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Made in Tasmania
Free Express Shipping Over $140* - Free Local Delivery Over $50 Made in Tasmania
Kenyak is dedicated to nostalgic Australian Chocolates. Great for gifting, and best enjoyed with those you love.
We Make Treats
Doc.Choc’s Picks
The good stuff. Honeycomb from Hobart to London, tiny shiny chocolates and a few of Doc.Choc's personal favourites / things his mum has banned him from running out of.
This Honeycomb is made with Tarkine Wilderness Honey.
It’s super special stuff. Sourced from Beehives placed deep inside the Tarkine Rainforests in North-West Tasmania - one of the most surreal, undistrubed wilderness areas in the world. Home to some of the cleanest air on earth.
Here it is as a crunchy candy, hand-dipped in fruity milk chocolate.
Why Doc.Choc loves it
Made with an outrageously high percentage of Australian Honey (most honeycomb actually has no honey in it! 🤯)
Cooked dark to bring out a deeper, more complex flavour — rich and succulent rather than overly sweet.
And at 140g, it’s a generous bag… whether you’re sharing or not.
Tasting Notes
Sweet and intensely succulent; like a well flambéed banana. With a lingering molasses flavour. You'll smile.
Best Enjoyed
Accompanying a brewed chai or strong cuppa towards 9pm. (Or so my mum says.)
While sipping on a glass of fizzy Tasmanian Pet-Nat.
Straight outta the packet before your kids get home.
Atop some warm French toast with blackberries. Let that chocolate get all soft and fudgy and downright delicious.
More about the Honey
We source the Honey for this Treat from Blue Hills Honey. A very special Tasmanian Business founded by the Charles family in 1955.
The Tarkine Wilderness Area is located up in the NW of Tasmania. It's the greatest expanse of cool, temperate rainforest in Australia, and the second largest in the world. Home to the world's cleanest air and water, and some of the oldest living trees on earth.
For over 60 years, the Charles family has been honoured with thoughtfully working with their hives within the 477'000 hectares of wilderness.
Long-term hive placement allows their bees to collect a vibrant range of nectar from the diversity of rainforest plants. Meaning the flavour and aroma of the honey varies naturally, and deliciously.
This box of hand-crafted chocolates is designed to be shared with the people that you love.
11 tasty treats from our Classic Lineup. That’s five pairs of flavours, plus one to share, or fight over, whichever comes first.
Why Doc.Choc loves these boxes
Pulling open the drawer is simply joyous. And showy. And delightful. All important things.
Five pairs to keep things fair, and one to keep things interesting.
The hand painted designs are wild, and super unique, and all natural, and I’m super proud of that.
What's Inside?
Click here to see our Current Flavours
Doc. Choc's Thoughts...
I have this memory from when I was a little boy. It might well be my memory, or perhaps it's a memory I've rubbed out and re-written over a few times as I've thought about the idea of a Chocolate Box. Regardless, it's my memory, and it's Christmas. And my whole family is together. The uncles and the aunties and the cousins and the people that we see all the time and the people that we haven't seen since last year.
Pop's asleep in his chair at the table. Somehow upright. Somewhat at peace. There's toy cars racing across carpet and cans of expired but still good soft-drink from the fridge out back. The day seems done.
Then there's a huddle. A hush. And the kids catch on. Grandma's brought out a box of Chocolates! We all crouch round. Who will go first? Which one is which? If it's only to be one each which one should it be?
The Chocolate Box. Instantly delight-able.
Things to Know
We use exceptionally delicious Swiss Chocolate paired with unique Ingredients collected from Doc.Choc's travels across Australia.
We pour generously, indulge responsibly. Our alcoholic chocolates have an average ABV of 5%.
Our Chocolates are handmade in small-batches, and naturally coloured.
A bar of simple delight. Crunchy Gianduja made by blending roasted Australian Grown Hazelnuts with a super dark Salted Caramel and secret blend of our Milk and Dark Chocolates.
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Gian-what?
Gianduja, traditionally - is an Italian treat made by blending chocolate with hazelnut paste. The Italians are very specific about it being 30% hazelnut, so that the texture is just right.
Doc.Choc’s Long Winded Thoughts
When Kenyak started - Al, at Sonny in Hobart, asked us to make a very simple hazelnut chocolate bar for them to keep ahold of for people lingering after dinner. It took months to work out. 14 recipe revisions. A whole lot of blind tastings. And a whole lot more salt (and brown butter) than any of us thought possible.
It was outrageously scrumptious; hand-wrapped in gold foil, off-menu, and very special.
Word seemed to get around. And now - at the time of writing this, Sonny has sold over two and a half thousand of those little gold bars in six months. It’s nuts. - full pun intended.
We’ve lost count of the number of outlandish requests we’ve had from people to buy those bars. At one stage we almost gave in.
And so this bar - is not that bar.
It is similar, but a little more special in it’s own way. See the sonny bar holds so much magic because of the moment in time and space that you eat it, and so taking it out of sonny would never replicate that.
This bar is (hopefully) even more magical because you don’t have to travel all the way to our little island to enjoy it. It’s been crafted slowly, with love and intention for you to enjoy in your own little way. It’s slightly firmer than what the Italians would like; it gives you a moment longer to take in the gorgeous crunch, and it’s made with a blend of milk and dark chocolate so that the flavours flow with equal pallete weight without unnecessarily lingering.
