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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

Views: 2471

Replies to This Discussion

Yeah, Lynn and Chris are making it themselves now, previously they were getting it made elsewhere.
Good stuff then. Do you know anything about Daintree Chocolate? Is it just a case of cocoa growing becoming more popular up north as an additional crop?
I have heard that the guy does controlled ferments in stainless steel equip to keep micro loadings low and he sources the fruit from farmers. Apparently the stuff tastes quite nice, i am going to get my hands on some in the next few months. Usually i wouldnt bother with raw chocolate but it has been talked up a bit.
Found another one, don't know how they slipped under the radar. Bright Chocolate at the of that name. From watching the vid and looking at the site they certainly used this site or choc alchemy for info. No SA stockists, so Gap you might be first.
Another one possibly
Doesnt look like huge output

New 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

Charley's Chocolate - growing own beans

Bright Chocolate

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

Nui (raw chocolate)

Loving Earth (raw chocolate)

Australian Raw Chocolate - growing own beans (raw chocolate)

Bean to Bar Courses

Savour Chocolate & Patisserie School

Kimberley Chocolates

On the Way . . . (hopefully)

Mörk Chocolate

Tava Chocolate

This is getting silly, found another one, this time in Orange NSW, called Origin. Raw chocolate.

Wow, the list really is growing:

Bean to Bar Makers in Australia

1. Cicada Chocolate

2. Bahen and Co Chocolate Maker

3. Zokoko

4. Daintree Estates - growing own beans

5. Haighs

6. Cravve Chocolate

7. Gabriel Chocolate

8. Nick's Chocolate

9. Monsieur Truffe

10. Matale Chocolate

11. Frugii/John Marshall (bean to scoop ice cream)

12. Spencer Cocoa

13. Charley's Chocolate - growing own beans

14. Bright Chocolate

15. Daintree Chocolate - growing own beans. different to Daintree Estates (raw chocolate)

16. Nui (raw chocolate)

17. Loving Earth (raw chocolate)

18. Australian Raw Chocolate - growing own beans (raw chocolate)

19. Origin Chocolate (raw chocolate)

Bean to Bar Courses

1. Savour Chocolate & Patisserie School

2. Kimberley Chocolates

On the Way . . . (hopefully)

1. Mörk Chocolate

2. Tava Chocolate

Yes amazing growth in the last few years.
Did you try some Bright Chocolate yet? There are a few stockists in Melbourne.
Not yet, I only just got back from 2 weeks in France (hence the early jet lagged post this morning) - sugar overload at the moment and lots of samples still to get through. I will try soon though.
Half your luck, my brother was just there and brought me back some choice bars. If i had gone i would have spent a fortune, i hate to think what you spent. Damn worth it though.

OK, managed to get hold of some Bright Chocolate - the Madagascar and the Trinidad. Very smooth - reminded me of a European style dark chocolate initially, but that got me wondering about their machinery. Looking on their website, it looks like they might use a proper conching machine, rather than a wet grinder setup and I think that is what I'm picking up in the texture. Good flavours, but maybe a little muted for my tastes (not bad in any way, but everyone has different tastes). 

I also tried Slitti chocolate on the weekend. An Italian bean to bar company but done on a medium/large scale ( They are well known for their dark milk chocolates - I tried the 60% and really enjoyed it (I wasn't sure what to expect) - you really can still taste and "feel" the milk come through. They also do a lot of blends and a few single origins.


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