Photography & Styling: Jackielyn Powell
Food by Bec Morgan of The Little Green Caravan.
I love chocolate. Real chocolate. Not the cheap kind that makes you roll your tongue around the inside of your mouth trying to melt the chocolate so that you can taste it, and which leaves a film of plasticky sugar over your tongue.
Dark, bitter sweet chocolate is what I'm talking about. I can still remember the day I purchased my first block of Lindt 70% cocoa chocolate, it was during the late 90s and I was doing my shopping trying to look for the perfect chocolate to drop into portions of my home made rice pudding. It's thin body, velvety texture and sweet richness left a lasting impression, so much so that my own children now love dark chocolate. Much to the demise of my bank account, my eight year old loves Pana Chocolate as much as I do and he has requested for blocks of it instead of easter eggs at easter.
It was in the first edition of the Lunch Lady (check out my previous post "Substance Abuse" to see the full extent for my love of this publication) that I read an interesting article by Luke Ryan. He writes about the truth, the truth about chocolate. Why what we are generally getting is not the real thing. And that if the average person were to get "the real thing" they simply wouldn't know what to do with themselves. Once I let my anger subside at the fact that I was not getting "the real thing" all these years, I was elated with joy to finally understand and see worth in the price tag relating to "real" chocolate.
Pana chocolate (this is not a sponsored ad by the way, but if Pana Chocolate do want to send me a crate full of chocolate I would be stoked!) is one of my all time favourite chocolates, I absolutely adore everything about it's fruition, from their story, to the packaging, to the production and the product. Nothing tastes as good as authenticity and integrity.