Introducing the Postcard Series. A little self indulgence on Doc.Choc’s part to meander down memory lane of travels gone bye.
Postcard #1, Budapest.
Toasted poppy seed praline layered with a Tokaji Aszú ganache, wrapped in caramelised white chocolate with a whisper of lemon zest. That’s Hungarian for nice wine that tastes like honey and apricot. I think, don’t quote me on that… I only learnt Hello while I was there. Which as it turns out, also passes for goodbye.
Tasting Notes
Magnificently moody yet delightfully bright. Saw-yee sawyee it's so bloody beautiful here. The coffee is so dark it’s borderline incinerated, and the ads haven’t reached the east. Ozone’s agas with tabass. There’s this buttery pastry, shape of a crescent. Why are you here? For this. No croissant but better. The Mákos Kifli. Cash? No. Eh. Mizter.The snow fell again. Oh I need another, and pass me that wine - it’s cheaper than water.
Best Enjoyed
Whilst slipping over for the 15th time today on icy cobblestones in your new sheepskin lined bloodstones (Tasmania REPRESENT). Or in your living room with a friend, you do you.
Doc. Choc's Thoughts...
I’ve wanted to make a lot of chocolates for a long time. Surprise I know. I’ve actually stopped writing them down, they just sort of live rent free in my head these days.
Sadly, not all of them fall under Kenyak’s new age Australiana meets nostalgia identity which keeps our products identifiable. Or so I keep telling myself.
At times that has been very frustrating to me, because I think some left of field flavours and ingredients contrast exquisitely alongside our range: and do an important job of sharing a memory that you might tangent off of.
My therapist laughed at me when I told them that. “You’re self employed Chris, you can do whatever you want…” You can see why I pay them the big bucks.
So, we have the postcard series, a neat little trick I've fashioned to share all of my random flavour memories with you here at Kenyak.
And yes, I was indeed drunk in a bar somewhere in Eastern Europe whilst I wrote those tasting notes. One day someone will pay me to write a book, one day 😉
If you’re bored you should email me hereto see the rest of that nights writing.
Things to Know
This bar is made exclusively in batches of 96 - because Doc.Choc is just one boy.
This is a preorder, and ships on the 17th of August.
Introducing the Postcard Series. A little self indulgence on Doc.Choc’s part to meander down memory lane of travels gone bye.
Postcard #1, Budapest.
Toasted poppy seed praline layered with a Tokaji Aszú ganache, wrapped in caramelised white chocolate with a whisper of lemon zest. That’s Hungarian for nice wine that tastes like honey and apricot. I think, don’t quote me on that… I only learnt Hello while I was there. Which as it turns out, also passes for goodbye.
Tasting Notes
Magnificently moody yet delightfully bright. Saw-yee sawyee it's so bloody beautiful here. The coffee is so dark it’s borderline incinerated, and the ads haven’t reached the east. Ozone’s agas with tabass. There’s this buttery pastry, shape of a crescent. Why are you here? For this. No croissant but better. The Mákos Kifli. Cash? No. Eh. Mizter.The snow fell again. Oh I need another, and pass me that wine - it’s cheaper than water.
Best Enjoyed
Whilst slipping over for the 15th time today on icy cobblestones in your new sheepskin lined bloodstones (Tasmania REPRESENT). Or in your living room with a friend, you do you.
Doc. Choc's Thoughts...
I’ve wanted to make a lot of chocolates for a long time. Surprise I know. I’ve actually stopped writing them down, they just sort of live rent free in my head these days.
Sadly, not all of them fall under Kenyak’s new age Australiana meets nostalgia identity which keeps our products identifiable. Or so I keep telling myself.
At times that has been very frustrating to me, because I think some left of field flavours and ingredients contrast exquisitely alongside our range: and do an important job of sharing a memory that you might tangent off of.
My therapist laughed at me when I told them that. “You’re self employed Chris, you can do whatever you want…” You can see why I pay them the big bucks.
So, we have the postcard series, a neat little trick I've fashioned to share all of my random flavour memories with you here at Kenyak.
And yes, I was indeed drunk in a bar somewhere in Eastern Europe whilst I wrote those tasting notes. One day someone will pay me to write a book, one day 😉
If you’re bored you should email me hereto see the rest of that nights writing.
Things to Know
This bar is made exclusively in batches of 96 - because Doc.Choc is just one boy.
This is a preorder, and ships on the 17th of August.
