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Australia has a line of chocolates under the Cocoa Farm label produced by Farm By Nature. It's Australian chocolate, all right. Wine chocolate infused with pinot noir. Doug at the Chocolate Republic, a subsite of Doug's Republic tells you all about it.

Home / Doug's Chocolate Republic  /   Review: Cocoa Farm Pinot Noir

     
Cocoa Farm Pinot Noir
Posted: 8 October 2010    7.5 
Cocoa Farm Pinot Noir Cocoa Farm produces tasty high-quality bars that have a background taste of wine. The wine isn't front and center, and the wine taste doesn't fill every pore of your mouth like the white wine or kirsch in a Swiss fondue would.     
Avg price/gram: USD 0.06   Cocoa %: 36  Size: 100g  Australian chocolate 
       


In my review of Cocoa Farm's Shiraz, I wrote how clever it was to mix delicious Australian wine with chocolate and create a line of chocolates that differed, not by cocoa percentage or fillings like nuts and caramel, but by wine type.  Alcoholics married to chocoholics are in heaven.

Cocoa Farm does it again with their Pinot Noir.  Whether you prefer the Shiraz to the Pinot Noir will depend upon which wine you prefer, I should imagine. Both shiraz (syrah) and pinot noir are red-skinned grapes, and the red wines blend very well with Cocoa Farm's 36% milk chocolate blend.  To be entirely honest, since I don't consider myself a oenophile, and I've been away from Australian wine-drinking for four years, I can't readily discern a pinot noir from a shiraz, especially when it's infused into chocolate at just 2% quantity.   I don't really believe it matters if you love one grape much more than the other.   Cocoa Farm produces tasty high-quality bars that have a background taste of wine.  The wine isn't front and center, and the wine taste doesn't fill every pore of your mouth like the white wine or kirsch in a Swiss fondue would. 

Cocoa Farm makes mention of their plans to harvest Aussie beans from their very own cocoa plantation in tropical northern Queensland, to be used in a future range of chocolates. Currently, nearly all Australian cocoa comes from the country of Vanuatu.  Ample credit should be given to Cocoa Farm for the concept.  Australia doesn't produce much in the way of value-added products, so manufacturers like to claim, whenever they can, that a product is Australian made or the company which makes it is 100% Australian owned.  Aussie businesses will do anything they can to make a product seem local. I once found some orange juice in Perth and the only link they could make to Australia was "Bottled in Western Australia."   If I were tying to sell my body on the streets of King's Cross, I'd have to really stretch it with "eyebrow transplant performed in New South Wales" branded upon my forehead.  

Hence, a chocolate manufacturer being able to print in gargantuan letters upon their bar "made with 100% Australian cacao beans" might just be able to skim a larger slice of the Australian chocolate market provided the retail price is right.  I tend to agree with the arguments here that Australia's dearth of water makes it a poor choice as the site for future cocoa plantations.  But the continent's perpetual shortage of water hasn't stopped it from stupidly growing a number of other water thirsty crops Australia would be better off importing, has it?   The project makes about as much sense as a lot of other things which don't make sense. Here's to turning tropical Queensland into a chocolate-covered banana republic!


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  Australia has a line of chocolates under the Cocoa Farm label produced by Farm By Nature. It's Australian chocolate, all right. Wine chocolate infused with pinot noir. Doug at the Chocolate Republic, a subsite of Doug's Republic tells you all about it.