Dark chocolate with a mousse filling. Continue reading →

Kirsten Tibballs is one of Australia’s most respected and talented chocolate and pastry chefs, and runs the Savour Chocolate and Patisserie School with fellow expert Paul Kennedy. This diminutive pocket-rocket won the 2004 World Championships for her hand made chocolates … Continue reading →

Amella caramels are each made with cocoa butter and fruits or vegetables and hand-dipped in chocolate, creating a rather unique product. Equally special are the small rectangular boxes they come in. Their design is old-fashioned and modern at the same … Continue reading →

Another little box of truffles from the Cocopia range, I chose these for tasting because I always had a thing for black forest gateau as a child. In fact I have a vague memory of there being some form of … Continue reading →