It’s a lot of things at once and yet something very simple.
Best Enjoyed
By stirring one row into a cup of milky filter coffee, munchin’ on one row, and hiding the rest of them as little rewards for sending those big scary emails throughout the rest of your work day.
A seriously scrumptious box of handmade Rocky Road. Classic. Nostalgic. Full of all the good stuff. Wrapped up with the cutest ribbon, because you deserve a treat.
Featuring a 150g slab (or occasionally three 50g-ish pieces) of Handmade Vanilla Marshmallow, Sugar Roasted Macadamias, Dried Cherries and Cranberries, and Shredded Coconut. Covered in Doc.Choc’s special (and secret) blend of chocolate.
Best Enjoyed
Far away from anyone. This one’s for you.
At 2am in the kitchen, with just enough streetlight beaming through the window to see if you’ve successfully found the box you hid in the back of that weird bottom drawer or if you’re about to bite into a tape-measure.
In-front of your sister on FaceTime from the safety of another state. Best she’s not within driving distance of your rather delectable box.
Doc. Choc's Thoughts...
I’ve been scared to make Rocky Road. Embarrassingly so.
Firstly, because what if I'm the only chocolatier on the planet that can’t make a delicious rocky road - that would be awkies..
Secondly, because it’s probably the only thing other than Turkish Delight that my mum asks me to make almost weekly (you’ve gotta be careful caving in to too many requests) - and finally, because I fear it might become as popular as our Honeycomb and I’ll forever be making marshmallow for it.
I think that’s the secret to good Rocky Road - the marshmallow. Sure, inclusions are important, but the texture of the marshmallow is critical. Pascals do it best, let’s be honest. I don’t know a single pastry chef who doesn’t compare their marshmallow to it. In fact, I think I could almost summarise my entire career as working really bloody hard to make things just as good as the stuff that you can buy at the shops.
Unlike a pack of Pascals, you won’t be able to buy this rocky road at the shops. It’s pretty incredible if i’m being humble. Perhaps even life changing if I’ve got some of those post long-run endorphins in me whilst I’m writing this and floating up in the land of daydreams. Anyway, my point is much to the lament of my (truly amazing) community of stockists, Kenyak’s Rocky Road is only available for purchase here, on our website - for now..
Unless you want to be a sugar daddie and build a chocolate shop together - in which case I might just hand deliver you a box each and every week until the day you die. *Or I grow tired of fulfilling lofty promises.
Things to Know
We use exceptionally delicious Swiss Chocolate blended with a touch of coconut oil to make this Rocky Road. You might find if it’s somehow hot where you are (I’m jealous, Hobart winter is biting hard right now) - that it can get a little bit softer in the cupboard than our other Chocolates. Fear not, chuck it in the fridge. The oil’s important to stop it cracking when we cut it, turns out Doc.Choc’s biceps are very strong. Who knew?
Our Chocolates are handmade in small-batches, with intention. That vanilla? We source it directly from a small family farm north of Bundaberg.
Some boxes feature a 150g slab, and some 3× 50g pieces. Waste not want not.
Yes, you can use that ribbon as a hair tie. Bonus points and possibly a free box if you post a cute pic and tag us?
the Story Behind Kenyak: Handmade Tasmanian Treats
Kenyak was born from the creative journey of Australian pastry chef Chris Greentree—known to some as "Doc.Choc"—whose path to chocolate began after trading classical percussion for fine dining.
With roots in acclaimed kitchens like Restaurant Orana and experience at iconic bakeries like Pigeon Whole Bakers and Lune Croissanterie, Chris honed his craft before settling in Hobart, where Kenyak now takes shape.
From humble beginnings making chocolates in his living room during lockdown, his passion for bold, nostalgic flavours has earned national attention—most recently being named in Broadsheet’s list of 9 Best Australian Easter Eggs.
Kenyak is more than chocolate—it’s a celebration of everything that’s good.
Our Bestseller, Handmade Honeycomb
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We work with Australia’s most unique and delicious honeys.
For our Milk Chocolate version, we use Tarkine Wilderness Honey, Sourced from Beehives placed deep inside the Tarkine Rainforests in North-West Tasmania - one of the most surreal, undistrubed wilderness areas in the world. Home to some of the cleanest air on earth.
Our Dark Chocolate version features Balmoral Neighbourhood Honey from the diverse riverside community of Balmoral in QLD. The bees are cared for by a rather sensibly radical man called Jack, from Bee One Third. He’s on a mission to bring the incredibly important work on pollinators to the forefront of everybody’s mind.
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Did you know that most honeycomb is made with just a tiny percent of honey?
Doc.Choc decided that the only honeycomb worth making was the stuff that tasted of pure honey. That was unapologetic in full-bodied flavour. That was tangy and acidic without being overly sweet.
Our Honeycomb is proudly made with an outrageously high percentage of honey. Taste the difference.
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That’s right. Every single piece of honeycomb is hand-dipped into a glorious bath of chocolate before being weighed and sealed into our iconic packaging.
Each bag stands tall and proud, and just a little bit different from the next. We love it; after all, we’ve never seen a perfect beehive.
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From our little chocolate factory in Hobart... all the way to London.
You can now find our signature Honeycomb on the shelves at Panzer’s Deli, one of London’s most iconic neighbourhood grocers.
not bad for a daydream.
