10 stores · curated ORBIS register
Hobart waterfront, Hobart
Federation crafts its chocolate from bean to bar using just two ingredients, cacao and raw Australian cane sugar, an approach visible through the viewing windows of its factory floor. Its Hobart retail store sits a short walk from the waterfront, Salamanca Place and the CBD, alongside a production base in the nearby historic village of Richmond.
Best for Two-ingredient bean-to-bar chocolate near Hobart waterfront
Melbourne / Australia
This Melbourne chocolate maker hand-makes and hand-wraps organic bars, gianduja and confections in small batches, from single-origin tablets to salted-caramel boxes. Its online shop sells the range for delivery, alongside drinking chocolate and gift hampers.
Best for Hand-wrapped single-origin chocolate bars and salted-caramel boxes
Melbourne
R L Foote Design Studio makes contemporary ceramic tableware and design objects, handmade at its studio and glaze lab at 1 Parslow Street, Clifton Hill. It also produces food moulds and chocolates, and runs ceramics classes from the same workshop.
Best for Handmade ceramic tableware
Yallingup, Western Australia
Gabriel Chocolate is a bean-to-bar chocolate maker at 219 Harman's Mill Road, Metricup, in the Margaret River region, described as Western Australia's first bean-to-bar chocolate maker. It hand-sorts, roasts and winnows fine-flavour cacao from around the world into dark, milk and white chocolate along with drinking chocolate and cocoa nibs.
Best for Western australia's first bean to bar chocolate
Ballina (Byron Bay region), NSW
Byron Bay Cacao is a chocolate boutique run by executive chocolatier Richard Tuohy, handcrafting bonbons, dragées and tablets from Australian couverture. The factory shop sits just south of Byron Bay in Ballina and supplies gourmet retailers and hotels.
Best for Handcrafted gourmet chocolate and bonbons
Brisbane City & Graceville
Paralympian founder Gerrard Gosens built Chocolate Moments around a chocolate experience that doesn't rely on sight, hand-making Belgian-style truffles in small batches in Brisbane. A second Graceville café location pairs the same range with Montville coffee.
Best for Chocolate gifts and sensory tasting experiences
Chocolate Moments was built by Brisbane local, Paralympian and chocolate connoisseur Gerrard Gosens and his wife Heather around a distinctive premise: a chocolate experience that doesn't rely on sight. Gosens is visually impaired, and that perspective shapes the brand's approach directly, pushing the emphasis onto how the chocolate tastes and feels rather than how it photographs — an unusual founding idea in an industry often built around visual presentation.
The chocolates themselves are handmade Belgian-style truffles, pralines and coated treats produced small-batch at the Albert Street shop in Brisbane City, using locally sourced, seasonal ingredients that the company describes as creating a "revolving door of flavours" rather than a fixed, static menu. A second location in Graceville operates as a full café, Graceville Moments, pairing the same handmade chocolate range with Montville coffee and extending the brand beyond a pure confectionery shop into a sit-down space.
Orders run collection-only with a minimum five-day notice and payment on pickup — a deliberately unhurried model that matches a business built around small-batch, ingredient-led chocolate rather than rapid turnover, with offerings like a "Chocolate First Aid Kit" of twelve assorted treats giving newcomers a full taste of the range at once.
Far North Queensland (cocoa near Mossman and the Daintree)
Launched in 2011, Daintree Estates grows, harvests and processes single-origin cocoa near the Daintree Rainforest in Far North Queensland, Australia's first commercially grown, plantation-to-plate chocolate, into bars, couverture and cocoa tea.
Best for Australia's first commercially grown, plantation-to-plate single-origin chocolate
Daintree Estates launched in 2011 as, by its own account, the first company to commercially grow and produce single-origin chocolate entirely within Australia, a 'plantation to plate' model that kept cultivation, harvesting and manufacturing under one roof rather than importing cocoa and processing it separately. The original grower cooperative, Daintree Cocoa Pty Ltd, entered liquidation in 2025; the Daintree Estates brand was subsequently acquired by a different company, Australian Cocoa & Chocolate Purveyors Pty Ltd, so the vertically-integrated structure described below reflects the brand's founding model rather than a confirmed current operating structure. The cocoa itself is grown near the Daintree Rainforest in Far North Queensland, close to Port Douglas, by local Australian farmers working in a tropical growing region more commonly associated with sugarcane than cacao.
The range runs from classic dark and milk bars spanning roughly 45% to 70% cocoa through flavored bars, espresso, blood orange and salted caramel among them, plus chocolate squares, gift packs, and chef's couverture buttons for professional kitchens. Cocoa tea, made from the husk rather than the bean itself, extends the plantation's output beyond eating chocolate into a beverage category most chocolate-only producers skip. The company frames its work partly as education, running a blog it calls The Cocoa Pod that covers cacao cultivation, chocolate history, and tasting technique, a reflection of a business built as much around introducing Australians to home-grown, single-origin chocolate as around selling the bars themselves.
Parkside, Adelaide (Beehive Corner, Central Market, Rundle Mall)
Haigh's Chocolates is Australia's oldest family-owned chocolate maker, founded in Adelaide in 1915 and still working bean-to-bar from its Parkside factory.
Best for Bean-to-bar chocolates, truffles and iconic chocolate frogs
Glynburn Road, Adelaide
Robern Menz is the Adelaide confectioner behind FruChocs, the apricot-and-peach centres coated in chocolate, along with Crown Mints and Violet Crumble. The brand's heritage dates to 1850.
Best for FruChocs and classic South Australian confectionery
Mudgee, New South Wales
Spencer Cocoa is a bean-to-bar chocolate maker in Mudgee, established in 2013 by Luke and Thea Spencer, sourcing cocoa beans from farming families on Malekula, Vanuatu, a relationship of 12 years. The chocolate is roasted, ground, conched and tempered on site.
Best for Single origin bean-to-bar chocolate
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