A = Alcohol Free, D = Dairy Free, G = Gluten Free*, N = Nut Free*, V = Vegan, # = Suitable for all of the above.
*All chocolates are prepared in a kitchen that contains nuts and gluten.
Deliveries are booked on business days Monday to Thursday. Orders with a delivery address to a capital city will usually be delivered within 1 – 5 business days (excluding Perth and Darwin). For regional areas and addresses in Western Australia and the Northern Territory, delivery may take up to 7 business days. No deliveries are shipped on Fridays to ensure chocolates are not stored in hot warehouses or depots over weekend days. Any orders received after 12pm on a Thursday will be shipped the following Monday. Please note: while we discourage our delivery suppliers leaving Koko Black parcels at your delivery address when no one is there, it is up to the discretion of Australia Post. This is unfortunately out of our control. Shipping time may vary during the holiday season, Christmas and Easter. Parcels will not be shipped if the temperature is above 30 degrees C in Melbourne. An express post service is available but you have to contact our warehouse directly to organise. Please phone 03 9354 4206.
All Koko Black centred chocolates are made by hand, using traditional methods and fresh cream, butter and fruit purées. Unlike mass-produced centred chocolates, the shelf life of our chocolates is not extended by using artificial colours or natural ingredients. Our praline and ganache range will last approximately two weeks and our truffles approximately one week. The chocolates will remain fresh and best retain their delicate flavours and textures if they are kept at a temperature of 21 degrees, in a dry atmosphere away from light and other aromas. We do not recommend refrigerating your chocolates, however if you have no alternative, keep chocolates in their packaging, place in an airtight container and wrap completely in plastic film before placing in the refrigerator. Remove from the refrigerator at least two hours before eating, without removing the plastic film, to allow the chocolate to slowly reach room temperature.