During the past two weeks, Freya and Thomas from Cabosse & Feve Chocolates have been in Switzerland at the headquarters of the Swiss company they source their couverture chocolate from (not the beans they process on site for bean to bar).
They paricipated in chocolate/patisserie masterclasses, visited the factory where the chocolate is made, visited the farm where the milk is made for the milk powder in their milk and white chocolates range, attended sensory classes, and much more.
The headquarters is based in the center of Switzerland, and only three people from Australia were invited to attend – Freya, Thomas and a smaller business in Perth – with all expenses paid apart from their flights.
Cabosse & Feve Chocolates only use the Felchlin chocolate, as it is very traceable and ethical. They are in their top three makers in Australia as they use tonnes of chocolate per year. Most other chocolate shops use untraceable and unethical cocoa.
After such an inspiring visit, they will be coming out with new products at the end of the year, and next year, with new percentages and vegan products. In the meantime they have also bought new machines to help them temper the chocolate.
Bring on the deliciousness!
