Chocolate Made Simply
From Bean to Bar in Melbourne
What Our Customers Say
★★★★★
Unfiltered reviews from people who keep coming back
“This is the only chocolate I buy now. Everything else tastes sweet and flat.”
— Longtime customer, Melbourne
Verified buyer
“I ordered it as a gift. Then I tasted it. Now I have a stash at home and in the office.”
— New customer, Sydney
Verified buyer
“Reliable, thoughtful, and always well made. I’ve sent it as a gift more times than I can count.”
— Returning customer, Adelaide
Verified buyer
“Clean ingredients, no nonsense, and actually delicious. That combination is rare.”
— Repeat buyer, Brisbane
Verified buyer
Our Favourites
Freshly Roasted Cacao Nibs
Sourced from Zorzal Cacoa, a reserve and working farm in the Domincan Republic, where cacao is grown and fermented beneath a native forest canopy.
Cook At Home
Charlotte Forsyth Wastell (@charforsyth) shares a take on Strawb-offee Pie. A chocolate biscuit base is topped with caramel, zabaglione cream, whole strawberries, and whipped cream. Finished with a dusting of cocoa
Cacao Sourcing
We utilise traceable, single-origin cacao sourced with transparency to create delicious chocolate. Read more about our sourcing here.
More Recipes
Chocolate Fabergé Eggs
Made from dark chocolate fudge cake with homemade berry jam, salted dark chocolate ganache, and vanilla bean Swiss meringue buttercream by Valentine Fodor.
Malted Maple Nama Chocolate Truffle
Recipe by Raymond Tan chef owner of Raya and Dua Bakehouse.
More Recipes
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Chocolate Fabergé Eggs
Made from dark chocolate fudge cake with homemade berry jam, salted dark chocolate ganache, and vanilla bean Swiss meringue buttercream by Valentine Fodor.
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Malted Maple Nama Chocolate Truffle
Recipe by Raymond Tan chef owner of Raya and Dua Bakehouse.
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