Dean and Michelle Morgan have made chocolate from the bean in Emu Heights since 2006, at the eastern foot of the Blue Mountains. They work directly with growers, ferment and solar-dry the beans to keep their natural flavours, then roast slowly. The single-origin Mbingu and Alto Beni bars, and a flavour range that runs to Tasmanian pepperberry and anise myrtle, have taken more than fifteen international awards. A café at the front of the factory pours their drinking chocolate and Morgans coffee beside the melanger, with crackles, brownies and bars to take home.
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