You might be seeing green for St. Patrick’s Day, but we’re seeing chocolate. Irish Chocolate.
Two sisters, Karen and Natalie Keane, are the masterminds behind Bean and Goose, a company that creates handcrafted chocolates at Last Tree Farm based in the Wexford countryside of Ireland. The two had been looking for an opportunity to work together when Natalie noticed a gap in the chocolate market. At the time she was working in a premium chocolate shop in County Cork, Ireland.
“There were no Irish chocolate brands connecting the consumer of today in their branding or flavor profile,” said Karen. “We then searched for a place where we could learn the art of chocolate making and found our teacher in Kerry with Benoit Lodge. This is where we learned how to hand temper chocolate on marble slabs, a traditional technique that we still do today.”
Chocolate proved to be a natural fit for the sisters since chocolate was used to celebrate all occasions of their lives, from birthdays to holidays. “We spent many days going to the nearby shop to spend our weekly pocket money with our granddad,” she said. “We always bought chocolate.”
Bean and Goose has just begun exporting to the U.S. and can be found at Ceremony Coffee in Annapolis, Maryland. This is just what they hope will be the tip of the iceberg as they plan to export in a much larger way by the end of 2016.
Their bestselling bars fall in their Origin Craft range. “These are the bars where we pair beautiful single origin chocolate with Irish flavors and ingredients,” said Karen. “Our top performing bar is a dark chocolate from Ecuador (70%) paired with roasted spiced hazelnuts and Wexford honey.