2023 Chocolate & Coffee Showguide

Digital Showguide CHOCOLATe AnD COFfEe festivalTM

ANNABELLE WHITE’S FOOD PROCESSOR CHOCOLATE CAKE

When you have great ingredients the less you do to a recipe and preparation the better. So if this simple chocolate cake has a rich chocolate topping made with top quality dark chocolate – you have a delicious treat made with minimal effort.

If you spend more than 5 minutes making this cake you have a severe motor-coordination problem and need to eat more good quality chocolate!

1 ¼ cups flour

¼ cup cocoa

2 tsp baking powder

¾ cup sugar

1 tsp baking soda

2 large eggs, room temperature

125 g soft butter

½ cup buttermilk

½ cup grated Foundry

Kilombero Valley Tanzania dark chocolate

Topping

50 g butter

50 g Foundry Kilombero Valley Tanzania dark chocolate

Place all ingredients in a bowl of food processor. Pulse 3 times for 10 seconds each time Place half of mix – scatter with grated chocolate and top with remaining mix in greased lined 21 cm cake tin. Bake 160ºC fan bake oven for 40 mins. When cool spread with icing.

Topping: Warm butter and chocolate together in microwave on medium power, stirring every 30 seconds. Cool until thick.

our award winning stone-ground chocolate is handmade, dairy-free, refined sugar-free, ethically sourced, raw and organic.

we make our chocolate, from our home in Martinborough, in small batches. first grinding raw, organic, ethically sourced Peruvian cacao until it’s silky smooth before combining it with the best raw, organic. ethically sourced ingredients in a way that preserves their natural goodness.

once the bars are set we carefully hand-wrap them in packaging that is home compostable, recyclable and printed using vegetable based inks.

we donate 5% of our profits to the Rainforest Foundation who support indigenous communities in the Rainforests of Peru, Brazil, Panama and Guyana with the vital work they do to preserve and protect the rainforest from deforestation, to replant deforested areas and to fight against human rights abuses.

THE SCIENCE BEHIND GELATO

Creating a great gelato is all about balance, balancing flavours, textures, sweetness and hardness to create a great scoop.

Sugars are the primary way of changing the freezing point of gelato (i.e how hard or soft the gelato is at any temperature). To make gelato soft and not frozen solid at serving temperature you need to add sugars, but that also adds sweetness. Different sugars impacts the sweetness and hardness of the gelato differently, some provide more sweetness and some provide more hardness.  For example sucrose (table sugar) is six times sweeter than lactose (found in dairy) but both impact the hardness of gelato equally.  By balancing the amount of different sugars you can create a perfectly scoop of gelato without being overly sweet.

Knowing how to balancing different sugars is one of the ways the bear gelato team can showcase any ingredient and create the unique flavours found in our monthly themes. For example, we recently created a Gorgonzola gelato for a private birthday event. Come chat to us about how we did this or if you wanted to create a custom flavour to celebrate a special event.

to keep yourself

going when the coffee stops working”

We’ve all been there, when you’re dead tired and you’ve been drinking your morning brew or two...or three...and it’s not working.

Drifter Coffee NZ is well versed with this, we’ve done festivals all over the North Island and when it’s the last morning to pump out the brews…or worse, midnight and a one is forming after the last set. Maintaining the will to keep going can be near impossible.  Here are some tips and tricks to keep the momentum and the spirits high among your team.

1. Drink cold water.

2. Take 5 mins (if you have it) and put you’re feet up any horizontal surface and breathe deep and mindfully.

3. Eat something sweet, like a brownie or a cookie, the sugar should give you a little boost.

4. Put on some tunes that everyone knows and can bop too, Vengaboys or ABBA is always my go to when the team needs a collective boost.

5. Include your customer base into it, instead of taking a name for the order, ask what their spirit animal is or their favourite food. Makes for a hilarious time when calling out their order when it’s ready. “Flat white for mountain lion”.

6. Drink a Blue Powerade…or anything with electrolytes.

7. Take a 15 minute Power Nap (again, if there is time).

8. Make a fist and pound along your other arms, legs too. Tap your fingertips along your collarbones and breathe deeply. This motion should bring a little energy back into your system.

9. If all else fails, Find your damn second wind!

Hope these little tips and tricks help, they help us conquer the festival season every year!

