The Swiss and Belgians have long had a stranglehold on the production of quality chocolate. And while many shops in Sydney still work with couverture chocolate imported from Europe, a smaller number of operators have brought the entire process in-house, with impressive results.
We’re already a world leader when it comes to coffee, and there are many parallels between the two industries: the beans come from the same regions, both products involve fermentation and roasting, and even share terminology such as “single origin”.
