Meet The Makers | Cuveé Chocolate

Meet The Makers | Cuveé Chocolate

Let us introduce your tastebuds to Cuvee Chocolate.

This match made in foodie heaven is a result of a long-standing dream to ‘craft stoneground, small batch, traditionally made chocolate that can be paired with the finest drops of the worlds most esteemed vineyards and distilleries.’

That’s right, it is a chocolate created specifically to be savoured with wine. And when done right, it can be a sensory experience like no other.

In 2014, Maître Patissier, Chocolatier and Wine Connoisseur Deniz Karaca and his wife Kylie founded Cuvee Chocolate from their kitchen base, right at the fringe of the Mornington Peninsula in Victoria. 

They are incredibly passionate about what they do - proving that cheese and meats are not the only pairing partners for wine, but creating chocolate that can be matched with some of the finest drops in the world is no easy feat.

(Deniz has been named the #1 chocolatier in Australia and Asia twice, ranked amongst the top three in the world in the World Chocolate Masters in 2013 and most recently named Australian Patissier of the Year 2016.)

According to them, matching wine with chocolate is all about balance.

"A match can be complimentary or contrasting. Like a dry rosé, contrasted by the sweet creaminess of a caramelised milk chocolate, accentuating its floral fruity notes. Or perhaps a savoury and tanny Cabernet complimented by hints of red fruit and roasted coffee in an African origin chocolate. Highlighting it’s texture and body."

Click here to discover more about the art of chocolate/wine matching.

Deniz and Kylie source only the world’s best single origin cocoa beans from across the globe, and while they put quality as their highest focus, the environment and working conditions of the communities in which they source their cocoa beans from is equally important to them.

“Our approach is to buy whenever we can as direct to the source as possible without insisting on certification but rather making an educated decision as to the sustainability and ethicality of the cocoa. We have learnt that building genuine and solid relationships with suppliers on the basis of mutual trust and respect is the best and most reliable way to ensure common values. 

Deniz has frequent contact with our suppliers, visiting farms, plantations and processing centres as well as searching for people who share similar values and can meet our high standard of quality and consistency. In this system we can be 100% assured that the money is going back to the farmer and the community. We also get 100% traceability, which goes as far as that we know which farmer is growing our beans and what methods of growing, harvesting and fermentation he uses."

The result? A difference you can taste. 

To learn more about Cuvee Chocolate, you can visit their website here.

At The Goods Tube, we partner with brands that are backed by passionate people who design their products in a way that limits their impact on the environment, that source organic and local ingredients, who understand fair trade and give back to the communities where the products are created. We are proud to partner with and offer Cuvee Chocolate in a selection of our tubes.

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Shop our Cuvee Chocolate Tubes

Sparkles & Scent Tube

Soleo is a rich milk chocolate that impresses with strong hints of caramel throughout the front palate, screaming dulce de leche all the way. Volcanic soil and the ideal climate conditions on the beautiful island of Java is what makes this chocolate truly outstanding.

Golden Rosé & Chocolate

Bianco is a white chocolate that proudly tells the tale of full cream milk married to a Tongan bourbon vanilla bean extraordinaire. Add a 48 hour conching process – and et voila, a white chocolate that even the sternest dark chocolate connoisseur will not be able to resist.

Wine Chocolate Key Tube

Amphora is a bold blend with 70% of the beans coming from a single plantation nestled within the ancient rainforests of Peru. Strong impressions of red and tropical fruit in the front palate, followed by complex layers of natural acidity which make it appear considerably less sweet than a common 65% dark chocolate.

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