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Companies that specialise in Australian made single origin chocolate:

Cicada Chocolate
Bahen and Co Chocolate Maker
Daintree Estates

Check them out and add new ones if I have missed some, i know Niu does some but have never been able to get it and it is not their specialty. I also no Monsieur Truffe has a factory but havent seen any chocolate. I have heard Koko Black is looking at getting into actual bean to bar also. Of course their is Haighs but they dont do single origin yet.

Tags: Australia, australian, bahen, chocolate, cicada, daintree, estates, makers, zokoko

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Replies to This Discussion

I am not srprised steaming didnt work, the detection threshold for the molecules that give the taint is extremely low, which is why it is such an issue in wine.

Oh the other thing is I think most other chocolate makers use the Tokiala plantation beans. Generally these beans are purchased by the exporter wet and fermented by the exporter then dried using diesel powered driers which are different again. The reasons for this is that one of the exporters owns the plantation. They are certainly high quality beans though as the plantation/exporter work together and use what is considered the best processing in the world. Its also a teaching plantation that assists farmers within the region. Most exporters I would imagine also try to avoid purchasing cocoa already fermented and dried from farmers as they prefer to control the process.

PNG beans within the larger chocolate world are also considered a bit of a powerhouse bean as are Madagascan beans. If you were making chocolate on a large scale the bulk of your cocoa might be of a lesser quality and you throw in a bit to bring out some flavour in the blend.

Yeah, I really like the PNG bean, good chocolate notes and also good acid levels and flavour. This is why the Aussie growers planted cultivars from PNG

A few things have been going on in Chocolate in Australia. First got hold of some Spencers Chocolate, an Aussie bean to bar specialising in Vanuatu beans. Really nice dark choc but the milk choc left a little to be desired, too much sugar and milk masked the origin too much, though having worked this bean extensivelly myself i must say formulating a milk choc that fit my requirements took a while. Going for a dark milk choc might even be a better option given the market.

Second ran accross Royce' Chocolate, a japaneese brand, specialising in ganache it seems with a little booze in it. It was quite ok actually. The did only one single origin which was Sur del Lago out of Venezuela only tasting squares. Really very nice, expensive stuff though, aiming high end. Only one store in Australia in Adelaide. Lots of pics of pods and trees in store, super plesant staff!

Also noticed can get Hotel Choclat stuff here in David Jones, no origin bars and limited stock to truffles and quirky bars.

Also disappointingly can't seem to find Valrhona estate origin bars in Australia anymore.
About time for another update.

Haighs has finally done the single origin thing properly, no more melting and rebadging Belgian coverture. They have two single origins out now, Grenada and PNG. Both are a 61% and they have selected their beans well as the chocolate is rich and they are both different and true to origin. I may even repeat purchase. A little too much sugar for me but probably perfect for their target market.

Good find Tom. I went and bought some today and am impressed by Haigh's first shot at single origin. Like you, the 61% is a little sweet for my pallate. Interestingly, the person who served me mentioned they were thinking of expanding their single origin line and hopefully start making only their own (ie., no more melting and rebadging for the other origins).

A couple of potential new ones - "on their way" towards production (maybe):

1. Charleys Chocolate:

They've planted their own beans in QLD (in an interesting way). Hopefully they will be producing soon.

2. Josefin Zernell, Mörk Chocolate. Melbourne, Australia. I notice from the Patric Chocolate consulting page that Josefin recently spent 5 days with Patric learning about chocolate making. Mork currently do hot chocolate drinks, but I have read they might be expanding into bean to bar. It would be nice to have a b2b here in Melbourne.

Yeah, thanks for the introduction Gap, had a good chat with Lynn the other day. Souns like they are really humming along up there.
I will check out Mork too.

Have to add Daintree Chocolate here too, they have been going for a while now making raw chocolate.

OK, I'll try and pull all these together into a list:

Bean to Bar Makers in Australia

Cicada Chocolate

Bahen and Co Chocolate Maker


Daintree Estates - growing own beans


Cravve Chocolate

Gabriel Chocolate

Nick's Chocolate

Monsieur Truffe

Matale Chocolate

Frugii/John Marshall

Spencer Cocoa

Daintree Chocolate - growing own beans (different to Daintree Estates)

Nui (raw chocolate)

Loving Earth (raw chocolate)

Bean to Bar Courses

Savour Chocolate & Patisserie School

Kimberley Chocolates

On the Way . . . (hopefully)

Charley's Chocolate - growing own beans

Mörk Chocolate

PS: Tom - I can still get Valrhona single origin/estate at David Jones in Melbourne.

Nice summary Gap,

I think Charley's is trading but in single origin imports at the moment, Solomon Islands and Vanuatu at the moment? Lynn said they are hopefully going to be fermenting some small batches next week.

I know another grower who is also 'on the way', but nothing firm yet. So that would make a nice 20!

Enough for a conference!

Add the NZ guys and other islands ie Fiji, Bali etc and we have quite the bustling chocolate scene.

I'm not sure the Charleys Chocolate was actually made by them yet. Happy to be corrected if wrong.

Agree the b2b scene is growing. Can only be good :-)


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