From our our mutual love of coffee and chocolate, we were drawn together to create something truly special. And through our adventure we have discovered many similarities in our worlds. For example, both the best cocoas and coffees come from the seed of a fruit and are grown 20 degrees from the equator. In both cases beans are left to ferment before being dried, and then roasted. Cocoa then has additional steps to complete the process in order to be turned into chocolate.
Over the next few months we went through the process of pairing different blends of coffee with different chocolates. In the spirit of “faire un canard”, a French expression for dunking sugar cubes into coffee, we came up with delicious dipping shards of 70% Colombian chocolate, incorporated with a light sprinkling of crisp, roasted coffee grains.
Coffee Brittle is now available direct from Coffee Monger’s, Christchurch Confectioners, and soon, will be served with coffee in a number of restaurants.
Coffee Brittle is the ideal gift for Mother’s Day!
Megan Spink and Andy Fielden set up Bodega, in Christchurch, Dorest, in August 2016. Bodega is independent wine bar, wine merchant & deli in Christchurch. They are passionate about high quality wines from small traditional wineries with a focus on natural organic wines.
As part of the drinks menu they have recently added the Miss Witt milk hot choc stick following a visit by Andy & Megan to the Miss Witt kitchen workshop. The milk hot choc sticks have been going down a storm during the day when you may fancy a smooth warm drink to keep you going rather than a glass of wine.
Each month Bodega holds different events. As part of the World of Port evening, the last port to taste was Graham’s Quintados Mavedos 2004. This has a long finish with rich fruit aromas such as blackcurrants, blackberries and black cherries. This was paired with 70% Columbia dark chocolate shards. The slight acidity of the chocolate cut through the richness of the port making it the perfect drinking companion! Look out for future events when chocolate will be featured paired with different drinks.
Tha perfect pairing, 70% Columbia dark chocolate shards and Graham’s Quintados Mavedos 2004