OCHO was pretty stoked to win two gold medals for our dark chocolate at this year’s NZ Chocolate Awards. What made the win even more special was that it was in the prestigious New Zealand bean-to-bar category. There were six...
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While we have every intention of creating a profitable business to provide a dividend in the future for shareholders, we also devised a number of pillars to strive for that we think are just as important. Each year at the AGM we will be reporting on these pillars as we strive toward creating a successful and sustainable business.
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This recipe is really easy to whip up and will only take about an hour from start to finish. It is a contrast to the classic rich chocolate cake, with a more light and fluffy texture.
Chocolate doesn’t have to be a complicated product and the way it’s made doesn’t have to be a secret. One of OCHO’s goals is to eliminate the mystery around chocolate by sharing what we know, from what goes in to our bars to how we make them. This article is the first in a Spilling the Beans series about chocolate.
The chocolate world can get a little rarified at times. Is tahini the most on-trend chocolate addition or chia seeds and tumeric? Perhaps you would like to try chocolate infused with ginger, wasabi and sesame seeds, or maybe goat’s cheese and pears takes your fancy.