Australia's first Origin chocolate launched

daintreechoc

Daintree Estates Australian Cocoa is, officially, the newest kid on the chocolate block stands!

Daintree Estates cocoa is the collective brainchild of former chocolate industry experts, government agricultural researchers and the staunch support of pioneering Far North Queensland farmers.

In addressing the gathering at the recent launch, Daintree Estates' Executive Chairman, Ray Durrant spoke of the 10 year journey that today culminated in the launch of Australia's first origin chocolate. He also recognised the valuable contribution of fellow board members, in particular, Gerard Puglisi (grower's director), Lance Sparrow (scientific director) and Tim Davies (finance director company secretary).

"This is a thrilling day for our board, the growers and our staff. Today we celebrate a milestone and the beginning of a new era in chocolate in Australia. As Daintree Estates is now poised to substantially expand its operation on a national and international basis, we are also looking to increase our grower base," he said.

In unveiling the product, Mr Durrant proudly declared Australia's first commercial origin grown chocolate, made from cocoa grown in Queensland's Mossman region, ready to enjoy.

"This is also an exciting time for Mossman, Queensland and the $1.4 billion dollar Australian chocolate market that has never before had a locally grown commercial offering," he said.

The cocoa used in Daintree Estates Australian Cocoa products has been nurtured from four estates in the Mossman area of the Daintree National Park.

Speaking on fellow grower's behalf, Daintree Estates Director, Gerard Puglisi said

Daintree Estates cocoa says a lot about the perseverance of growers in Far North Queensland who took a chance.

"What was originally called a wild idea is now a commercial reality, thanks to the efforts of numerous scientific, innovative business, agricultural experts and marketing people who have been involved over the last 12 months.

"Just like cocoa growers in other parts of the world, we are making the most of our abundant natural rainfall. As sugar producers first and foremost, we have seized the opportunity to diversify our income base. Growing cocoa enables us to even out the uncertainties of a commodity like sugar while investing in the future of our farming livelihood," he said.

Daintree Estates Australian Cocoa comes in both milk and dark chocolate varieties in various packaging options for the retail sector and the important food services.

Daintree Estate's signature Dark Chocolate is a fine textured chocolate comprising 70 per cent cocoa solids. It has a subtle tropical flavour with fruity notes complementing the rich cocoa flavour reflecting its place of origin.

Daintree Estate's Milk Chocolate is a fine textured milk chocolate comprising 45 per cent cocoa solids with creamy flavour notes from Australian milk products combined with the same rich flavours of the dark chocolate.

Both chocolates are enhanced by the subtle flavour notes of raw sugar, Daintree Gold - supplied by the Mossman Central Sugar Mill.

Mr Durrant finished the presentation saying, "This is only the start. We are a small business now with the fundamentals in place for a great business; the growers, the technology and the energy to make this company one of the best niche chocolate producers in the world."

For sales enquiries and further information, www.daintreeestates.com