This milk bar is now made with fabulous Makira Gold beans from the Solomon Islands. Fermented and dried under the supervision of one man, Lenard Nahurua. The Soleo bar celebrates smoothness, strong hints of caramel, earthiness and an ever so slight nuttiness. It is sweet yet also savoury at the same time. Suggested parings: Chardonnay, Semillon, Moscato, Rosé, Botrytis, Port, Tawny & Muscat.
Deniz Karaca started working with chocolate at age 16 in Germany. In 2014, he and wife Kylie founded Cuvée Chocolate in 2014. Living near the Mornington Peninsula they have always been passionate about food and focused Cuvée on pairing chocolate with wine. Initially they made their bars with European covertures chocolate. It was popular & you could find bars in all the winery regions of Australia. But they realised they wanted to control the process and flavours in their bars and in 2019 they converted to making their own chocolate. They've loved the new challenges and rewards that come with making their own chocolate we're delighted to welcome them to the Australian bean to bar scene! See more
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