Doc. Choc (Kenyak, About Us)

Doc.Choc

They call me the doc round town, though my real name is Chris Greentree. I’m an Australian pastry chef going after my dream. Something that I can create and craft with love, and pass on to you to share.

I’ve been involved with Chocolate in one way or another for over eight years. It was something I fell into when a career in Classical Percussion seemed a little too loud. I began my career in fine dining to begin with, and will be forever grateful for my start at Restaurant Orana and the love given to me by the Adelaide Hospitality Community.

Covid came and MO Chocolate was born. I began making and selling chocolates from my living room, and cooking pasta to pay the rent. The worst of Covid passed and the world began to open up. I realised that I didn’t have the business skils to take MO into a store or to scale up. So I went looking for skills. Moving interstate to pursue production management roles at Lune Croissanterie and more recently Coal River Farm here in Tasmania to fill in the missing pieces.

Along the way I settled in Hobart, where life is special; and took up work at Pigeon Whole Bakers. At some point, I realised that I’d find the other pieces of the puzzle in the community around me when I needed them.

Come along with me and we might just build this Australian Chocolate House


Things we work with

  • We work with Chocolate from Felchlin. They've been making it in Switzerland for over 100 years. It is truly exceptional stuff. Kosher & Halal Certified too.

    We choose to shell our Individual Chocolates in a 55% Dark and 38% Milk Chocolate respectively. With the odd touch of White or Gold Choc where the recipe calls for it.

    Our Bars feature some higher 65% Dark Choc for that full bodied fruity flavour.

  • Australia is lucky to have some of the most surreal Honey's in the world. And we consider ourselves pretty lucky to get to showcase it. We're currently using;

    Tarkine Wilderness Honey from Blue Hills Honey. Sourced from hives placed deep in the Tarkine rainforests in NW Tasmania for extended periods of time. Bathed in the cleanest air in the world.

  • We take pride in sourcing the highest quality Natural Colours for our Chocolates, so that you can enjoy them with the peace of mind that you deserve.

    Ain't no e-colours around here.

Things to know

1.

Our Chocolate boxes are available in 11 or 23 pieces. Each box contains a mix of flavours in pairs, with one special treat for savouring. Or fighting over. Whichever comes first.

2.

We dispatch online orders on Monday and Tuesday, and deliver within Hobart on Wednesdays. Your Chocolates will be wrapped up in an insulated liner and you’ll get a copy of the tracking info once they’re on their way.

We include icepacks in all interstate orders to keep everything cool as a cucumber.

3.

Our treats are handmade. Eat them, don’t hoard them!

4.

If you miraculously don’t eat them all at once, keep them in the kitchen cupboard. Just not the spice one. If it get’s hot, put the whole box in the fridge. Crazy, we know. Leave it on the bench for an hour before diving back in.

5.

We don’t refund empty boxes of chocolates.

If you have a quality concern about your order, please get in touch with us before you eat it all.

6.

We wrap your goodies up tight like a newborn; once they leave us, they’re out of our control. Kenyak is not responsible for damage or delays incurred during transit, or by third party couriers.

7.

Rumours of a fan club with some rather wild special privileges are true.

If you have to ask, chances are you haven’t delighted in enough treats from us yet. We’ll let you know when you have.

8.

We work with chocolate from companies that share in our vision of a transparent buying process. Chocolate should be fair for all; cared for from start to finish.

9.

We don’t have a store, but occasionally pop our heads up to offer tasty treats. Follow our instagram to stay in the loop.