SYDNEY chocolatier Casey Sheehan uses the finest belgian barry callebaut to make his Delicaseys' fruit and nut chocolate. 'This is fresh chocolate,' says Casey. 'There is nothing in the ingredients that you don't need and the fresh, natural taste of the accompanying flavours is nothing less than real — and really good.' Casey prefers to use dark chocolate as a balance against the natural sweetness of orange and ginger and the crunch and bite of roasted coffee beans, hazelnuts and almonds. 'We make chocolate no more than a week in advance so you will always have a fresh, prominent burst of flavour,' says Casey. This chocolate is also perfectly tempered, imparting a smooth, cool and rich sensation to the taste. All the dark chocolate labels are dairy-free.
almond moguls 140g
Roasted, crisp almonds in milk chocolate with a ‘crack’ to the bite
chilli bark 140g
Chilli in dark chocolate, drawn from chocolate’s Mexican roots — the heart of the cacao fruit — the chilli imparting a mild warmth
choco latte 140g
Crushed, roasted coffee beans in dark chocolate — stimulating and delicious
ginger choc chips 140g
Crisp, warm ginger in dark chocolate
guinea figs 140g
Sun-dried figs wrapped in dark chocolate
hazels 140g
Roasted, crisp hazelnuts in half milk and half dark chocolate
hokey pokey 140g
Hand-made honeycomb with a rich, crisp flavour in dark chocolate
orange bliss 140g
The best seller. Juicy candied orange slices in dark chocolate