One for the Chocoholics!

July 30, 2009

Sucker for a sweet tooth? Check out these locally made chocolates with the craziest flavours ever!

By Carla Caruso

An Aussie touch

What flavours do you usually associate with chocolate? Peppermint? Caramel? Rum and raisin perhaps?

Well, one Australian company has come up with some ingredients that are a lot closer to home. Think Kakadu plum jelly, lemon myrtle, wattle seed, Queensland dark rum, Tasmanian leatherwood honey and South Australian brandy. Yum!

Pairing native Australian flavours with choccy is the brainchild of Peter Ingall and the late Danica Antunovich, behind the Brisbane-based Mayfield Chocolates.

A self-confessed chocolate lover, Ingall studied confectionery technology at the Central College of the German Confectionery Industry, where he honed the fine art of making chocolate. (Sounds a little Charlie and the Chocolate Factory to us!)

Ingall says: “We then developed the original, native Australian recipes in conjunction with foodie Vic Cherikoff, who popularised Aussie bush food.”
Ingall says the brand was able to tap into a more sophisticated Aussie palate. “Before the European migrants arrived following the Second World War, the Australian diet was very conventional – meat and veg. Once upon a time you couldn’t even buy garlic here. But palates have since become more sophisticated, due to migration and cheaper travel. So, in 1993, we plugged into this general sophistication and started our business.”

Today’s taste

Since then, the company has created a lot of firsts – of course, being the first chocolate brand in the world to feature the native flavours of Australia, plus the first in Oz to have a wide range of fine chocolates with real ingredients (such as, real caramel, as opposed to flavourings in syrups), and the first locally to offer a complete range of chocolates with absolutely no vegetable fats. The company has also won a gold medal internationally – at Belgium’s Monde Selection – and Champion Chocolate Awards twice at Sydney’s Royal Easter Show.

As for the taste? Ingall says: “Once people try our chocolates, the proof is in the eating.”

Mayfield Chocolates is now available online, with choccies able to be delivered nationwide and overseas.


GANACHE: A mixture of chocolate and fresh cream.

PRALINE: A smooth, sweetened nutty centre, without any cream. (Though, in French and German, the word is simply used to mean a chocolate of any kind.)

GIANDUJA: A praline centre, mixed with chocolate.

TRUFFLE: A chocolate rolled in cocoa powder or other material.

Check out for details.

What do you think? Would you give them a go? What flavours would you like to see?

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