OUR STORY
From a home kitchen.
With a world of curiosity.
Two people, a new beginning and a love of good chocolate.
LI PENG & PETER
It began in July 2015.
Li Peng and Peter left the public service to make chocolate. Their first factory was their home kitchen. Today, Jasper and Myrtle makes chocolate in its own factory and shop in the Dairy Road precinct, Fyshwick.
The place has changed. The care that goes into every batch hasn’t.
Our first batch. Our home kitchen.
Bougainville, bean by bean.
Our cacao is sourced direct-trade from Bougainville, Papua New Guinea. We visit the farmers every year. Knowing the people behind the beans is part of knowing our chocolate.
A WEEK IN THE MAKING
Bean-to-bar, start to finish.
Whole cacao beans. Small batches. Every step in our own Fyshwick factory.
- 01Sourced
- 02Roasted
- 03Cracked and winnowed
- 04Ground slowly, about a week bean-to-bar
- 05Tempered and moulded by hand
“We make good delicious chocolate properly.”
Li Peng
A MOMENT TO SAVOUR
How a chocolate judge tastes a bar
- 1
Shine
A glossy surface tells you the chocolate was tempered well.
- 2
Snap
Good chocolate breaks with a clean, sharp snap.
- 3
Aroma
Breathe in before you taste. Single-origin cacao has its own fruit and earth notes.
- 4
Melt
Let it melt on your tongue rather than chewing. The flavour unfolds as it warms.
- 5
Origin
Every bar starts with cacao from Bougainville, sourced direct from the farmers.