For details of local chocolate makers, see the relevant part of the Local Food Directory.
We are lucky that there are many local chocolate makers. The three most notable are:
- Chocolatier Australia, based in Heidelberg West: affordable premium luxury chocolate, loose, seasonal and boxed. Includes some Fairtrade offerings. Available from their own shop (244 Waterdale Road, North Ivanhoe, 3079) or from Bolton Street Deli & Liquor, Eltham.
- Organic Times, based in Eltham: quality, fair-trade chocolate products that not only taste delicious but are made from Certified Organic ingredients. Available from Dynamic Vegies, Eltham and Nature’s Harvest Hurstbridge.
- Yarra Valley Chocolaterie & Ice Creamery, based in Yarra Glen: over 250 different chocolate delights and related products. Mainly sold at their own chocolaterie (35 Old Healesville Road, Yarra Glen, 3775), which is set on 16 hectares and is an experience the whole family can enjoy. Also available online.
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:
- Ratio Cocoa Roasters, based in Brunswick: available from their own shop or online.
- Van Nunen Chocolates, based in Eltham: available from Eltham Deli; and Montflora Florist, Montmorency.
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.
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.