Jasper and Myrtle make bean-to-bar chocolate in Canberra from cocoa grown in Bougainville, Papua New Guinea, working that single origin into a classic range across dark percentages and a white. Around it sit flavoured bars like black-and-white sesame in milk, blueberry dark and brandy and orange, alongside drinking chocolate, hazelnut spread and chocolate-coated nuts and ginger. The Bougainville sourcing runs through everything, one Pacific origin followed from bean to finished bar.
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