Infinite possibilities of cocoa
What we make, how we make it, and why we bother going to so much delicious trouble.
Making magic, not just chocolate.
At Koko Black, it’s our mission to conjure up magic you can eat: transforming premium natural ingredients into something that amounts to far more than the sum of its cocoa solids and sugar.
It’s a philosophy that’s produced over 260 Koko Black products since 2003, and more moments of chocolate transcendence than we could count. Here’s a look at some of our favourites.
Made in the melting pot.
We start with the best couverture, made with 100% cocoa butter – with zero palm oil and other vegetable fats involved. This gives it a rich, smooth when melted, and a premium “snap” (that’s a chocolatier’s technical term for the satisfying oomph when you bite into a block.)
Crafted by hand, eye and palate.
At Koko Black, chocolate has always been our craft as well as our calling.
Each one of our chocolates is handmade – even now, with hundreds of products in our portfolio. We temper, mould and enrobe each piece using traditional Belgian methods of chocolate-making, perfected over centuries and passed down through generations of chocolatiers... Continue reading
Explore the Range
The classic filled chocolate, the praline will always occupy a special soft-centre in our hearts – after all, it’s where Koko Black began. Like all our chocolates, our signature pralines are handcrafted from fine Belgian couverture, and each contains a delicious surprise: a chunky cluster of hazelnuts, a burst of caramel mousse, or maybe a shimmering jewel of passionfruit jelly and strawberry gum ganache.
At Koko Black, chocolate has always been our craft as well as our calling. Each one of our chocolates is handmade – even now, with hundreds of products in our portfolio. We temper, mould and enrobe each piece using traditional Belgian methods of chocolate-making, perfected over centuries and passed down through generations of chocolatiers, until today.
Don’t let the name fool you – sometimes the best all-rounders are actually sphere-shaped. Named after their all-round popularity, they include chocolate classics like sprinkles and liquorice logs, shareable treats like covered coffee beans, and our famously moreish caramelised coconut dotties, lovingly caramelised to a top-secret recipe.
How do you make creamy, premium chocolate better? You layer it over tiny works of culinary artistry, taking traditional favourites to an entirely new level of decadence. Think a ‘Rocky Rogue’ studded with real raspberry and pistachio, lush vanilla bean marshmallow inspired by the iconic Polly Waffle, and our take on the Violet Crumble: pure Tasmanian Leatherwood Honeycomb. Then we dunk the whole thing in molten milk or dark chocolate, cool it down, and weep a little over its sheer beauty.