“Ways

and your crew

MEDIUM OR DARK ROAST — WHICH IS STRONGER?

Those dark, bitter tasting coffees may seem stronger, but if it’s the caffeine you’re after, then a medium roast is the way to go. A medium roast also allows you to taste the different flavour notes in a coffee. The darker and more bitter the coffee roast, the lower the caffeine.

What are the main climate change threats to our beloved coffee beans?

• Rising temperatures leading to drought

• Drought will increase the range of diseases

• Numbers of pests will grow to attack vulnerable crops

• Helpful insects, like bees, will die and affect the pollination cycle

• Changing seasons leads to irregular and unpredictable yields

In 2014, the world’s two biggest coffee producers, Brazil and Vietnam, were hit by massive yield shortages. In one major Brazillian growing state, wet season rainfall was down by 90%. At the same time, high heat and heavy rainfall in other regions led to leaf rust fungus causing hundreds of millions of dollars in losses. Arabica bean shortages led to the price of coffee doubling in that year.

What is the coffee industry doing about this?

• Introducing shading strategies

• Breeding more resilient beans

• Finding natural ways to control pests

• Operating more sustainably and presenting more sustainable coffees

• Finding smarter production methods

More notes here: https://halo.coffee/blogs/blog/how-does-climate-change-threaten-coffee

FOUNDRY FORGES A NEW CRAFT CHOCOLATE MOVEMENT

One would assume when given just two simple ingredients, that the number of possible flavour combinations would be fairly easy to predict. However, in the hands of chocolate maker David Herrick, the results are numerous, surprising, and you could even say; symphonic.

David and his wife Janelle are the magicians behind the award winning Foundry Chocolate, one of New Zealand’s handful of craft chocolate makers. And just like the world’s finest single malt distilleries and craft vineyards, the Mahurangi-based chocolate maker is dedicated to capturing the unique character of origin.

Foundry’s meticulous bean-to-bar process uses only two ingredients, cacao beans and organic sugar, to make dark chocolate with a myriad of flavour notes ranging from honey to ripe tropical fruit, warm spices to hints of caramel. Beans are sourced from the world’s most expressive cacao growing regions - Peru, Tanzania, Uganda, Papua New Guinea, India, Vanuatu and Mexico, and are skilfully handled to produce distinctive flavours that must be tasted to be believed.

The husband and wife team, have both applied their ‘craft’ in their own unique way. David has not only accentuated the ingredients’ provenance and terroir, he’s tinkered with time, temperature and even the chocolate making machinery to ensure each microbatch is unforgettable. Janelle has put her knowledge of art-direction and design into packaging, that when unwrapped, feels like an event in itself. The anticipation of opening each resealable parcel is like unwrapping gifts on Christmas morning.

This passion and attention to detail is the reason Foundry Chocolate is a truly ‘craft’ product. There’s consideration in every step, which makes eating chocolate exciting again. And while enjoying it, you also need to remind yourself that there are only two ingredients – nothing else. The stone fruit, lychee or fruitcake flooding you palate are simply the natural flavours of the cacao, accentuated with exceptional care, skill and a whole lot of love.

Foundry’s single-origin bars are each individually numbered and will make delightful gifts. Take a look at Foundry’s stunning chocolate range on Instagram or order online.

Brewed from the finest ingredients, each batch of Espresso Martini is a labour of love that begins with freshly ground single origin Brazil coffee beans sourced from the esteemed local roastery ‘Laroma.’ With a meticulous two-day preparation process, the flavours are artfully blended and harmonised with award winning Good George vodka, before being bottled or kegged, ready to entice the most discerning palates, available both in a bottle or on tap at select Good George bars.

NOT JUST FLAVOURED HONEY ...

The Keepers Apothecary blends can be enjoyed in many different ways but they are best when used to make a hot drink. Just a generous spoon of your favourite blend dissolved in hot water makes a delicious healthy beverage. You can even add some frothed milk for the perfect herbal latte. Another favourite is to add a spoonful into your coffee to take it to the next level, a little natural sweetness from the honey and the health benefits from the other natural herbal ingredients.

At Kiwi Coffee Karts we love to support local and sustainable businesses. The cows milk we use is from Happy Cow Milk Company.

There mission is to create a kinder, fairer and greener dairy industry.

That means kinder and fairer for the cows, the calves and the people involved.

