Gabriel Chocolate (Gabriel) hand makes single origin chocolate bars from bean to bar in small batches. Gabriel hand sort raw cocoa beans, roast to special profiles to bring out fine flavours in the beans, before winnowing, grinding, refining and conching to produce a fine handcrafted individually wrapped product. Gabriel Chocolate has won several local and interstate awards in Australia.
Source : https://gabrielchocolate.com.au/
Jasper + Myrtle takes carefully sourced cocoa beans and roasts them to perfection, blending with exquisite flavours to create delicious and distinctive bars, lovingly handmade in Canberra, Australia. Like fine wine, each batch is different. No artificial flavours, colours or preservatives. Jasper + Myrtle Chocolate has won local and international awards.
Monsieur Truffe is based in Melbourne and started in 2006. Their creations are made using the best couverture they can source. They are masters in single-origin and bean-to-bars; which ensures their range presents the rich breadth and depth of the cacao bean.
The first ‘Bon Bon Fine Chocolate’ store opened in Sydney’s harbour-side eastern suburb of Double Bay in 1982. For more than 31 years, Bon Bon have been creating a fine selection of delectable chocolates and treats.