the Classics Collection
Something for the dreamers, chocolates that represent Australia. Our people, ingredients, stories and traditions. New and old.
We pack our chocolate boxes with a rotating selection of the below flavours.
Build a Box options are pending our search for a sugar daddie and a store to call our own.
Strawberry Strawberry
Bright Strawberry Jam giving way to a Strawberry Eucalyptus ganache.
Best enjoyed in the shade of a gum tree with a friend.
Mango no2
Slipping out of the vault of unreleased future collections for one time only. Mango gel, Honey Caramel, and an itsie bitsie crunchy base of Honeycomb.
Yuzushu
One of those things that just brings a smile to your face.
Yuzushu shines here in a ganache with equal parts fruity dark chocolate and nutty milk chocolate.
Painkiller
A chocolate that screams sunshine, fruiti playfullness, and a set of shades on the nude beach. Tropical fruit gel and coconut rum dulce de leche seasoned up with nutmeg.
Palm Sugar Pudding
Esk. Palm Sugar Caramel finished with dark coconut rum. Oh boy. If you miss out on this one… just know it’s because I have poor self control.
Vanilla
The most sublime vanilla beans grown near Bundaberg infused into a Milk Chocolate ganache with Jersey Cream.
Macadamia
The Queen of Australian nuts is here to shine. Crunchy, handmade, roast Macadamia Praline.
Waxed Honey
A dollop of some very special Banksia Honey, beside a Geraldton Wax Ganache. That’s keffir lime and honey, like two peas in a pod.
Tropical
Picture yourself, cocktail in hand, sweat beadin’ off of your chest; cares for the mediocracy of the world slipping away. This Pan de Coco meets Tiki Cocktail number’ll take you there if you let it.
Blackberry Brûlée
Blackberry Jam x Blackberry Caramel.
Less risky than my memories foraging for blackberries in the Adelaide Hills.
Lark Whisky
Some things are meant to be. Lark Symphony No1, with fatty milk chocolate and sour mexican dark chocolate.
Pretty special stuff. Sure to send me broke.
Never Never’s Clover Club
Born ‘outta Philadelphia.
A vibrant raspberry gel nestled down with a raspberry gin ganache.
Champagne Revolt
An ode to Adelaide Summers on Vardon Avenue. Peter Lehmann Sparkling Shiraz ganache. Delicious, fruity, and just a ‘lil bit naughty.
Milo Cornflake Crunch
Remember when you were a little kid and you mixed your milo into your cornflake bowl. Crushed cornflakes with Milo, Gold Chocolate, and toffee.
Jillungian Tea
We all have so many memories wrapped up in a teacup.
Heres one from the Nyul Nyul people, a Jillungian Tea ganache.
Bannanarama
My Grandma had this tradition when our cousins visited that we’d spoon Top’n’fill caramel into Woolies tart cases at 9pm and enduce a sugar coma. She knew what she was onto, I just added Banana.
Passionfruit Toffee
Somehow we always end up back at summer fruits. I’ve decided to stop asking why and just do things with them instead.
Passionfruit and Toffee. Voila.
Blacksnake Cherry Smash
A Cherry and Lime gel gets things tingling for an agave forward Patron Reposado ganache.
feat. Australian family made Agave Spirits from rural NSW.
Moorilla Bellini
I’m dreaming of summer. Peach Jam, and Sparkling Resiling Ganache. It’s bright, it’s delicious and it’s this Chocolatiers Breakfast.
Caramel
“Dangerously Passionate”
Something akin to the oldschool whey caramels of the 1980’s.
Hoija
Hoija Tea Ganache. Sit with it for a moment. Rich in umami and caramel notes, with a lingering nutty + smokey finish.
Signature
For when you want something simple yet classic. Peruvian chocolate, Jersey cream, and a touch of honey.