Oriel take their kiln-dried mineral sea salt and smoke it in 90 year old Nicaraguan oak kegs freshly emptied of Teeling Irish whiskey. They ask the smoker to make their batches even smokier & then they fold it through Bean and Goose Ecuadorian milk chocolate.Illustrations by Aaran Quinn About Karen and Natalie Keane are sisters and founders of Bean and Goose, making chocolate at Last Tree Farm based in the Wexford countryside, Ireland. Some of their earliest childhood memories involve chocolate. To them, chocolate signifies good times, memories of growing up, their family and their holidays back home in Wexford. They began making chocolate using the traditional technique of hand tempering on marble slabs. This process gave them a strong understanding of working with chocolate. You have to slow down, you have to be patient and you have to be persistent.Bean and Goose chocolate is made using the complex and rich flavours of single origin chocolate paired with flavours and ingredients that reflect and celebrate the Irish seasons. Bean and Goose have a passion for using seasonal, natural ingredients and it makes sense to use what can grow in their gardens and can be foraged locally. They are surrounded by countryside heavy with elderflower, lovage, gorse, and blackberries. They are inspired by their herb garden full of lavender, mint, bay, fennel, rosemary and thyme. They have the summer fruits and orchard trees growing nearby. Finally they have the pleasure of using edible flowers such as violas, marigolds, borage and scented roses. Their surroundings are their inspiration.