Debb Makin has lived in America, Kenya, South Africa, the UK and New Zealand, and worked as a zoologist and events manager. But her passion has always been chocolate.
After training with Kirsten Tibbals of Melbourne’s Savour School, and then the team at Dandelion, she’s brought all of her skill and passion to Melbourne to start Ratio Cocoa Roasters - one of Australia’s newest bean to bar chocolate makers. She uses traditional techniques and single origin beans to create chocolate without preservatives or additives that could mask the true flavours of the beans. See more
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