Our story

The best chocolate in the world starts with the finest cacao.

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Zokoko Artisan Chocolate

"... Zokoko ... was ethereal: it was rich, not too sweet, intensely
chocolate in flavor and simply beautiful - shiny, snappy, and elegantly packaged.
The International Chocolate Salon Awards, 2014

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Our Process: From Bean to Bar

Amazing, unique chocolate reflective of its origin

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Have you visited our cafe?

Enjoy a luscious hot chocolate and hand made chocolate confections;
take a peek through the chocolate factory viewing window!

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Artisan Chocolate From Bean To Bar

At Zokoko, we are dedicated to making amazing bean to bar chocolate, reflective of its origin. Zokoko chocolate has a depth of flavour that is both rich & intense but incredibly satisfying. We source the finest cacao beans from around the world and use traditional artisan methods to make our chocolate unique.

Amazing chocolate reflective
of its origin.

Making chocolate from scratch is a hands-on process that takes time and attention to detail. This is what we love about making chocolate.

Cacao beans have a crop or vintage, not too dissimilar to wine or coffee and are the essential ingredient to perfecting an artisan handmade chocolate. To bring out the true flavours requires passion and expertise to retain the unique heritage of each and every cacao bean.

Zokoko named best chocolate in Australia

Our dream is to make amazing, unique chocolate. Our bean to bar production techniques ensure that each Zokoko chocolate pays homage to the distinct and delicate flavours of it’s own unique terroir. Whether it is with our 52% milk chocolate or the 78% handmade dark chocolate bars, just like Business Insider Magazine's Simon Thomsen why don't you "come fall in love with Zokoko".

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Working with rare Heirloom cacao

Our Tranquilidad and Alto Beni Beans from Bolivia have been awarded Heirloom Cacao status by the Heirloom Cacao Preservation Initiative (HCP).

At Zokoko we are so happy to work with such unique and beautiful beans. The HCP is not another certification or awards program. It is a not-for-profit collaboration between the Fine Chocolate Industry Association (FCIA) and the United States Department of Agriculture’s Agricultural Research Service (USDA/ARS).

The Fine Chocolate Industry Association (FCIA) launched its ambitious Heirloom Cacao Preservation Initiative (HCP) in 2012 to find the diamonds of cacao, connecting their flavor traits to their genetics, rewarding their growers, and working with the world’s foremost flavor experts and geneticists to save Heirloom cacao from extinction.