Palm Oil Free

Tempered chocolate – palm oil free!

Using real “couverture chocolate” means all our chocolate now needs to be tempered. The tempering process locks in the cocoa butter (the natural cocoa fat and the flavour) and gives the chocolate that distinctive snap, a lovely glossy sheen and added shelf life.

Leveraging technology to produce better chocolate

Do we temper by hand? No. That only happens on television ads or if you were to produce small quantities. To produce vast amounts of great tasting palm oil free chocolate, we use 21st century technology.

We utilise two small-batch tempering machines for our enrobing process and to prepare the chocolate for hand decoration. As with all our chocolate making processes, these machines are controlled by our chocolatiers and are not linked into a long, automated production line.

Better chocolate that’s better for the planet

Although palm oil has proven highly useful in making compound chocolate (used for example in chocolate chips and in many popular chocolate bars found the market), it has also resulted in significant deforestation of old growth tropical rainforests critical to the survival of endangered animals like the orangutans of Borneo.

We’re proud to say we’re doing our part! Now it’s over to you. Please enjoy our tasty handmade chocolate treats… There’s less guilt in this guilty pleasure!

Our address

181 Kingsgrove Rd
Kingsgrove
NSW, Australia

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