Bean to bar has become just one more buzzword for us to add to our repertoires—in the case of Monsieur Truffe’s attempts however, gladly so. Jade Bentley, chocolatier from a young age tells us that while most customers are still puchasing the standard range of chocolates (the Gianduja, made with Italian import hazelnuts, processed in house is her favourite), her recent foray into single origin bean to bar production holds a special place in her heart.
Attached to East Brunswick’s East Elevation, separated in fact only by a half height partition down the centre of a stunning plant-filled warehouse space, the chocolate factory is a sight to behold. While ancient german roasters and rollers slowly turn bean to paste, their more modern counterparts bear the bulk of the load. Jade works quietly and contently, her love for the method obvious—working effortlessly amongst the enormous machines.
I visited with Kylie Miller, ex-Masterchef contestant, now pastry chef at Melbourne’s well known Burch & Purchase Sweet Studio under dessert-making sensation Darren Purchase. Listening to these two highly passionate individuals talk all things chocolate and patisserie was a huge pleasure.
If the aroma and the show weren’t enough to keep you around, the food coming out of the kitchen is unique on Melbourne’s scene. Brian Edwards, once-head chef, now venue manager, tells me there is a lot of work to do until the place is as strong as he would like. From my perspective at least, this is hard to believe as I leave what is a truly special space hidden amongst Melbourne’s urban north.
Read more by Kylie Miller, on single origin chocolate in Scrag End: Issue one