Food Hero Story
In 2012 sisters Karen and Natalie Keane based in Ferns, Co. Wexford attended a course run by the well known French chocolatier, Benoit Lorge in Kenmare.
The course was to prove a catalyst in the sisters becoming premium chocolate makers, eventually creating their brand Bean & Goose producing handmade chocolate in small batches each week using single origin and origin chocolate from Tanzania, Ecuador, Papua New Guinea, Mexico and Saint Dominique. Each origin exhibit their own very unique tasting notes -Tanzanian chocolate is 75pc cocoa - fruity and sharp; the Ecuadorian bar at 76pc is powerful and also fruity and spicy with a note of hazelnuts while the Mexican cocoa bean has a delicate flavour. They also produce a range which includes the addition of flavours- a milk chocolate bar topped with smoked Irish sea-salt and cocoa nibs, or a dark chocolate bar with Wexford honey roasted hazelnuts, Irish sea-salt and chilli.
Everything about Bean & Goose oozes quality including the presentation of their product -handwrapped in paper cleverly designed to tell the story of the contents….you won’t be disappointed when you peel back the wrapper….Share