Michelle Morgan of Zokoko talks about her chocolate business in Australia where she is a pioneer in the bean-to-bar business.
Our Interview with Michelle
What motivated you to open a chocolate business?
We were visiting Costa Rica and I fell in love with the cacao trees and pods and decided I wanted to make chocolate from scratch. I wanted to make chocolate that is truly reflective of its origin.
Did you have any formal training in chocolate making?
I attended a short course on chocolate technology run by Richardson researches at University of California and also a local TAFE course covering the making of chocolate confections. The rest has been 'on the job' training. I never stop learning about chocolate and I love the continual challenge.
Where do you get your inspiration for the different flavors and textures you include in your chocolates?
As I'm a chocolate maker rather than a chocolatier my focus is on the chocolate and the flavors that are naturally in the bean and bringing out those flavors.
If you had to describe your product line in a couple of sentences, what would that be?
Pure chocolate, true to its origin and full of flavors that dance in your mouth.
What is your personal favorite out of all the products you make and why?
Zokoko Tranquilidad, Bolivia 72%. The 'Cocodrilo especial' is a wild-harvested cacao from the 'chocolatales' of Tranquilidad near Baures, Bolivia. Notes of honey and dried fruit in an intense dark chocolate. It reminds me how wonderful chocolate can be.
Unit 3 84 – 90 Old Bathurst Road
Emu Heights NSW 2750 Australia
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