Our overall aim is simple – we try to make the most delicious chocolates we can. We do this by continuing to perfect our techniques. After significant trials and errors, we have specialised in sourcing the best quality beans from Bougainville, Papua New Guinea and developing more flavour combinations. We do this so that Jasper and Myrtle become synonymous with innovative flavours and fine chocolate.
We make the chocolate from bean to bar. Having searched for the best raw and fermented beans from ethical sources, we roast them to bring out their flavour. To separate the husks from the beans, we then winnow them and grind the beans into a rich cocoa liquor.
The cocoa liquor is incorporated with other ingredients in the melange, which is left to grind for at least 24 hours. We check on this progress regularly so that the chocolate is perfect.
Then, we temper the chocolate and mould it, leaving it to set at just the right temperature, before packaging it in our signature boxes. We make our chocolate in small batches so we can be sure that every bar is perfect and spend weeks testing and refining each flavour so it meets our standards of taste and texture.
We are delighted to announce that our chocolate is award-winning. Since launching our small chocolate company in 2016, we are proud to have won a total of 19 medals. Thirteen of these are in prestigious international competitions like the Academy of Chocolate in London and the International Chocolate Awards in the Asia-Pacific Division (judged in the USA) and six from nationally recognised shows (Australian Food Awards and Sydney Royal Show).
We also sell cacao beans from Bougainville, Papua New Guinea. Please contact us for further details and prices.