Greener means low intensity, pasture-based farming and reusable packaging.

That’s why they say it’s “milk everyone can love”!

All of there products come in reusable vessels from 2L to 50L. This in turn reduces Kiwi Coffee Karts milk bottle waste.

Nga mihi

Inger Bennett

Kiwi Coffee Karts Ltd

If you’ve been looking for the perfect match for your coffee or in your creative baking or dessert creations, your dreams have come true with the world-famous Lotus Biscoff biscuits. Lotus Biscoff will take the coffee experience for New Zealanders to a whole new level. The secret? It all comes down to three simple things: its unique flavour, crunchy bite and iconic shape.

Biscoff cookies are baked using the original recipe created in 1932 and all Biscoff cookies are baked in Lembeke, Belgium by Lotus Bakeries. The word ‘Biscoff’ is derived from the combination of the words  biscuit and coffee, simply because their caramelised flavour and crunchy texture make them the perfect accompaniment to a cup of coffee or espresso.

Seen as ‘the ultimate coffee break’ biscuit, Lotus Biscoff is available as a biscuit and sweet spread – perfect on its own or as the ultimate ingredient. Home bakers, foodies and chefs have been using Lotus Biscoff as an ingredient in recipes for years, desserts will never be the same again!  Made with non-GMO ingredients, the crunchy, delicious Lotus Biscoff biscuits are vegan friendly and contain no artificial colours, no artificial flavours, and no preservatives.

Redefining Instant: The MQ Coffee Revolution

Welcome to MQ Coffee - redefining the realm of instant coffee since 2009. Too often, instant coffee is unfairly associated with compromise, but we're here to shatter that misconception.

Our Coffee Drip Bags provide a mess-free and convenient solution for a perfectly brewed cup of coffee in minutes. Each bag is made with only the finest, carefully selected coffee beans that are roasted to perfection and individually sealed for maximum freshness.

How to make delicious drip coffee:

We believe that everyone should be able to enjoy quality coffee, anytime and anywhere. Try our innovative coffee products that bring the coffee shop experience to your home.

www.mqcoffee.co.nz

1. Tear off top of packet and filter bag.

2. Shake it lightly to level, place hangers onto cup.

3. Slowly pour 150-180ml of hot water (88-95℃).

4. Remove and discard used filter. Enjoy!

Mudfaery Chocolates are handmade with carefully sourced single origin Cacao, and distinct flavours. As well as a range of healthful and delicious inclusions. Come and experience a taste of something different! Tropical Delight, Hempy Date, and a range of Divine Dark Mushroom chocolates! Made by Faeries in the Faraway North!

Mudfaery ChocolArt features sculptural moulds. Great for gifts or everyday yumming!

Mudfaery Chocolates are organic, small batch, handmade, vegan, refined sugar-free and scrumptious!

A cup of hot Chocolate is a wonderful way to start the day! Our CacaoMushroom blends provide a daily dose of healthful mushrooms with beautiful, rich Cacao. We have many blends to choose from.

Mudfaery Hot Chocolate Recipe

hot Add Cacao to Hold Uncle Bean

1-2 teaspoons Cacao Mushroom blend Mix with hot water. We recommend Coconut Sugar or honey for sweetener. Add a bit of Cacao Butter. Vanilla and Cardamom. Blend 2-3 teaspoons of Hemp hearts to make milk. Add the Hemp milk. Hold the cup to the heart and feel the love. Drink and enjoy!

Coffee Kombucha will be available! Made with organic cold brewed Coffee!

Probiotic and delicious!

Mystery Kombucha, which features Cinnamon, Reishi, Turmeric, and Cacao will also be available! available!

EASTEND CAFÉ’S CHOCOLATE TORTE

We all know Wairoa near Gisborne was hit hard with Cyclone Gabrielle, but Café owner and great baker Angie Whitworth and her team just kept baking! There is always something delicious with chocolate at her café – Eastend on the main street in town.

Years ago she gave me a slice of her yummy chocolate and beetroot cake (and like today willingly gave me the recipe for this incredible torte) which is deliciously rich – feeds a crowd – including your GF friends. It’s fabulous – with top quality chocolate, 6 eggs and ground almonds - it’ s not an every day cake – but for that special someone?

