The Chocolate Process

We blend the finest sustainably sourced cocoa with natural ingredients from New Zealand and beyond. Our creations feature the best of our local produce such as Central Otago cherries, Canterbury hazelnuts, organic apricots and fresh milk from the South Island. We also source the highest quality international treasures from New Zealand suppliers like Lebanese rose water, Turkish figs, Japanese matcha, Heilala vanilla, and Madirofolo chocolate from northern Madagascar.

We take pride in our Canterbury-grown hazelnuts, which we roast in-house to perfection. These are transformed into a smooth paste, forming the base of our Hazelnut Truffles and award winning Hazelnut Cremino ice cream. The truffles undergo a meticulous two-day process: starting with a crunchy base layer, followed by a ganache made from our house-made hazelnut paste. They're precisely cut using a guitar cutter, enrobed in a cascade of milk chocolate, and hand-decorated for the final touch.

Our unique blend of coffee beans are roasted in-house, using sustainable green beans from around the world. Once roasted, they’re either made into the perfect cup of coffee, or sent to our production teams to create coffee infused chocolates such as our Espresso Martini Bonbons or Chocolate Coated Coffee Beans, creating a rich and aromatic experience for our coffee lovers. 

Each of our chocolate bars are poured and mixed by hand, showcasing a blend of top-quality local and imported ingredients. From the floral notes of Lebanese rose water to the warmth of spicy Mexican chilli, every flavour offers a journey that transports you the places that inspire them.

We roast the almonds in-house before they’re covered in our couverture chocolate and panned for over 6 hours. 

Some say this is the best Hot Chocolate in New Zealand. Made from melted chocolate, cream and milk, this is hot chocolate in its purest form. Spice it up with the addition of Mexican chilli or ginger.

We use New Zealand made, Pic’s Peanut Butter,  to create our moreish Peanut Butter Bonbons. The creamy, nutty filling pairs perfectly with our rich chocolate, offering a satisfying treat for peanut butter lovers.

Both of our Dulce de Leche and Nocciola spreads are made in-house. Using fresh milk and sugar to make the base of the Dulce de Leche, which is then cooked for several hours. For the Nocciola, we roast the hazelnuts in-house, which are then ground down into a smooth paste and mixed with cocoa powder. Both are then poured by hand into jars for you to enjoy at home.

Our alfajores are crafted through a meticulous three-stage process. We begin by baking cookies using our house-made recipe with New Zealand butter. We then handpipe our house-made dulce de leche centre and sandwich it between the cookies. Finally, each alfajor is passed through a dark chocolate waterfall and hand-drizzled with chocolate, resulting in a melt-in-your-mouth delicacy.