We’re feeling a little romantic this year, and since we sadly don’t have Valentines of our own to shower with love tokens (sad face), we thought the next best thing would be to give our lovely readers the treats instead! (Happy face!)
We have a whole pack of V Day amazingness which we’ve started announcing on our Instagram and Facebook, but first off the ranks our absolute favourite chocolate in the entire world, Polka, has created a breathtakingly delicious new flavour – Love Mist – for Valentine’s Day, and have given us three big bars to give away!
To win one, simply follow Undone and Polka on Instagram (@undonejournal, @polkachocolate) and Facebook, then either email us or write in the comments below what your favourite Polka flavour is. THIS COMPETITION HAS NOW BEEN DRAWN, THANK YOU X
We had a lovely chat to Polka founder Jane Mason that left us craving her amazing chocolate like you would not believe…
How did Polka come about?
I’ve always been obsessed with intensely dark chocolate and became really interested in the bean-to-bar process. While working overseas as a designer, I made the decision that I was going to create a New Zealand made bean-to-bar brand. So I came back home and made it happen.
What does bean-to-bar mean exactly?
It’s the full process of making chocolate completely from scratch. A very labour intensive process and takes days to sort, crack, winnow, grind, conche and temper the chocolate. Polka uses two ingredients, cacao beans and organic cane sugar. Then there’s the addition of the ingredients for each flavour.
Do you have a current favourite flavour?
I’m still in love with the Salted Hazelnut bar, which was one of my first experiments. I make the salted hazelnut praline using New Zealand hazelnuts, laced with sea salt then shattered. Sesame Toffee has a smokiness I often crave, so to be honest it’s different every week…
Tell us a little about the designs on the paper wraps…
I currently design all the packaging and wrappers, however the plan was to collaborate with different people along the way, which you will see happening more this year. Every bar is hand wrapped to ensure each is unique.
Do you get to travel to exotic places to source ingredients?
The fairly traded cacao beans are sourced from the Dominican Republic but that’s the only exotic component. Polka Chocolate is a very humble brand and I like to keep it local. I use a lot of edible flowers grown in the family garden with a lot of love and attention.
About how many rose petals go into one Crystallised Rose bar?
Every batch I make uses thousands of petals, so possibly up to 10 petals each bar.
How do you crystallise them?
I hand paint each petal with egg white, dust them with sugar, slow bake them til crisp then smash them.
Tell us about your newest flavour, Love Mist?
I wanted to create something new to be released for Valentine’s Day and discovered Love in A Mist flowers. I took over yet another section of the family garden, planted the tiny black seeds in spring, and was lucky enough that the flowers started blooming late December. The flowers are an amazing icy blue that looks mystical on the dark chocolate.
About how many petals go into a bar of Love Mist?
I would say 15 to 20. By now you can probably tell that Polka is an intense labour of love!
Purchase the beautiful new Polka Love Mist bars online here.