Denmark Chocolate Company

THOSE OLD EUROPEAN CHOCOLATIERS KNEW A THING OR TWO!...... They worked out the pairings around a 100 years ago.
Pictured are a small batch of Orange and Cognac fresh out of the mould. Orange finish comes from orange zest seeped in cream for hours. Add jarrah honey, butter, cognac and gently introduce to tempered milk couverture.
Traditional ganache that has stood the test of time. We had a little left over. We may just have that on toast tomorrow for breakfast.THAT’S LIVING THE CHOCOLATE LIFE!!!

WE HAVE COME TO LOATHE THIS ALARM CLOCK IN RECENT WEEKS……… Over the years it has rung a few time a week to interrupt our slumber in the early hours for a chocolate production run. Throw World Cup Football into the mix and we are up at an ungodly hour just about every day. School holiday high chocolate demand means no let up! We are coping and only a couple of games to go! Truth be known we wouldn’t have it any other way.
Chocolate and Football that’s living the good life!

DEDICATED TO THE RURAL CHOCOLATE LIFE…….. Two regulars enjoying a break from the rainy weather on our veranda today.
Our Hot Chocolates contain around 40g of the finest European Couverture. They are a solid hit of chocolate!
Never in 10 years of trading has anyone come back for seconds. These guys broke the mould. They came back for seconds and were contemplating a third!!! (There may have been some truffles consumed as well)
... If there was a “Chocolate Olympics” these guys would be Gold Medal contenders.
Lovely people dedicated to consuming Fine Chocolate in beautiful rural Denmark.
That’s living the Rural Chocolate Life!
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THE RURAL CHOCOLATE LIFE…. Our crusty Fig Loaf fresh out of the oven! We serve it with a slab of our Walnut Dark Chocolate. Toasted and dipped in olive oil and chocolate balsamic. It’s divine on a cold day!!

PROBUS KEEP CHOCOLATIER ON TOES…… Albany Central PROBUS came out to see us this week. They enjoyed a “Chocolate Themed” morning tea before going through a chocolate tasting session.
Our chocolatier gave a short talk on the history and production of chocolate through the ages before fielding questions from the thirty five gathered attendees.
... The questions came thick and fast and covered all aspects of consumption and production. A great morning! A great bunch of people!
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IMPROVE YOUR LOVE LIFE BY DOING WHAT THE MOUNTAIN MEN DID AT HALF TIME…… A stunning second half performance by the Swiss football team at the World Cup had Serbia reeling and set up a close fought 2-1 victory for the Swiss. Commentators are attributing the victory to extreme fitness from a strict and gruelling pre-cup training schedule. But we know better. Insiders tell us the coach dispatched the customary half time oranges to the trash and handed out bars of 70% Swiss chocolate to all players with instructions to eat and energise. The rest is history! So eat chocolate with your partner in bed!

SOCCEROOS DESERVING OF CHOCOLATE....... great to see our National Football Team on the world stage. They worked so hard and deserved a point but the beautiful game can be so cruel. A dubious penalty decision against former Glory defender Risdon reminiscent of similar decision against Lucas Neil in 2006 World Cup.
Keep your heads up boys!

KALAIDOSCOPE OF AUTUMN COLOUR AT DENMARK CHOCOLATE COMPANY…… Our cottage garden beds still offering up so much colour. Lipstick Maple now a brilliant red! Our Ruby Port ganache is a great chocolate treat on an autumn day!

Chocolate production Marathon continues but Chocolatiers are tiring…… The final few days of Easter production! 🐰 We will be knocking out the truffles over the next few days to supplement our stockpile of moulded and enrobed chocolates. This is not usually a time for new product development but what the heck! Photo shows our latest creation. Chilli and Lime Truffle. Dark unctuous ganache infused with hot chilli and tart lime then dusted with “Extra Brute’ cocoa powder.
I made this first batch a bit on the hot side!!! 🌶🔥 Whoops!

What is a Ganache??? Must be the question most asked of chocolatiers. Put simply it’s an emulsion or blend of delicious ingredients. Cream, butter, fruit extracts and fortified wines are commonly included. These are gently blended with a couverture chocolate type (milk, dark or white) to achieve a balanced ganache where each ingredient has a subtle presence on the palate. Nuts can be added for flavour and texture. Correct viscosity is critical. Only the perfect blend will facilitate the piping into the moulds or shells. If you have been following our posts you will know we have been prepping our shells over the last several days. We started on the ganache run yesterday.
Photos attached of our Cointreau Praline, Intense Passionfruit and Ruby Port Plum and Honey.

Chocolate Marathon Underway!!! Easter is before the school holidays this year but we still expect to sell thousands of chocolates. We start with the frames (moulds). Every indentation must be polished and decorated by hand. Often several layers of chocolate are applied to create a chocolate that not only tastes great but looks fabulous. The photo shows our frame production is already well underway. Fillings of ganache will come closer to Easter to ensure freshness. Truffle production will start the week before Easter. Being a chocolatier is a privilege but believe me this part of the job is back breaking. Hours spent over tanks of tempered chocolate aggravates the arthritis. The joys of being old chocolatiers!!!

DARK EARTHY & SOOTHING! Rich dark couverture blended with butter and cream cold infused with Tasmanian Mountain Pepper. A unique truffle. Close your eyes, let it melt in your mouth and you are alone in the Tasmanian bush!

ARE YOU A DARK CHOCOLATE SNOB??
You are missing out on so much White Chocolate pleasure. Much maligned by many who say it is not really chocolate. We say poppycock! Why not enjoy all chocolate? White couverture is loaded with Cocoa Butter and is silky smooth.
Pictured are our White Chocolate bars packed with cranberries to balance the sweetness and finished with macadamias and pistachios. Selling fast!

Every chocolatier has a favourite mould. This is ours!!! The shape and surface facilitate rapid cooling giving tempered chocolate a fabulous gloss. Just look at these stunning Cointreau Pralines. Too good to eat!

Not psychoactive!. Will not bring on hallucinations! But they do pack a taste punch!!
We call these absinthe chocolates “Green Angels.” Decorated with copper lustre reminiscent of the Arts & Crafts movement. Absinthe was once thought to cause hallucinations but this has been proven baseless. A rich absinthe liqueur infused ganache set in a dark chocolate shell. The taste and lingering finish will however will blow your mind!

Dogs, Chocolate and Tiger Snakes…..
Meet Meeka, our son’s lovely American Staffie, who drools over chocolate and stayed with us over Christmas. Around the house we have to hide our stash as chocolate is toxic for dogs and Meeka’s keen nose will locate a bar of 80% Ugandan chocolate from 10 metres. Unfortunately her nose also located a large Tiger Snake and she came off all the worse from the encounter. Thanks to the Denmark Vets for saving her bacon. May she continue to dream about the elusive chocolate feast for years to come!

Happy New Year from all of us at Denmark Chocolate Company!!
For those of you in the area, we are OPEN TODAY from 10am!

Do you know how we produce our Turkish Delights?
Here’s how:

Very rude and quite disappointing. No sales from us.

Very rude and quite disappointing. No sales from us.