Bean-to-bar chocolate specialists in Wellington, New Zealand

The Chocolate Bar is a retailer and enthusiast of craft chocolate, with a particular focus on the bean-to-bar movement. You'll notice that our shop allows you to search not just by the brand or chocolate style, but also by the cacao bean origin. This is because we think it's very important to be aware of where your food is coming from and to simplify the connections between the farmers, the chocolate makers and you, the customers. This is as much about people as it is about chocolate. We hope you enjoy exploring what our little store has to offer – the collection is always growing so do pop back occasionally to see what's new. There's a whole world of craft chocolate for us all to explore!

From the blog

  • Recipe: Chocolate, Coconut and Porter Pudding

    craft chocolate recipe

    This is a reasonably easy and mind-blowingly delicious dessert. Technically you can use any dark chocolate but if you use higher quality chocolate, the end results are going to be even better. I would really recommend using the Spencer Cocoa Dark or the Taza Cacao Puro.

    Also, you can serve this in any kind of vessel but using little glass jars definitely looks the coolest. I used chocolate shavings as a garnish but you could also try using cinnamon or thinly sliced banana.

    Ingredients (Serves three or four)

    350ml porter

    4 large egg yolks

    500 ml coconut cream (kept in the fridge overnight)

    115g dark chocolate (around 70%)

    170g coconut sugar

    4 Tbsp icing sugar

    craft chocolate recipe

    Step 1

    1. Whisk together 170g of coconut sugar with the four egg yolks in a large bowl.

    2. Pour 120ml of porter and 300ml of coconut cream into a saucepan. Set over medium heat, whisking occasionally until bubbles begin to form.

    3. Stir in 115g of dark chocolate and whisk until smooth.

    craft chocolate recipe

    4. Slowly pour this mixture into the eggs and sugar, whisking constantly.

    5. Return your mixture to the saucepan and place on a low heat. Whisk regularly for around ten minutes, until the mixture thickens up.

    6. Pour your mixture into the glass jars, leaving a few centimetres of room at the top. Cover and refrigerate for a few hours.

    craft chocolate recipe

    Step 2

    1. Bring 230ml of porter to the boil and simmer until reduced to about 2 Tbsp. Be careful not to over reduce - you’ll end up with a very sticky pan. (Yes, I did that the first time.)

    2. Pour 200ml of cold coconut cream into a bowl and add in 4 Tbsp of icing sugar. Whisk until thick and gloopy - an electronic whisk is best but you can do it with a hand whisk. If you’re struggling to get it thick, place the bowl in the freezer for 15 minutes and try again.

    3. Add in your porter reduction and whisk again.

    4. Get your jars out of the fridge and top them up with the whipped coconut cream.

    5. Garnish with chocolate shavings (or whatever you like) and you are ready to go.

    craft chocolate recipe

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