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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. |
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 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. |
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