Chocolate in Australia
Let’s be honest, chocolate may not be one of the first things that come to mind when you think of Australia. I’m not sure why that is, perhaps the thought of eating warm runny chocolate on a hot day doesn’t appeal. Fortunately, we don’t live in the dark ages down here; we have air-conditioning and refrigeration, so you can enjoy your chocolate any way you like.
I can’t remember a time when I didn’t love chocolate – from Bertie Beetles, home-made choc-chip cookies (thanks Mum!), chocky milkshakes, chop tops at the cinema, to warm hot chocolate on a winter’s morning. Many tooth fillings later, and I’m still a chocolate lover.
I’ve tasted the ebbs and flows of Cadbury throughout the years. They seem to be on a high at the moment and although shrinkflation ensures the bar sizes keep diminishing (yes, we noticed), currently the Cadbury taste standard is pretty good.
When did chocolate first arrive in Australia?
The indulgence of chocolate came rather late to European countries and even later to Australia, but when it did, it was eagerly embraced. Chocolate as we know it today first began in Bristol, England, when Fry’s and sons began making chocolate bars for the masses. Prior to this chocolate had largely been for the elite.
In the late 1800’s chocolate was being imported to Australia, but the quality suffered during the long journey.
Australia’s first chocolate makers
In 1914 Ernest Hillier became the first Australian chocolate manufacturer. Hillier, originally from England, had moved to Australia from San Francisco after losing his chain of restaurants in 1906 to a devastating earthquake which claimed 3000 lives.
The following year, in 1915, the iconic Haigh’s Chocolates opened their first store in Adelaide and a few years later their chocolate manufacturing business was in full swing. Haigh’s pride themselves on sourcing only the very best ingredients, including premium cocoa beans, and using artisan skills combined with specialised chocolate making techniques to create award winning chocolates.
Haigh’s Chocolates is Australia’s oldest family-run chocolate maker. Through sugar shortages during the war and the many market changes of the last century, the company flourished and is still jointly run by fourth generation chocolate makers, Alister and Simon Haigh.
Things were looking sweeter in Australia when the Lea family began producing sweets to sell alongside the fruit and vegetables in their Sydney shop. Less than a decade later and the fruit and vegies were ditched so the family could focus on producing confectionary and the opening of their milk bar and confectionary shop ‘King of Sweets’.
King of Sweets grew into what Aussies fondly know as Darrell Lea. In their heyday Darrell Lea had over 500 shops in Australia and had made inroads into the international confectionary market. The Lea family no longer own the company, but it is still Australian owned and operated. There are two remaining outlet shops, but Darrell Lea can be found in all major supermarkets selected pharmacies, service stations and lolly shops.
Darrell Lea shops will forever be remembered as a sugary wonderland with their salivatory array of chocolates and sweets. These were all elegantly displayed on dark timber shelves with boxes of chocolates of all shapes and sizes, countless varieties of lollies from the classic bo-peeps (jars of small hard candies) to liquorice, caramel snow (my favourite) and coconut ice.
MacRoberston’s was another confectionary company that grew from humble beginnings into a confectionary giant. In 1880 Macpherson Robertson began making boiled sweets in the bathroom of his family’s Ballarat home. Within 5 years he employed 20 people (presumably not in the bathroom).
By 1900 MacRoberston Steam Confectionary Works covered several blocks in Fitzroy, Melbourne, as business steamed ahead. This company was responsible for Australian classics such as the Freddo Frog, Snack, Old Gold Chocolate, Milk Kisses and Columbines.
More importantly, MacRobertson’s created the iconic Cherry Ripe, which is (depending on whose research you believe) the number one chocolate bar in Australia. I’m quite happy for this decadent coconut cherry bar bathed in chocolate, to hold the title. And at writing this in 2024, is celebrating it’s 100th Birthday.
Thank you, MacPherson Robertson—and to Cadbury for carrying the legacy on.
Chocolate making in Australia today
But that’s enough about the big companies—here in Australia we have a booming artisan chocolate community. As of 2024 there are around 35 chocolate makers in Australia – as opposed to a chocolatier who doesn’t make the chocolate but creates beautiful pieces from already processed cacao buds. If you want to immerse yourself in a real chocolate experience, we suggest you spend a little more and savour a delectable artisan chocolate. Many of these makers use sustainably resourced cacao beans (as does Darrell Lea—kudos).
Bean.Bar.You. is a unique Australian company selling craft chocolate subscription boxes, single bars, beverages and festive chocolate. Their products are sourced from around the globe, but they do stock a large range of Australian made chocolate, and conveniently provide a list here of Australian chocolate makers (this list is constantly changing, so keep an eye out for new creators!).
And be sure to view the impressive list here of both global and national awards that our very own chocolate makers have won.
Photo: Archives Office Of Tasmania
Cadbury in Australia
I can’t write a blog on chocolate in Australia without acknowledging Cadbury. Although they were a British company they have a long history in Australia. Cadbury UK received their first order from Australia in 1881. In 1919 Cadbury merged with J.S. Fry and decided to expand internationally into Australia.
In 1922 Cadbury and Fry, joined by Pascall, created a new Australian company named Cadbury-Fry and Pascall. They opened the very first Cadbury Factory in Australia in the farming town of Claremont. The location was chosen for its proximity to Hobart and plentiful supply of high-quality fresh milk.
Over the past century, Cadbury have continued to provide Aussies with many of our favourite chocolates—some which may have been lost to history without company take-overs.
Australia’s love affair with chocolate
Many Australian chocolate brands and bars can be found across the globe. Globally, Australian’s are the 14th biggest consumer of chocolate, annually munching our way through about 5kg each.
With such a sweet history of chocolate making in Australia and having established a global presence in the chocolate making arena, I think it’s fair to say that Australian’s are most definitely lovers of chocolate.
Below are four randomly chosen Australian chocolate makers. This will give you an idea of what’s on offer in Australia. For more options check out the Bean.Bar.You. link.
Wood Fire Chocolate Maker – Organic bean to bar chocolate maker & premium ceremonial cacao powder. Lovingly crafted in the coastal city of Mandurah, Western Australia
Charley’s – Charley’s in north Queensland is one of the few places in the world where chocolate is grown and made in the same location (tree-to-bar chocolate). Charley and Lynn have two plantations, and also buy cacao beans from other local farms.
Federation Artisan Chocolate – Federation Artisan Chocolate is a proudly Tasmanian, family-owned enterprise. Every delectable piece they create is lovingly handcrafted in Tasmania, Australia, ensuring a unique and ethically-sourced chocolate experience – with a touch of exciting evolution!
Chocolatier Australia – Over 35 years ago, the Grisold family started making decadent European-style pralines and delicious hand-moulded chocolates, with love, right here in Australia. And they’re still doing exactly that!
