Articles
Recipe: Black Bean and Cacao Stew with Mango Salsa
I’m a huge fan of using dark chocolate in savoury meals. It adds such a depth and richness to sauces, as clearly demonstrated with this black bean stew. The freshness...
Recipe: Black Bean and Cacao Stew with Mango Salsa
I’m a huge fan of using dark chocolate in savoury meals. It adds such a depth and richness to sauces, as clearly demonstrated with this black bean stew. The freshness...
Interview 002: Yoon Kim aka The Smooth Chocolator
As you may have noticed, we recently started stocking some exceptional chocolate from Australia's The Smooth Chocolator. We caught up with owner/operator Yoon Kim to find out a little bit...
Interview 002: Yoon Kim aka The Smooth Chocolator
As you may have noticed, we recently started stocking some exceptional chocolate from Australia's The Smooth Chocolator. We caught up with owner/operator Yoon Kim to find out a little bit...
Introducing The Smooth Chocolator
We're extremely excited to introduce a new member of The Chocolate Bar family - The Smooth Chocolator from Geelong, Australia. The mastermind behind The Smooth Chocolator is Yoon Kim, a chef,...
Introducing The Smooth Chocolator
We're extremely excited to introduce a new member of The Chocolate Bar family - The Smooth Chocolator from Geelong, Australia. The mastermind behind The Smooth Chocolator is Yoon Kim, a chef,...
Fair Trade vs Direct Trade
It’s currently Fair Trade Fortnight here in Wellington, with some great events and activities happening around the city that will help bring to light the ethics behind some of our...
Fair Trade vs Direct Trade
It’s currently Fair Trade Fortnight here in Wellington, with some great events and activities happening around the city that will help bring to light the ethics behind some of our...
Hazel Lee: Fine Chocolate Devotee
For The Chocolate Bar’s first interview we spoke to Hazel Lee, a well known figure in the bean-to-bar movement and a passionate lover of the Theobroma cacao plant. Amongst other...
Hazel Lee: Fine Chocolate Devotee
For The Chocolate Bar’s first interview we spoke to Hazel Lee, a well known figure in the bean-to-bar movement and a passionate lover of the Theobroma cacao plant. Amongst other...
We need to talk about the Porcini
They mocked me when I said I was planning to stock a mushroom chocolate. They said I was a fool, that nobody would buy it. And so far they...
We need to talk about the Porcini
They mocked me when I said I was planning to stock a mushroom chocolate. They said I was a fool, that nobody would buy it. And so far they...