Chocolates
Designer Chocolates
Ryan L Foote set out to re-imagine chocolates for today, creating chocolates that are both visually engaging and reflective of contemporary design. With unexpected flavours and innovative recipes, from traditional Asian flavours not normally found in chocolates to Australian native botanicals that you might never have tasted or even heard of.
Hong Kong Collection
Inspired by Hong Kong flavours from local classics to modern tastes, in this collection you will find a selection of digitally generated chocolate forms, each shape and flavour carefully selected to complement one another. Flavours feature Egg tart, Hong Kong milk tea and Five-year-aged mandarin rind just to name a few.
Available in 4 & 9 piece boxes.
Five-year-aged mandarin rind
Aged mandarin rind, a popular ingredient used in cooking and medicine, combined with bitter dark chocolate creating firm citrusy ganache filling with a zest.
Mango coconut cream
Tropical flavours of mango and creamy coconut create this wonderfully smooth ganache inspired by a classic Hong Kong dessert.
Hong Kong milk tea
Strong and velvety, milk tea served with a splash of evaporated milk, this traditional drink has been embraced by Hongkongers since the 1940s.
Hong Kong French toast with peanut butter
Deliciously sweet-savoury, buttery toast with peanut butter and condensed milk in the middle, you will find this popular snack in every cha chaan teng.
Coconut tart
Found in all local bakeries, this textural tart made of desiccated coconut and butter has a balanced sweet-and-salty flavour.
Black sesame & almond
Roasted nutty flavours of black sesame and slightly astringent almond complement one another perfectly in this half-and-half filling.
Caramel Char Siu
Char siu, popular savoury-sweet sauce used for seasoning of roast meats, using spices and flavourings like chilli, garlic, fennel, vinegar and sugar, combined with rich caramel filling for a special umami flavour.
Red bean & milk chocolate
One of the most popular dessert ingredient in Hong Kong, red bean has a subtle earthy flavour offset with its sweetness. Paired with a milk chocolate ganache with caramel notes.
Egg tart
This Hong Kong egg custard treat is based on both the British custard tart and the Portuguese Pastel De Nata and found in tea houses and bakeries around Hong Kong.
Australian Collection
Inspired by Australian native botanicals and Australia's vibrant gastronomic scene, in this collection you will find a mix of digitally generated chocolate forms each with its own unique sculptural shape. Flavours include white chocolate & wattleseed, quandong & finger lime cream, cinnamon myrtle, honey & macadamia nut…
Available in 4 & 9 piece boxes.
Smoky eucalyptus, mint & dark chocolate
Cool notes of eucalyptus & mint lightly smoked in a rich smooth dark chocolate ganache. Inspired by Australian bushfires and the lush growth after.
Quandong & finger lime cream
Fragrant pieces of quandong, a native desert peach, are paired with zesty & refreshing finger lime in a perfectly balanced sweet-and-sour creamy ganache.
Spicy mountain pepperberry & dark chocolate
Rich and creamy dark chocolate is complemented by the peppery spiciness of this forest berry from Southern regions of Australia.
Davidson’s plum & rose jam
This tart-tasting native plum from the Northern parts of Australia is paired with the floral sweetness of rose jam in this two-layered filling.
Cinnamon myrtle, honey & macadamia nut
Warm and spicy cinnamon myrtle, honey and chunks of macadamia nut create a complex buttery ganache with an aromatic honey aftertaste.
Vegemite caramel
Housed in a thin chocolate shell, buttery salted caramel with a hint of Vegemite oozes out with each bite.
White chocolate & wattleseed
Warm roasted flavour of naturally nutty & coffee-like wattleseed is combined with white chocolate creating a smooth creamy ganache with wattleseed grinds.
Lemon myrtle caramel
Strong refreshing citrus flavour of lemon myrtle is infused into the smooth caramel filling - caramel with a zing!
Strawberry gum
The leaves of the strawberry gum found in New South Wales have a unique sweet berry flavour, which we have paired with a dark chocolate ganache.
Single origin collection
This collection is made with our special aerated technique, letting you enjoy the pure dark chocolate in an airy bubbly texture, which starts melting almost right away in your mouth.
You will sample a selection of single origin chocolates sourced from around the world, with a focus on the Asia Pacific region.
Available in 9 piece boxes.
