Solomons Gold to be Unveiled at the 2015 Chocolate and Coffee Show

AUCKLAND, New Zealand - April 22, 2015 - PRLog -- Solomons Gold, the new single-origin ‘Seed to Bar’ chocolate made in New Zealand, is launching its delicious, nutritious range of premium 70-75% cacao chocolate on 2-3 May this year at the Chocolate and Coffee Show at Auckland’s waterfront.

Commodity Corporation Pty Ltd (C-Corp) is behind the Solomons Gold brand and grows its own cacao beans in the Solomon Islands hand-in-hand with the local Solomon Islanders.

C-Corp has complete control of its Solomons Gold cacao, from planting the seedlings and harvesting, fermenting and grading the beans, to the roasting, winnowing, conching, refining, tempering and packaging of Solomons Gold chocolate at its New Zealand MPI-certified factory in Tauranga.

Glenn Yeatman, General Manager of C-Corp NZ, explains, “We grow and roast our own cacao beans. That’s how we can guarantee the finest bean quality and consistency of flavour.”

Solomons Gold chocolate boasts intense chocolate flavour and nutritional benefits. “We make our chocolate as nature intended,” said Yeatman. We leave in all of the natural goodness of cacao, and add only sweetness. This simple, natural recipe gives our chocolate its unique, original taste. We don’t use any additives, dairy, gluten or nuts. We don’t need to. Our chocolate tastes really good, it’s good for you, and it’s doing good for the people of the Solomons.”

New Zealand top chef Peter Gordon has wasted no time experimenting with Solomons Gold chocolate. His award-winning restaurant The Sugar Club features Solomons Gold on its dessert menu. Gordon said, “I’ve been cooking with Solomons Gold single-origin chocolate and cacao nibs at The Sugar Club since first tasting them early 2014. Both products have a real purity, with a unique flavour that I haven’t tasted before in other chocolate, and my kitchen team and I enjoy creating recipes which utilise them. I personally like the fact that it’s a locally-sourced gourmet chocolate of single origin that is benefitting our Pacific neighbours on the Solomon Islands.”

Yeatman says, “C-Corp is making a meaningful contribution to the resurgence of cacao exports from the Solomon Islands. By helping the local people to improve nursery management, variety control, crop rotation and general good plant management, we’re contributing positively towards their well-being today, and ensuring cacao trees are young, healthy and productive for them in the future.”

The delicious distinctive flavour of Solomons Gold chocolate is generated from the perfect growing conditions and naturally-organic environment of the Solomon Islands, where C-Corp grows its special varietal selection of Amelonado and Trinitario cacao trees. Yeatman says, “When you walk through the plantations, feel the soil and experience the heat and humidity, it only stands to reason that such perfect growing conditions will create the perfect cacao."

Yeatman is often asked how Solomons Gold chocolate can be dairy-free and yet taste so creamy. The answer lies in the fact that the cocoa butter, which constitutes around 40 percent of the cocoa mass, is left in Solomons Gold chocolate.

“High in antioxidants and essential minerals, our Solomons Gold chocolate is good for you,” says Yeatman. Scientific research in 2013 found that Solomon Islands cacao nibs had very high levels of antioxidant activity compared with other superfoods.

Solomons Gold premium chocolate is available in 100g bars all the way up to ‘chef-sized’ 5kg blocks. Also available are Solomons Gold cacao nibs in 125g, 250g and 500g packs.

Please visit the Solomons Gold booth #49 at the Chocolate and Coffee Show to sample the new gold standard of single-origin chocolate in New Zealand.

More information http://www.solomonsgold.co.nz.