We use the finest imported Belgian Chocolate in tablet (button) form. This fine chocolate is the base for all of our products, which are made by melting and tempering them to produce our fine selection. The best local ingredients such as nuts, licorice, creams, fruits, and essences are sourced to create our wide range of chocolates.

Come in and try our tasty treats, one bite will have you coming back for more!

Looking After Your Chocolate

• The optimum holding temperature is between 15-20ºC.
• To maintain freshness of chocolate we recommend that you store chocolates in a cool dry place away from heat, light and any perfumed items.
• Never leave them in a parked car for any length of time.
• Only refrigerate them if they begin to melt or when it is extremely hot, in which case place in an airtight container.
• Chocolates should be slowly brought back to room temperature, when stored in the refrigerator.
• If chocolate is exposed to temperature fluctuations, the chocolate may appear white this is called bloom.
• Bloom means that the fat or sugar content has risen to the surface of the chocolate, but it is still edible.

Chocolate Facts

The cacao tree was discovered 2,000 years ago in the tropical rainforests of the Americas by the Olmec Indians. The pods of this tree contain seeds which are now known as coco beans.

The first people known to have made chocolate were the ancient cultures of Mexico and Central America. These people, including the Maya and Aztec, mixed ground cacao beans with various spices such as chilli to make a spicy frothy drink.

The Spanish conquistadors brought the beans back home, where they began to add cane sugar and flavourings such as vanilla to sweeten their cocoa beverages.

Solid chocolate was introduced in the form of chocolate rolls and cakes, served in chocolate emporiums around 1674 in England.