What it is:
Chocolate Culture Club is the brainchild of MK, a coffee and chocolate producer and fermentation expert. His philosophy is that chocolate doesn’t need fruit, coffee, chilli or any other additions to be deeply flavourful. Instead, he focuses on the natural depth and variety of flavors that emerge from the fermentation process.
Why we love it:
When we sampled the hot chocolate, its complexity and rich, robust aftertaste lingered pleasantly on the tongue for what felt like an age. The secret? Fermentation. Cacao fermentation is a delicate process. Change just one variable – temperature, humidity or fermentation time, for example – and you’ll end up with a completely different product. Applying his fermentation knowledge to cacao, MK produces chocolate that’s naturally full of flavors without adding anything.
However, this complex process does mean Chocolate Culture Club’s products aren't cheap. They’re also committed to paying farmers a fair wage. So, when you savour their products, you’re not only tasting the depth of careful fermentation, you’re also supporting the farmers and communities behind every bean.
Time Out tip:
If you get a chance, try their raw chocolate. It’s tasty and packed full of nutritional value. Plus, chocolate’s natural mood-boosting properties are maximised in its raw form, apparently.