A soft and chewy vanilla nougat studded with crunchy, slow-roasted almonds: this is tradition at its best. Josh Bahen roasts, cracks, winnows, stone grinds, conches and ages his exotic cacao beans in very small batches using vintage mechanical machinery and a ridiculous attention to detail that is evident at first bite. It’s every dementor’s nightmare.
Bahen & Co
Made by a former wine-maker in Margaret River using century-old Spanish equipment and honourably sourced cacao beans, this is hands down the best chocolate in Australia right now.