appropriate hardware to assemble to your kettle (Phillips head screwdriver not included) Fellow kettle sold separately Compatible with Stagg Pour-Over Kettle, Raven Tea Kettle, Stagg EKG/EKG+, Corvo EKG and Stagg Mini. For stovetop kettles, only compatible with electric and induction stoves. Not compatible with gas stoves. (Wood and gas flames don't mix!) We advise against pairing the walnut option with our matte white kettles because oils from the wood can stain the immaculate finish Wood care instructions: Because wood is a natural product it is prone to drying out and warping. Wood components that are exposed to high heat and steam like the lid pull and handle can eventually crack or dry out (like repeatedly putting a cutting board in a dishwasher). To prevent this, we recommend periodically applying mineral oil to the lid pull & handle once per month - and buffing with a soft cloth. It’s also good practice to do this any time you notice the wood feeling especially dry.
Les merThe cocoa beans for this dark chocolate bar originate from the Mekong-Delta in the south of Vietnam. The bar is special in more than one way. Its taste is special: spicy, with a sharpness to it reminiscent of Asian food. But additionally, the beans are grown by several farmers and brought to a processing station for fermentation and drying. The processing plant is inside a school for children with special needs. The company Vietcacao processes the cocoa beans and at the same time guides the children towards meaningful work. Very special, indeed! The relationship between Morin and Vietcacao is strong, and developed through Erithaj, a brand based on Vietnamese cocoa which is produced in the Morin factory. The Erithaj brand owners were involved in the founding of Vietcacao. Clearchox sold Erithaj for a while, but notwithstanding the excellent quality it was hardly bought.
Les merB3 Flat filters are packaged in a flat stack with pre-folded creases for users to fold. FILTER PREPARATION Fold the 4 edges of the filter following the indentation marks on the paper. It is not necessary to keep the flat bottom shape of the filter; you just need to go over the folds. Place the filter on top of the dripper and press the central part of the paper downwards. Rinse the filter, starting from the centre and moving towards the outer edge by pouring hot water in a circular motion. Make sure that the entire surface of the filter is stuck to the walls of the dripper, without leaving any air channels between the filter and the filter holder. The image shows how the filter should look before starting the infusion.
Les merFounded in 2019 by Jacob, Mellōw chocolate is a Copenhagen-based chocolate brand rooted in ethical and sustainable practices. Born from a suitcase of cocoa beans from Panama, Mellōw has evolved from initial experiments in Jacob's kitchen to a dedicated production facility. Their chocolate, made in small batches, prioritizes human rights, biodiversity, and sustainable cocoa farming. Mellōw chocolate is committed to slave-free and child labor-free chocolate, supporting cocoa agroforestry to combat deforestation. They blend science and art to craft chocolates that retain the natural benefits of cocoa beans, using natural and unrefined ingredients to preserve antioxidants, vitamins, and minerals. Jacob's vision for Mellōwis simple yet profound: to produce the finest quality chocolate with just two ingredients - ethically sourced cocoa beans and unrefined sugar. Mellōw's approach encompasses sustainable practices, ethical partnerships with farmers, organic ingredients, and plastic-free packaging. Focused on preserving the nutritional qualities of hand-picked cocoa beans, Mellōw chocolate develops its processes scientifically. They aim to inspire with well-designed products, collaborating with local creatives, all while striving to raise the bar in the chocolate industry.
Les merINNHOLD AGNIESZKA ROJEWSKA • World Barista Champion 2018. KAFFEBAR I FJELLHEIMEN • Baristabudeie ved foten av Jotunheimen. PEPPE TRULSEN • Kaffe, møbler og eventyrlyst. COLOMBIA • Som skapt for kaffe. CROISSANT • Frida begeistrer med gladbakst i Oslo. MILJØBRENNERI PÅ VESTBY • Effektivt og bærekraftig. LIZA WAADE • Kaffe ble redningen. AUDUN COFFEE • Norsk kaffebrenner med base i Polen. KAFFECOCKTAILS • Barista møter bartender. ESPRESSO • Mye har skjedd på espressofronten. KUNST OG KAFFE • Så fine kan kaffeposene bli. TESTET, GODKJENT OG ANBEFALT • Her er de første godkjente kvernene. TRANSPARENT HANDEL • En åpen verdikjede. TA SANSENE I BRUK • Smakshjul, farger og assosiasjoner. GODKJENTE KAFFEMASKINER • Se etter godkjenningsmerket. VERDENS KAFFEPRODUKSJON • Tall og fakta. KAFFEBRENNERIER I NORGE • Her finner du oversikten
Les merThe botanical name of the goldenberry is physalis peruviana. The second word already indicates that it comes from Peru and the surrounding area. So also from Ecuador. It is better known as the Cape Gooseberry. The cape in the name has nothing to do with the cape in South Africa, but with a cloak, the cape.
Les merSpecifications: Color: Iron Gray Weight: 775g Dimensions: 14x18x5.6cm Grounds Capacity: 35-40g Materials: Wood, polycarbonate, silicone, stainless steel & aluminum alloy Burr size: 48mm conical Adjustment per click: 8.8 microns https://www.youtube.com/watch?v=-QO1OnDSSbc&t=99s; Learn more about the 1Zpresso product line-up in the 1Zpresso product brochure
Les merDiscover a truly unique treat with our limited edition 70% dark chocolate, a distinctive fusion of the finest cocoa beans from the vibrant Saloy region and the rich essence of Don Papa, an exquisite single island rum. Tucked away within the tropical mountains of Davao, the small community of Saloy, home to just 2100 inhabitants, is renowned for its cocoa, nurtured by pure spring waters winding through lush forests. While Davao was once a cocoa hub, Saloy remains an idyllic retreat, nestled far from city life amid the lush tropical forests. Since the early 2010s, Don Papa has proudly brought the Philippines into the global spotlight as a distinguished rum-producing nation, embodying the true essence of artisanal Filipino craftsmanship. Given the Philippines' notable reputation as one of the world's foremost rum-loving countries, the introduction of Don Papa filled a longstanding void, merging tradition with innovation in the spirits industry. Experience the perfect culmination of exceptional chocolate and premium rum with our unique blend, showcasing the perfect amalgamation of the finest chocolate and the essence of the best Filipino rum, promising an unparalleled sensory journey for all chocolate and rum enthusiasts.
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