Gabriel Myburgh built Western Australia's first bean-to-bar chocolate operation out of frustration at the chocolate he could buy locally. The factory imports fine-flavour cacao and does everything in-house — hand-sorting, roasting, winnowing to nibs, then grinding to single-origin bars that range from a 58% Ecuador to a 99% Venezuelan Chuao dark. The Metricup café, lately moved from Yallingup, does hot chocolate, chocolate gelato and cookies.
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