Bahen & Co

The roaster at Bahen & Co is a Barth Sirocco ball roaster from the 1930s. The melangeur, the machine that stone-grinds the cacao, is a Guitard from around 1910. Jacqui and Josh Bahen run both gently, at low speed and low heat, not at the pace of modern equipment. The company says that is part of its process.

The Bahens describe themselves as former vignerons, and the chocolate factory operates from the Bahen family farm in Margaret River. Regional press places the family farm at Wilyabrup.

The chocolate is made bean to bar, which means the work starts with cacao, not with chocolate bought in from someone else. The company states that it works directly with cacao farmers, without intermediaries, and pays above Fair Trade pricing.

The bar range is short and simple to read. There are two single origins, Papua New Guinea and Guatemala, both at 75% cacao. There is a House Blend at 70% and again at 88%. Then come the flavoured bars: Raspberry & Rose, Chilli and Salt, and Almond & Sea Salt at 75%. For the kitchen there is a 500g Bakers Couverture bar. Vanilla & Almond Nougat and Persian Wild Figs, both coated in chocolate, round things out.

It is a range built the way a vigneron might build one: same maker, same method, and the differences come from origin and percentage. Put the two single origins side by side and you are comparing places, not recipes. The bars are still made on the farm, on the same vintage machines.