Davao, Philippines, 85%
Grown in the Philippines & roasted by Fu Wan in Taiwan, this chocolate shows notes of jalapeno pepper, sugarcane, milk and chrysanthemum in this rich chocolate from the Philippines.
New Britain, Papua New Guinea, 85%
This interesting chocolate has a naturally smoky aroma and blends notes of smoked longan, light mushroom and vinegar.
Davao, Philippines, 72%
Made by Malagos Chocolate on the island of Mindanao, Philippines, this award-winning chocolate shows vibrant fruity and floral notes.
Tien Giang, Vietnam, 70%
A full bodied chocolate with spicy, fruity notes, grown in Cho Gao farms in the Mekong Delta. Isn’t it fascinating how different it is from Ben Tre origin despite the geographic proximity?
Ping Tung, Taiwan, 62%
The well balanced award-winning chocolate crafted by Fu Wan is achieved by perfect fermentation and roasting process. It has fascinating notes of hazelnut, toffee candy and dried tropical fruits.
Bali, Indonesia, 80%
Made by Pod Chocolate and grown in the lush volcanic soil of Bali, this rounded sweet chocolate shows notes of vanilla, coffee and chocolate brownie notes.
Sao Tomé, Africa, 75%
From an island in the West of Africa, this chocolate shows intense and complex taste of roasted cacao, with plenty of refreshing fruity notes: apricot, red fruits, citrus and even hints of tea.
Ben Tre, Vietnam, 70%
Intense and astringent yet balanced chocolate. This variety comes from the Mekong Delta. Compare it to the Tien Giang origin, geographically so close but with very different flavour profile!
Kumabo, Africa, 80%
Not a true regional single origin chocolate but a Blend of Tanzanian, Ghanaian & São Toméan cocoa beans, that show strong fruity taste and red tea aroma.
Whiskey Collection
A collection made for our sophisticated lovers of whiskey. Our thin-shelled shapes are hand-filled with dark chocolate ganaches showcasing a carefully curated selection of whiskey from all over the globe.
Available in 9 piece boxes.
Suntory, Japan
“Suntory World Whisky” Ao is a blend of whiskies from the five major whisky countries: Scotland, Ireland, Canada, USA and Japan. With a touch of spiciness, overall smooth & subdued with a hint of smoke.
Lagavulin, Scotland
Lagavulin “Islay Single Malt Scotch Whisky Aged 16 Years” paired with dark chocolate, gives strong notes of malt and sherry with fruity sweetness, but also a big powerful peat and oak finsh.
New Britain, Papua New Guinea, 85%
This interesting chocolate has a naturally smoky aroma blending notes of smoked longan, light mushroom and vinegar. Ideal with Lagavulin aged 16 years.
Endless West, USA
“Glyph”, the world’s first molecular whiskey, is made in just 85 hours. Aromas of vanilla, roasted hazelnuts and hints of caramel and honey are followed by wood, spice and black fruit.
Starward, Australia
Starward “Nova”, a single malt whisky matured in Australian red wine oak barrels, that give it unique berry, chocolate & spice notes reflecting the place it’s made.
Sao Tomé, Africa, 75%
From an island in the West of Africa, this chocolate shows intense and complex taste of roasted cacao with plenty of refreshing fruity notes: apricot, red fruits, citrus and even hints of tea.
Ardbeg, Scotland Ardbeg
“Ten Years Old” is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat, rather it gives way to the natural sweetness of the malt.
Helios, Japan Helios
“Kura The Whisky” is a blended malt whisky which has enjoyed a finishing period in rum casks that give notes of tangy orange, lemon, followed by a touch of menthol & subtle smokiness.
Kumabo, Africa, 80%
A blend of Tanzanian, Ghanaian & São Toméan cocoa beans show strong fruity taste and red tea aroma, and pair nicely with “Kura The Whisky”.
Ruby Collection
Our ruby chocolate shell which has natural pink tones that come from the bean and are maintained in the processing of the chocolate, features smooth berry notes which we fill with a rich rose and strawberry dark chocolate ganache.
Available in 9 pieces.
CHOCOLATE SETS
We know it's hard to pick just one box, so why not get a few? Our special wraparound sleeve lets you stack a few boxes and wrap it into one neat box, finished with our ceramic chocolate cutter.
