A selection of some of our handcrafted chocolates
A light caramel infused with aniseed myrtle and blended with 49% Venezuelan milk chocolate.
A puree of fresh blackberries combined with a high quality balsamic vinegar reduction. Blended with 72% dark cacao from Ecuador.
A delicious and slightly chewy chocolate caramel made using the Japanese Lime (Kalamansi fruit) and blended with 36% white chocolate.
A dairy-free combination of Morello cherry puree, organic coconut cream and 70% South American dark cacao.
Roasted hazelnut praline and 38% Venezuelan milk chocolate, encased in a 65% dark cacao shell
Fresh lemongrass infused into cream and blended with fresh ginger and 65% Venezuelan dark cacao.
Three layers: Passionfruit white chocolate Raspberry Jelly Blood orange milk chocolate
A soft and fresh charactered mint truffle made using a combination of 38% milk and 72% dark Ecuadorian chocolate.
Oven-roasted beetroot pureed with 65% dark cacao and Great South Shiraz.
A dairy-free combination of fresh blackcurrant puree, Madagascan vanilla beans and 72% South American dark cacao.
High quality blue vein cheese and a fresh Italian style mascarpone blended with 74% organic cacao from the Dominican Republic sits atop a base of Dark Side’s own quince puree.
A locally grown tree which has highly aromatic leaves when dried and ground. Combined with 38% milk couverture and local honey and enrobed in a milk chocolate shell.
A combination of 18-year old Australian Oloroso Sherry and 72% Ecuadorian cacao.
Made in remembrance of Chris Killeen of Stanton & Killeen in Rutherglen, whose presence is sadly missed. Chris made the 22-year-old Muscat used in this truffle which is blended with 68% Bolivian cacao.
A layer of 70% couverture blended with local extra virgin olive oil, topped with a layer of 36% white chocolate ganache infused with lemon myrtle
Dried native pepper berries from central Tasmania infused into fresh local cream and blended with 65% Venezuelan cacao.
A dry roasted Wattleseed infusion blended with 49% Venezuelan cacao, dipped in 65% dark cacao and decorated with a milk chocolate filigree. This enticing truffle has nutty and caramelised coffee flavours.
West Australian grown “Rainforest Pearl” finger limes made into a delicious puree and topped with a 70% dark chocolate and fresh mango puree ganache. Each truffle is dipped in white couverture and decorated with coloured cocoa mass.
A 36% white chocolate shell containing a confit made from WA grown fingerlimes atop a 72% dark chocolate and fresh mango ganache
Chinese Sichuan pepper infused into a blend of fresh cream, vanilla bean and 52% South American milk chocolate.
Fresh raspberry puree folded through white chocolate couverture.
Freshly squeezed green finger limes marinated in a 14-year-old Islay single malt. Blended with 72% dark cacao from Ecuador.
Dark Side Chocolate's own special salted caramel recipe, enrobed in 65% dark chocolate. Divine!
Fresh mint infused into 65% Venezuelan couverture with a hint of blood orange to enhance the flavour
Guinness Imperial Stout blended with dark couverture.
A layer of fresh raspberry jelly atop a layer of peanut butter and milk chocolate ganache.
A spoonful of local Denmark honey encased in 72% cacao.