Last updated 20/05/2021
While we love showcasing the world’s best chocolates made from the bean to the bar, we are also committed to supporting our local, bean-to-bar Australian chocolate makers. We are delighted to be part of the vibrant, friendly and exciting craft chocolate scene in Australia. Here is the list of all the Australian chocolate makers.
* Haigh’s make chocolate from the bean on an industrial approach & scale.
** Loving Earth make chocolate from unroasted cacao beans (they have a strict bean sanitation protocol).
So no matter where you are in Australia, chances are there is a bean-to-bar chocolate producer nearby who would love your support! Visit their websites, pop in to their shops and cafes, or say hi on social media – they are all really interesting people and we’re sure they’d love to hear from you.
It’s wonderful that more keep popping up every day. If you know of an Australian bean-to-bar producer that isn’t in the list please get in touch and we’ll add them!
|Abobo Kitchen||Sunbury, VIC||www.adobokitchen.com|
|Bright Chocolate||Bright, VIC||www.brightchocolate.com.au|
|Cicada Artisan Chocolate||Sydney, NSW||www.cicadachocolate.com|
|Matale Chocolate||Melbourne, VIC||www.instagram.com/matalechocolate/|
|Maius Chocolate||Adelaide, SA||www.maiuschocolate.com.au|
|Nick’s Chocolate||Brisbane, QLD||www.nickschocolate.com.au|
|Pure Mill Chocolate||Sunshine Coast, QLD||www.puremillchocolate.com|
Why care if someone makes their own chocolate?
Chocolate making is very similar to roasting coffee. Beans are sourced (the better the beans the better the product) then experimented with (roasted, ground, mixed) then finally formed into a creation that requires skill to perfect and make consistently great. On top of that, the artistry required to make chocolate is much like that required to make a great craft beer (there’s science, but also a creativity, to make something of beauty – there’s often a sense of personality that manages to flow throughout the brand and work its way into the flavour).
Contrast this with people who “hand-make” chocolate bars by melting chocolate made by one of the 5 “big chocolate” companies that make the majority of the world’s chocolate. They are almost certainly made with “commodity cacao” and the main flavour driver is how much sugar / milk is added i.e. sweet vs bitter or what flavour is added to make it different. Chocolate makers (i.e. people who roast and grind their own beans) work with the flavours that exist within the cacao and play with the roasting profile and grinding parameters to highlight the flavours they want in their bar.
Is Australian chocolate any good?
We are delighted to tell you that Australia makes some really amazing chocolate. There are a few Australian chocolate makers who are famous overseas and relatively unknown in Australia! Australian’s have won a multitude of chocolate awards on the world stage (mainly the Academy of Chocolate Awards London or the International Chocolate Awards) e.g. Jasper & Myrtle who have over 13 international awards, Zokoko with 8 international awards including “Best Dark Chocolate Bar at the 2014 International Chocolate Salon” and Metiisto with 5 since opening in 2018 including the 2019 “International Rising Star Trophy”. If that’s not enough look up the #SmoothChocolator and you’ll discover posts from all over the world. Some chocolate makers just aren’t into awards so don’t rule out trying a bar that hasn’t won an award – there are some truly amazing chocolates that have never been submitted to these kinds of competitions. Our advice is try as many bars as you can and find your favourites!