Robyn’s guide to local chocolate


For details of local chocolate makers, see the relevant part of the Local Food Directory.

organictimes1You may be looking for locally grown, locally made, fair trade and/or carob! Here are some suggestions.

We are lucky that there are many local chocolate makers. The three most notable are:

There are also some local makers of handmade chocolate who sell at farmers’ markets, including:

  • Cocoa Rhapsody: Certified Organic chocolate (at Abbotsford Convent Farmers’ Market, Coburg Farmers’ Market or Collingwood Childrens Farm Farmers’ Market).
  • Girl Made Chocolate: vegan chocolate (at Fitzroy Mills Market).
  • Manuko: Certified Organic and vegan chocolate (at Eltham Farmers’ Market).

Other local makers of handmade chocolate include:

Also, here are three other, interesting Australian chocolate makers:

  • Chocolab: you design your own chocolate bar with as many ‘toppings’ as you want.
  • Haigh chocolate, who are recommended by Shop Ethical because they use ethically and sustainably sourced ingredients and support a rabbit-free Australia.
  • Loving Earth, a company in Campbellfield who make and sell a variety of healthy and nutritional chocolate products, sourcing ingredients from indigenous communities who follow sustainable practices in relation to the workers and the environment.

Finally, if you would like to make your own chocolate, you can try Lisa Walton’s recipe or, alternatively, here is a recipe for carob ‘chocolate’:

1 cup carob powder
2 cups caster sugar
½ cup milk
¼ cup butter
1 teaspoon vanilla

Mix sugar and carob in a saucepan with a little of the milk until smooth.

Add the rest of the milk then the butter. Heat slowly, stirring all the time, till it’s thick enough to coat the spoon, then a bit more.

Take off the heat, add vanilla, beat for about five minutes (you need to do this for a smooth texture). Pour onto a greased oven dish or into patty cases or drip drops for ‘buttons’ onto a greased tray etc. Cut if needed when cold.

  One Response to “Robyn’s guide to local chocolate”

  1. I am inviting chocolate makers to work with me to help me sustain the projects we are involved in in Nepal with children. There are thousands and thousands of orphans. See the email to Maya Shahni, sage foundation India. We are all collaborating in supporting the re-build. My part in this is the work with the children, schools and creating what is needed in buildings. to support them being connected in a holistic way to the rest of the community and seeing this sustained in a food security, cottage-industry model.

    Can you support me in encouraging chocolate makers to work with me to create a bumblebee chocolate and/or a special box of chocolates that I can then use to sell to fund raise for the long haul ahead.

    Any other suggestions very welcome.

    See email. Also, see

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