Yes it's true my personal microbiome loves the cocoa bean, well that's my excuse anyway for this particular indulgence! So Hannah and Lorenz were thrilled to take me by Gabriel Chocolate on our way back up to Perth from Settlers Ridge Winery, Margaret River.
We were welcomed at the door most proficiently and the concept of Gabriel's Chocolate was shared immediately with the informative invitation to sample, beginning with the dark chocolate and moving through milk to white.
Here each chocolate bar is made from a selectively sourced single origin bean. The utmost care is taken to source the highest quality beans and their suggestion is that this is why even the darkest 99.9% chocolate is still not bitter as we could verify. This special chocolate should not be munched, but rather left to dissolve on the tongue.
Cocoa beans are imported from Java, Ghana, Madagascar, Ecuador, Peru and Venezuela, as like wine, the terroir affects the beans and the different soils/climate impart different and unique characteristics which ultimately results in exquisite chocolate.
For those wanting still further indulgence the cafe is set up with cookies, ice cream dipped in chocolate and of course the ultimate indulgence, hot, silky-smooth chocolate to drink.
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