We love Belgian chocolate, so that is what we use as the base for our creations. The chocolate we use is produced by Callebaut Chocolate who use only the finest ingredients. Callebaut has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Made with dedication passed on from generation to generation. Callebaut chocolate is relied on every day by chefs and chocolatiers to create great tasting delights
Yes, we take our amazing Belgian chocolate and pair it with the best local ingredients to completely handcraft our artisan chocolates in small batches at our own factory in the beautiful Sunshine Coast town of Montville.
Chocolate is gluten free, unless we have added some to it. Gluten free products are highlighted, but please be aware that as we work in a mixed use kitchen there is always the risk of cross contamination.
Belgian dark chocolate does not contain any Dairy, there are several products we make that no dairy has been added to and these have been highlighted. However please be aware that as we work in a mixed use kitchen there is always the risk of cross contamination
We do post chocolates all over the country, however if you are in a remote area please be aware that there is a risk of chocolate melting in hot weather if postal services are slow.
Ideally chocolate should be stored in between 18 and 21 degrees, out of direct heat, and away for strong smells.
Preferably not, however we do have to be pragmatic in warmer months, and in warmer areas, sometimes that is the only way to avoid it melting. If you have to do this place your chocolate in a zip lock bag, with as much air removed as possible, then when before it is time to eat remove the chocolate from the fridge and let it come to room temperature before opening the zip lock bag. This will minimise condensation and help to reduce the chance of bloom.
We send our chocolate out with next day delivery whenever possible, however this is dependent on the service available. Please note that we don’t post chocolate on chocolate on Thursday of Friday to avoid it sitting in a hot warehouse over the weekend.