½ cup cocoa

½ cup water

225g Ocho 70% Vanuatu ground Malekula

chocolate melted

225g butter melted

2 cups brown sugar

1½ cups almond meal

6 large eggs separated

1 Tbsp cocoa (extra for dusting)

Preheat oven 180C / 160C fan forced. Grease & line round 22cm spring form tin. Blend cocoa with water in a large bowl until smooth. It becomes like a thick paste. Melt chocolate & butter in a heat proof bowl over water until melted & smooth or in 20 second bursts in microwave.

Add the hot melted chocolate to the cocoa paste and blend well. Mix in the sugar, almond meal & a few mins later egg yolks.

Beat the egg whites in a small bowl with electric beaters until soft peaks form. Fold into chocolate mixture in two batches. Pour into tin. Bake 50 mins, check with skewer, may need extra 5-10 mins if too wet, but skewer should be slightly sticky when ready. Like a brownie you want it to be slightly moist in the centre.

Stand cake for 15mins, turn onto wire rack to cool.

Dust with sifted cocoa or half cocoa & half icing sugar

Cuts 12 – 14 pieces

Serve with a dollop of cream or vanilla bean ice-cream or both!

Cook’s tip – always separate your eggs cold from fridge and curiously older eggs separate more easily. Leave on bench before whipping – as room temperature eggs have better results when beaten or whipped.

COFFEE BROWNIES

Ingredients (makes 6-8 brownies):

1 bag of ready to prepare brownie mix

1 egg

100g butter or margarine

50ml water

18g Juan Valdez freeze-dried coffee

1. In a bowl mix the melted butter/margarine (cold) and the egg and mix until the mixture is homogeneous.

2. Add the freeze-dried coffee to the 50ml of water and incorporate into the bowl, add brownie mix and mix until you have a homogeneous dough (it is not necessary to use a blender)

3. Bake for approximately 25 to 30 min at 180°C

4. Remove from the oven and let cool for 20 minutes

— A QUICK CRAFTY COCKTAIL WITH

FOXY OLD FASHIONED

* 60ml Bourbon or Rye Whiskey

* 30ml Quick Brow n Fox

* 2 Dashes Bitters —

In a mixing glass, stir ingredients down with ice Strain into tumbler over large ice cubes. Garnish with a cherry.

Midnight Indulgence

Ingredients:

60 ml Remarkable Cream Dark Chocolate Liqueur

30 ml vanilla vodka

10 ml crème de menthe (green or clear for a hint of minty freshness)

50 ml cold milk

Crushed ice

Mint leaves or grated dark chocolate for garnish

Instructions:

In a cocktail shaker, combine the Remarkable Cream Dark Chocolate Liqueur, vanilla vodka, crème de menthe, and cold milk.

Add crushed ice until the shaker is about three-quarters full. Shake vigorously until the shaker feels cold to the touch. Strain into a chilled glass.

Garnish with a sprig of mint or a sprinkle of grated dark chocolate.

This cocktail provides a harmonious blend of creamy chocolate, smooth vanilla, and refreshing mint. It's perfect for after-dinner relaxation or any special occasion. As always, enjoy responsibly!

1.

In collaboration with Ocho & She Universe

Refined Sugar Free Low Calorie

Vegan friendly

www.sweetnz.co.nz

Why Use Our Natural Sweeteners?

Healthy

Our low calorie products are backed by proven health and safety research.

Natural

We exclusively use natural products and reject all artificial chemicals.

Delicious

We don’t have to compromise on taste when non-sugar options can be deliciously sweet!

Natural Low and No Calorie Sweeteners

Zero Calorie

Diabetic friendly

Vegan friendly

At Trice Chocolates, our mission is simple yet profound: to create the finest craft chocolates using ethically sourced ingredients. We’re driven by a passion for quality and a commitment to sustainability, ensuring every bite of our chocolate is a testament to our dedication to the environment and our customers.

We take pride in being a plant-based chocolate brand, championing the power of nature to create extraordinary indulgences. Every ingredient is thoughtfully selected, ensuring a guilt-free and delectable experience for chocolate enthusiasts of all kinds.

Whether you’re seeking a special gift, a personal indulgence, or a way to elevate your culinary creations, our chocolates are here to delight and inspire.

Join us in savoring the finer things in life, one chocolate at a time.

Paradise is Trice

What’s in a name?

