Forum Activity for @Michelle Morgan

Zokoko Australia weighs in!

Posted in: News & New Product Press (Read-Only)

Clay

We are bringing in beans from Tranquilidad, Alto Beni (both tray and box fermented) and Chapare (also both tray and box fermented).

Michelle

Zokoko Australia weighs in!

Posted in: News & New Product Press (Read-Only)

The beans have finally left Bolivia and we expect them in the next few weeks.... I can't wait either.We were disappointed with the article because not only were there technical mistakes and misquotes, personal information was also wrong. It is quite frustrating when you speak face to face with someone and they don't report what you have said. Anyway enough said.

Zokoko Australia weighs in!

Posted in: News & New Product Press (Read-Only)

Hi SamanthaI just wanted to clarify, that we (the Morgan's) did not say Haigh's were the only other bean to bar maker. As you identified, the SMH article did contain mistakes and things that we had not actually said. Unfortunately, we did not get the opportunity to 'edit' the piece before press. We advised the reviewer in writing of the mistakes and that we did not know the stage that other potential 'makers' were at.Dean and myself have never actually met Andreas at Nui, so we don't know him personally. Andreas actually contacted one of our staff members in October 2009 to ask if we would contract manufacture chocolate for him. This is not something that we do for anyone.You may like to know that we have been reviewed in the Sydney Morning Herald Good Food Guide for 2011 and recommended for our sweets in '10 of the Best- Sweet' as well as a regional listing. We were also reviewed in the 2010 edition.We are also reviewed in the Foodies Guide to Sydney 2011 and there are four other reviews on eatability.com.au. We were recently listed in the 'Top 50 Sydney Food Experiences' in The Sydney Magazine (October 2010).I agree education is an important part of what we do to shift people's ideas about 'chocolate' but we do have champions such as Justin North at Becasse Restaurant who spread the word about our quality, locally made product. You will also find articles about what we do in Australian Gourmet Traveller (August 2010) and Luxury Magazine in The Financial Review (August 2010).We have been working at origin for several years and had delays with releasing product as some of the beans have not met our quality standards. To make chocolate from scratch has been my dream for many years and having several children at the same time has certainly slowed our progress down but we bring great care and passion to everything we do.To avoid some of the 'disappointment' expressed by the review you re-posted we are now a bean to confection manufacturer with everything being produced by hand at our factory.As you are not that far away you may like to come and visit us and see for yourself rather than relying on a second hand review about what we do.Michelle Morgan