from Doc’s Chocolate Library comes this very special (and limited edition) Single Origin Chocolate Bar.
Maracaibo 65% is a chocolate from the lush Sur del Lago region, south of Venezuela’s enormous Lake Maracaibo. The nutrient dense foothills of the Andes.
A very worthy showcase of the simple beauty of a perfectly rounded roast, this chocolate was once awarded world’s best couverture.
Tasting Notes
Wide palate of brownie, roast hazelnut and dried fig. Like taking in a deep whiff of your favourite batch brew. Long finish.
Doc’s what?
Hiiiiiiii it’s me, Doc.Choc. Okay, short story long... I recently ate (a lot) of single origin chocolate. It was a bit of a craving I was going through (a man can only eat so much honeycomb…)
I enjoyed the chocolate a lot... but, to be honest, I was missing a little something. Part of what started Kenyak was this burning desire to share very exceptional chocolate with you all.
When I was a little 19-year-old pastry apprentice, I had the wild fortune of trying some incredible chocolate from Madagascar. My TAFE teacher at the time just so happened to be the coach of the Australian pastry team, and had such delicious things at his disposal thanks to being sponsored by a chocolate company.
I have this very specific memory of that day... of this super fruity, sour chocolate, almost like somebody had smashed a ripe raspberry and passionfruit straight into it. Anyhoo, I spent the next three or so years rather unsuccessfully trying to convince the different people I worked for to use said scrumptious chocolate. A no go.
But then! I had a very small business during Covid and made my own blend of 60% chocolate using some. It was very delicious, became rather iconic, people loved it... AND, and... it made me very happy.
Insert another three or so years of trying to convince people I worked for to use said delicious chocolate (somewhat more, but still rather unsuccessfully) and I’ve started Kenyak.
One of the things I’ve been proudest of with Kenyak is the quality of chocolate we use. Not just that it’s responsibly sourced or has good ingredients in it, but that it is, in fact, outrageously delicious. I think that’s always a pretty good starting point. Which brings me back to my recent single origin chocolate binge...
I realised what I was missing wasn’t necessarily better chocolate. It was a little bit of that excitement I remember feeling when I first tried Madagascan chocolate at 19.
And I thought... well, I have a chocolate company now. I don’t have to convince anyone anymore 😂 So, welcome to Doc’s Chocolate Library.
A little rotating collection of chocolates that I think are genuinely exceptional. Some will stick around, some will disappear, and some we might only ever get our hands on once.
We’re not making them from bean to bar, and I’m not going to pretend we are. We’re finding extraordinary chocolates made by people who know far more about cacao than I do, bringing them back to our little factory in Hobart, and sharing the ones that make me stop and smile.
Because really, that was part of the daydream from the very beginning. I wanted more people to taste the sort of chocolate that little 19-year-old pastry apprentice couldn’t stop thinking about.
It only took me nine years to finally get my way.
from Doc’s Chocolate Library comes this very special (and limited edition) Single Origin Chocolate Bar.
Maracaibo 65% is a chocolate from the lush Sur del Lago region, south of Venezuela’s enormous Lake Maracaibo. The nutrient dense foothills of the Andes.
A very worthy showcase of the simple beauty of a perfectly rounded roast, this chocolate was once awarded world’s best couverture.
Tasting Notes
Wide palate of brownie, roast hazelnut and dried fig. Like taking in a deep whiff of your favourite batch brew. Long finish.
Doc’s what?
Hiiiiiiii it’s me, Doc.Choc. Okay, short story long... I recently ate (a lot) of single origin chocolate. It was a bit of a craving I was going through (a man can only eat so much honeycomb…)
I enjoyed the chocolate a lot... but, to be honest, I was missing a little something. Part of what started Kenyak was this burning desire to share very exceptional chocolate with you all.
When I was a little 19-year-old pastry apprentice, I had the wild fortune of trying some incredible chocolate from Madagascar. My TAFE teacher at the time just so happened to be the coach of the Australian pastry team, and had such delicious things at his disposal thanks to being sponsored by a chocolate company.
I have this very specific memory of that day... of this super fruity, sour chocolate, almost like somebody had smashed a ripe raspberry and passionfruit straight into it. Anyhoo, I spent the next three or so years rather unsuccessfully trying to convince the different people I worked for to use said scrumptious chocolate. A no go.
But then! I had a very small business during Covid and made my own blend of 60% chocolate using some. It was very delicious, became rather iconic, people loved it... AND, and... it made me very happy.
Insert another three or so years of trying to convince people I worked for to use said delicious chocolate (somewhat more, but still rather unsuccessfully) and I’ve started Kenyak.
One of the things I’ve been proudest of with Kenyak is the quality of chocolate we use. Not just that it’s responsibly sourced or has good ingredients in it, but that it is, in fact, outrageously delicious. I think that’s always a pretty good starting point. Which brings me back to my recent single origin chocolate binge...
I realised what I was missing wasn’t necessarily better chocolate. It was a little bit of that excitement I remember feeling when I first tried Madagascan chocolate at 19.
And I thought... well, I have a chocolate company now. I don’t have to convince anyone anymore 😂 So, welcome to Doc’s Chocolate Library.
A little rotating collection of chocolates that I think are genuinely exceptional. Some will stick around, some will disappear, and some we might only ever get our hands on once.
We’re not making them from bean to bar, and I’m not going to pretend we are. We’re finding extraordinary chocolates made by people who know far more about cacao than I do, bringing them back to our little factory in Hobart, and sharing the ones that make me stop and smile.
Because really, that was part of the daydream from the very beginning. I wanted more people to taste the sort of chocolate that little 19-year-old pastry apprentice couldn’t stop thinking about.
It only took me nine years to finally get my way.
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