The name Valura is an interesting one; it sounds like it means something, but what exactly? Our name is a blend of the different places we come from. We are a family business of four, with one French member and three Kiwis. VAL represents Valenciennes in France where our Frenchman hails from and where the “Friwi” (as we call it) connection began. URA represents Papakura in Auckland, where this business has its roots.

What we do?

We are passionate about bringing you high quality chocolate. We ethically source our beans and lovingly create small batches of bean-to-bar chocolate. We specialize in dark chocolate and offer a variety of flavours to satisfy everyone’s taste buds, from our plain 70% dark chocolate to our more adventurous flavours like Chilli.

Who will be at the show?

All four of us will be there throughout the weekend and are willing to talk anyone’s ear off about chocolate. Come, see us, and let us guide you through what we do.

FROM THE PEARL OF THE ORIENT TO THE LAND OF THE LONG WHITE CLOUD

VerraCoffee Premium Filipino Coffee begins its journey to Aotearoa from the coffee farms of indigenous tribes of northern and southern Philippines. Liberica, Arabica, and Excelsa coffee beans are harvested and roasted in Luzon and Mindanao—the Philippines’ two largest islands. The roasted premium coffee beans are then transported to Manila where they are packed and made ready for export. To keep our products as fresh as possible, VerraCoffee products are airshipped to Auckland making the journey of this imported product an average of only two weeks from bean to brew.

We partner with farmers and tribal roasters all over the Philippines and bring their products to an international market. Our coffee is traceable and sourced directly from the farmers whom we personally know and work with.

But that’s not the only journey VerraCoffee are on and not the only reason we are are on this journey.

This is for our Filipino heritage. Everytime you purchase VerraCoffee, you are helping preserve a part of our world coffee heritage, because Philippine coffee—particularly the Liberica—is among the rarest in the world.

This is for our indigenous Filipino farmers. By purchasing Philippine products, you are helping provide livelihood to the coffee farmers, who are indigenous people groups in the Philippines.

And this is for the next generation. A portion of VerraCoffee’s income goes to Vision of Hope Foundation—the children’s outreach under the banner of the Center for Community Transformation Group of Ministries. You can actually help send a child to school while enjoying your favourite coffee.

As the Māori proverb says, ‘He aha te mea nui o te ao? He tangata he tangata he tangata!’ What is the most important thing? It is the people, it is the people, it is the people!

Whatever nationality you are, we can all get behind these people—the indigenous farmers, their families, and their communities.

Know more about our story here https://verracoffee.com/our-story/ and journey with us!

Bai Balignau (or Nanay Ipang) and her daughter, Dayan—tribal roasters of the Talaandig tribe of Mount Kitanglad, Bukidnon in Northern Mindanao, Philippines.

Make sure you come and meet the team from Wholo Foods.

We specialise in 100% natural foods made from whole foods. Everything is also gluten, dairy, soy and refined sugar free.  We make a variety of foods and will have Seeded Crackers, Amazeballs (fantastic with a coffee) and our organic popcorn with us over the weekend.

The following recipe is using our Amazeballs Cacao Crunch DIY dry mix in the base of these Peanut Butter Cups means that these delicious little morsels can be whipped up super easily.

Peanut Butter Cups

This one is for all the Peanut butter and chocolate lovers! Decadent and rich, this goes a long way.

Base

1 Cacao Crunch DIY dry mix

4T Coconut oil, melted

1T Maple syrup or other sweetener

Filling

¾ cup smooth Peanut butter

1/3 cup coconut oil, melted

2T maple syrup or other sweetener

Topping

100g dark chocolate

3T coconut oil, melted

Line muffin tin with muffin liners - 8 for standard muffin tin or 15-16 for mini muffin tin Combine ingredients for the base and press firmly into the bottom of the lined muffin cup, distributing evenly. Place the filling ingredients in a microwave proof bowl or small pot. Warm gently in the microwave or stove top and stir until all ingredients are smooth and well combined. Pour on top of base in the muffin cups. Place in the fridge for approximately 20-30 mins so filling begins to harden. Gently melt chocolate on lowest power in microwave and stir in coconut oil until well combined and smooth. Pour over filling, ensuring chocolate goes to the edges. Chill. Store in a covered container in the fridge. Enjoy!

CHOCOLATe AnD COFfEe festival

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