Penny McGrory & Hayley Clarke founded Elements Chocolate Co in 2020 in the middle of the Western Australia lockdowns. The sisters wanted their chocolate to “reflect the country we love and in which we were born” and decided to do so by featuring Australian Native bush foods, Their aim is to create some unique flavour combinations and they are doing a great job.
Their flavour playground is focused on milk and white chocolate that they make in Perth from Ecuadorian and Vietnamese cacao. Their sweet and creamy milk chocolate with Banksia Flower Honeycomb reminded us of a childhood favourite, violet crumble. Lemon myrtle, sandalwood nuts, Davidson plum and finger lime all feature. Their 70% dark chocolate bar is made with Vietnamese cacao, the second bar is made with that in Australia. We can’t wait to see what they create next!https://elementschoc.com.au/
Focusing on Australian Native inclusions to create unique flavour combinations.