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What is Artisan Chocolate

Artisan Bars are handmade with the pure cocoa butter from sustainable cocoa plantations from around the world depending on the type of bar.

The melted cacao butter is then handmade and blended with the freshest ingredients with minimum to zero preservatives to ensure you taste only the freshest Australia chocolate by our award winning Australian Makers.

How much cacao content in the bars?

Milk bars - Cacao content ranges from 35% to 65%

Dark Bars - cacao content ranges from 70% to 99%

Chocolate Bars

The bars will either meet all or some of the below mentioned requirements. All ingredients shown at the back of the packaging.

  • Artisan
  • Organic
  • Gluten Free
  • Dark Chocolates - Dairy Free
  • Single Origin
  • Bean to Bar
  • Vegan
  • Low Preservatives.

Where does the chocolate come from?

Farmers grow cacao trees on plantations close to the equator. The trees must be tendered to for between 3 to 5 years before they bear fruit - cacao pods which contains the beans (white flesh).

The cacao beans are then fermented and dried to obtain complexity in taste and aroma and shipped to manufacturers around the world. 

Where do the cocoa beans comes from?

The cacao beans are grown in Australia and most South America and West African countries. The cacao plantations are found in Queensland (Daintree Estates), PNG, Ghana, Madagascar, Brazil, Sao Tome Islands off West Africa, Ecuador and The Dominican Republic, Vanuatu(Pacific Island).

Is your chocolate certified Fair Trade?

Australian Makers go well beyond Fair Trade and source their cocoa beans directly from the farmers and farmer co-operatives, and pay a significantly higher price (above the FairTrade premium) for the farmer.  Only cocoa beans from Third World countries require Fair Trade certification. Australia grown cocoa beans such as Daintree Estates do not require Fair Trade certification.

How should I store my chocolate?

Chocolate should be stored in a cool, dry place away from strong aromas and temperature variations. You should never store your chocolate in the fridge, as that will cause blooming (condensation on the surface, drawing sugar crystals out of the chocolate).

Similarly if the chocolate is allowed to get too warm, cocoa butter will come to the surface. If possible, keep your chocolate wrapped and store it between 16C and 22C, but for most purposes room temperature is fine.

You should also keep your chocolate away from sunlight and other bright lights, and ideally in a sealed environment (ziplock bag, Tupperware box,etc..) 

The shelf life of our bars range from 3 months to 12 months , you will see Best Before Date at the back of the bar.