搵食啫。可可豆殼與酸刀脆片 / Earn a crust, a bit of grit, with Sourdough Chip & Cacao Husk.
Updated: Oct 15
今年丙午赤馬年，火勢極盛。我哋都係呢個城市裡日日跑數搵食，周圍捐窿捐罅, 繼續為咗腸道裡的微生物提供養分。喺呢個無休止嘅輪迴中，偶爾遇到一個同樣固執、拒絕向工業速食妥協的同道中人。 喺呢個高度工業化、追求量產嘅朱古力世界，SLOKCHOCOLATE 是一個好有型的異類。100% 香港本土的 Bean-to-Bar 匠人品牌，他們不僅玩到去國際巧克力大獎 (ICA) 嘅金牌，更好似一群味覺的煉金術。佢哋堅持從原豆 (Single Origin) 開始
「可可豆殼 (Cacao Husk)」。呢啲唔係廢料 佢哋營養學裏面嘅微觀寶藏——含有高達 50% 以上的膳食纖維與極豐富的抗氧化多酚, 當遇着哨牙刀我哋加入黑麥. 經過漫長的低溫冷藏發酵，讓「哨牙種」在黑暗中緩慢地分解澱粉。出爐後，這顆充滿微酸香氣與土地粗糙感的黑麥酸種麵包，被切成極薄的薄片，低溫烘乾化身為脆口無比的 Sourdough Chips。
這不是速成的零食，100% 香港製造的靈魂搞埋一齊。你食落去嘅係極低的 GI 值與真正的腸道飽足感，而不是血糖暴衝後的疲憊。
在這四天的 PMQ Coffee Agenda 2026，因為雙重發酵與低溫烘乾極度耗時，這款 Cocoa Husk Chocolate Sauce + Sourdough Chips 每日僅能提供非常有限的數量。
今年哨牙刀(長洲) 出爐咗好多麵包，歡迎來 2/F 上嚟搵食。
☕ PMQ Coffee Agenda 2026 ☕
日期：2026.10.16-19
時間：10.16 (3:00pm - 7:00pm) | 10.17 - 10.19 (11:00am - 7:00pm)
• • 地點：PMQ 元創方 2/F (35 Aberdeen Street, Central)
This is the Year of the Fire Horse, and the fire energy is burning intensely. We are all just rushing around every day in this city to hit targets and "earn a crust," squeezing through every crack and crevice, simply continuing to provide nutrients for the microbiome in our guts. In this endless cycle, occasionally we meet a fellow artisan who is equally stubborn and refuses to compromise with industrial fast food.
In this highly industrialised chocolate world that chases mass production, SLOK CHOCOLATE is a very stylish anomaly. A 100% local Hong Kong Bean-to-Bar artisan brand, they haven't just swept Gold medals at the International Chocolate Awards (ICA); they operate like a group of flavor alchemists. They insist on starting strictly from single-origin beans.
"Cacao Husks". These are not waste. In the reality of nutrition, they are microscopic treasure troves—containing over 50% dietary fiber and extremely rich antioxidant polyphenols. When these meet Cheung Chau Sourdough we add Dark Rye into the mix. Through a long, cold retardation, we let our "Sour Tooth" starter slowly break down the starches in the darkness. After baking, this dark rye sourdough loaf—full of mild tartness and the coarse texture of the earth—is sliced ultra-thin and dehydrated at a low temperature to transform into incredibly crunchy Sourdough Chips.
This is no instant snack; it is the collision of 100% Hong Kong-made souls. What you swallow is an extremely low GI value and genuine gut satiety, not the exhaustion that follows a blood sugar spike.
During the four days of PMQ Coffee Agenda 2026, because the dual fermentation and low-temperature dehydration processes are extremely time-consuming, this Cocoa Husk Chocolate Sauce + Sourdough Chips pairing is available in very limited quantities daily.
This year, Cheung Chau Sourdough (WakinBakin) has baked a lot of bread. Welcome to the 2/F to come up and "earn a crust."
☕ PMQ Coffee Agenda 2026 ☕
- Date: 2026.10.16-19
- Time: 10.16 (3:00pm - 7:00pm) | 10.17 - 10.19 (11:00am - 7:00pm)
- Venue: PMQ 2/F (35 Aberdeen Street, Central)
