Jasper and Myrtle Chocolates is a small chocolate maker based in Canberra, Australia.
Created by Li Peng Monroe, the name was chosen because of its Australian origins. Jasper is a semi-precious stone found in Western Australia where she spent many years, while Myrtle is commonly found around Northern New South Wales where Peter, her partner and co-owner of Jasper and Myrtle, comes from.
All of Jasper and Myrtle’s chocolates are handmade from cacao beans imported from Papua New Guinea in particular the Autonomous Region of Bougainville. The beans are ethically sourced – Li Peng and Peter visit Bougainville every year to catch up with the farmers and the logistic agent who supply them their beans. Many friendships have been made during these trips, which they enjoy tremendously.
To Li Peng and Peter, sustainability and traceability of the cocoa beans and ingredients they use in their chocolate are core values of their business. That’s why they take the time to know their suppliers, including the cocoa farmers, and pay fair prices for all their ingredients.
The Jasper and Myrtle range includes single origin dark chocolate bars, with a focus on allowing the flavour of the cacao beans to come through.
In the flavoured bars, Jasper and Myrtle takes the challenge of enhancing the flavours of the beans with other natural ingredients to create truly delicious chocolates.
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