The day has arrived, the greatest day in the calendar. The day all children and adults alike look forward to – not Christmas, International Chocolate Day.
It’s no secret we Australians love our chocolate. Annually the confectionery industry generates close to $6 billion, and the Australian chocolate-spend has risen by $26 million over the past five years. And who can blame us?
Treat yo’self this International Chocolate day, break away from the chains of the all-time-fave Max Brenner, and take a trip/bite out of these ultimate chocolate experiences.
Sue Lewis Chocolatier
WA provides all the chocolatey desires your heart and blood sugar levels can handle. Sue Lewis Chocolatier offers not only mind blowing chocolate goodness (such as Salted Caramel, Single Origin, Champagne and Lemon Myrtle truffles; chocolate bars and barks) but also offers chocoholics a Chocolate Education, Tasting & Tempering Class…
It’s highly likely you’ve seen Pana around. Picked up by Woolworths and Coles, and featured in stores like Thomas Dux and About Life, Pana Chocolate is the healthy, almost guilt free way to enjoy chocolate. Founded in Melbourne, the chocolate is made from vegan, organic ingredients. Visit their store in Richmond and find yourself amongst rows of chocolate and cakes – grab yourself a mind blowing hot chocolate while you’re at it.
Handmade Belgium and French chocolate is enough to get your taste buds tingling and almost leaping out of your mouth. But the chocolates at Bakedown Cakery are almost too pretty to eat… Almost… Fillings are made using freeze dried fruit from New Zealand, Australian nuts and the finest puree and praline from France! They also produced outrageous cakes, perfect for your post chocolate meal!
31 Degrees Custom Chocolates
Queenslander’s make your way up to Woolloongabba and feast on some sweet chocolate heaven. The pralines, truffles, Rocky Road, bark and bars all made using couverture, a chocolate particularly high in cocoa butter. Majority of products are made using Valrhona couverture. Lindt, Republica del Cacao, Cacao Barry couvetures are also used. We needn’t say more, our mouths are watering.
If you happen to be down south this weekend, pop into Haighs Visitor Centre and factory in Parkside, South Australia. Haighs Chocolates need no introduction, established in 1915 in Adelaide they’re Australia’s oldest family-owned chocolate maker. Book yourself a tour and witness the magic behind the legend, be sure to pick up your weight in chocolate while you’re there.
You know the chocolate is good when you’re actively contemplating returning to Tasmania purely for the purpose of eating more… Enter Cocobean, a simple store of the best quality ingredients and chocolate. Constantly introducing new flavours and styles, the Launceston store uses almost all Tasmanian produce.
Jasper + Myrtle
It’s hardly surprising our capital city is abundant in chocolate choices. However we can’t lie, Jasper + Myrtle win our heart almost every time. Owned by partners Li and Peter, all chocolates are handmade from cacao beans imported from Peru and Papua New Guinea. The focus of products is around single origin dark chocolate and it’s hard not to love the chocolate when the packaging looks like a graphic designer’s scrapbook. Needless to say we’re fans.
Have a super sweet International Chocolate Day, remember eat responsibly! (or not…)