You know we love collaboration...
So when Bristol-based company Radek's Chocolate approached us about a Cashew Mocha chocolate + coffee combo using one of our favourite Hero coffees, Organic Espresso, we just couldn't really say no...
Infusing our Organic espresso with their homemade cashew nut butter before stone grinding with their Peruvian Cacao, Radek's Chocolate have created this rich, Gianduja style chocolate bar.
We took some time out with the Radek's team to dive deeper into what makes the company tick.
Radek’s Chocolate began in 2008, after Radek was a chef at Cafe Maitreya he started playing with making vegan chocolates and truffles. They quickly became known as Radek’s Chocolates within his friendship circle and his friends encouraged him to start selling at local markets.
It was purely by accident. We were making a test batch of Cashew Gianduja Chocolate, which entails making a nut butter and then grinding it in the stone grinders with our cacao. When sampling it we were drinking our usual daily cup of coffee and the two were a perfect pair. The rest is history…
Organic, Handmade, Honest
Tempering chocolate is an art and science that seemingly takes a lifetime to fully understand.
I explored an intuitive style of cooking, sophisticated techniques and experimenting with vegan recipes and exotic ingredients.
We have a dipping fork we use to cover our truffles. Radek bought it at a car boot sale in the south of France. It’s become pretty integral in our production.
We’re also currently restoring a handmade Latvian stone grinder. It’s been a learning curve but this beautiful machine will be something which we won’t be able to work without very soon.
Be patient and do what you love.
This new bar is pretty exciting for us… if people like it then we’d love to collaborate more with Extract to bring out some new flavours.
Usually, a “Fl-OAT White” (as Radek calls it) which is a flat white with oat milk but during those long winter nights of packing truffles you might catch us drinking it with some maple syrup and a drop of organic cognac.
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