A Limited Edition Chocolate Bar, with Honeycomb Toffee Powder and Roast Macadamia Pieces in Milk Chocolate.
Tasting Notes
Stupidly addictive. Like biting into the most perfectly roasted piece of macadamia like it was a peach kissed by the warmth of the morning sun. Dark roast up front, dissipating to a widening mouthful of bitter caramel. Aromatically rich. Salted just so; and a luscious finish of malted milk chocolate.
Doc. Choc's Inspiration
The smell of our honeycomb is all consuming these days. Some weeks it is all that I make… It’s such a unique caramel; aromatic- sour and fruity, then suddenly deep and broody right before the bi-carb goes in. Sometime later it finds a sweet spot (I know, I'm the pun-master) to lie down rather lavishly in before it’s bathed in chocolate.
That whole cooking process is wild to me; I make a lot of caramel. Like, a LOT. Praline is honestly the thing that holds Kenyak up behind our choice of chocolate and of course nostalgia. So, to spend so long intoxicated by the smells of this unique caramel is rather luxurious. It’s so deep in flavour, and presents such an interesting pallete that it was really only a matter of time before it found its way into another chocolate creation.
This bar up-cycles the offcuts from our famous honeycomb into something stupidly addictive. And it’s perfect.
A Limited Edition Chocolate Bar, with Honeycomb Toffee Powder and Roast Macadamia Pieces in Milk Chocolate.
Tasting Notes
Stupidly addictive. Like biting into the most perfectly roasted piece of macadamia like it was a peach kissed by the warmth of the morning sun. Dark roast up front, dissipating to a widening mouthful of bitter caramel. Aromatically rich. Salted just so; and a luscious finish of malted milk chocolate.
Doc. Choc's Inspiration
The smell of our honeycomb is all consuming these days. Some weeks it is all that I make… It’s such a unique caramel; aromatic- sour and fruity, then suddenly deep and broody right before the bi-carb goes in. Sometime later it finds a sweet spot (I know, I'm the pun-master) to lie down rather lavishly in before it’s bathed in chocolate.
That whole cooking process is wild to me; I make a lot of caramel. Like, a LOT. Praline is honestly the thing that holds Kenyak up behind our choice of chocolate and of course nostalgia. So, to spend so long intoxicated by the smells of this unique caramel is rather luxurious. It’s so deep in flavour, and presents such an interesting pallete that it was really only a matter of time before it found its way into another chocolate creation.
This bar up-cycles the offcuts from our famous honeycomb into something stupidly addictive. And it’s perfect.
