Killer Coffee Like Never Before

Premium chocolate and rich smooth coffee go together even better than you imagine. Made in partnership with the chocolatiers at 17 Rocks, our Killer Coffee Craft Chocolate Bars are a unique new offering that is quickly becoming everyone’s favourite treat.

For those wondering what we mean by ‘premium craft chocolate’, how it’s made, and why your tastebuds love it so much, we’ve put together this information to sate your curiosity and make you feel good about enjoying genuine, pure chocolate

The Cacao Bean

Start from the very beginning. Cacao trees are a sensitive plant that need specific conditions to grow well. The chocolatiers at 17 Rocks source their beans from Biabi Kulkul, Karkar, Madang, Papua New Guinea. Differences in warmth, water, and exposure to sunlight can have a big impact on the resulting beans.

Industrial chocolate makers have trained people to see chocolate as just “dark” or “sweet”, but chocolate can be much more. Craft chocolate shouldn’t taste like just “chocolate”: cacao beans from different locations and undergoing different processes exhibit a range of complex flavours just like high quality wines or coffees.

17 Rocks is dedicated to bringing chocolate back to its roots, making pure chocolate that shows off the nutty, earthy, fruity flavour profiles of the cacao bean.

Cacao beans are scooped from their pods and fermented, where the pulp surrounding the bean turns into alcohol. This is a critical phase in the development of the bean’s flavour potential, directly affected by the temperature and how many times they are rotated in the process. The batches are kept separated to make sure they remain single origin.

After around 14 days of fermenting and drying, the beans are shipped straight to 17 Rocks in Brisbane.

Roasting the Beans

Meet Big Bertha, the 1960’s ball roaster at 17 Rocks. Roasting is a very important part of the process as it directly affects the flavour of the resulting chocolate.

17 Rocks roasts their beans low and slow as each bean contains around 50% cacao butter. The temperature and timings have to be carefully controlled, as too hot and too quick will make the chocolate taste bitter.

Sounds a lot like what we do with our coffee.

Deshelling to the Nib

Roasted beans are then winnowed to take off the shells: once deshelled, the beans are called cacao nibs. Nibs are the raw ingredient in chocolate, but can actually be eaten on their own or added into cake/biscuit mixes or cereal. They offer a range of health benefits and are good for boosting your immunity.

By the way, cacao shells can be used for:
 Cacao tea, 
 Chocolate beer, 
 Body products,
 Adding fibre to your cereal,
 Garden compost

The nibs are then poured into a warmer to release the fats and remove volatile acids. Once liquified, the cacao liquor is refined by a stone grinder that conches the chocolate over a 48-hour period to give it a smooth rich texture. The chocolate is then filtered to remove any residual shell, rested for three weeks to let the flavour develop.

Finally, the chocolate is tempered: heated and cooled to stabilise it, giving it that smooth glossy look, making it firmer and keeping it from melting easily in your fingers.

The chocolate recipes at 17 Rocks are simple:
100% – just nibs
Dark – sugar and nibs
Milk – sugar, milk and nibs
White – cacao butter, sugar and milk

And the process is carefully controlled to make sure only the pure flavour of the cacao bean makes it into the final chocolate.