At Rainbow Street Chocolate, it’s my passion to create chocolate that is unique and exceptional. Every batch is no more than 3kg at a time. This small scale isn’t just a number; it’s intentional. It allows special attention to be paid to flavour and texture, ensuring no two batches are ever exactly the same. This hands-on approach means every bar delivers a distinctive and memorable chocolate experience.

Each bar begins with exceptional ingredients. The cocoa must be fresh to bring out the vibrant floral flavours in the finished bar. Great chocolate doesn’t come from just exceptional cocoa, though — combining unique ingredients, including maple sugar and honey, is key to the distinctive flavours you’ll only find at Rainbow Street Chocolate.

Refining occurs over eight hours in our granite melanger, transforming coarse nibs into smooth, silky chocolate. It’s patience and craftsmanship working together.

The final step is precision tempering — where science meets art. Tempering gives the chocolate its glossy finish, that perfect snap when you break it, and the smooth melt that lingers on your palate.

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