Mark Carniello makes chocolate with a truly Australian twist. The flavours are simple but evoke a sense of the bush. Originally inspired by TwentyFour Black Birds chocolate in the US, Cailo chocolate is made with unrefined raw Australian sugar.
They rely on cocoa farmers in Panama’s Bocas del Toro province to nurture their fascinating cacao trees with their coloured pods and then harvest and ferment the beans according to methods handed down over many generations.
Mark Carniello applies the same principal to his chocolates as a good wine maker. “Good wine is made in the vineyard, not the winery.”