Whole cream milk, sugar, macadamias, raisins, pineapple, coconut, and other native ingredients are all sourced locally to produce a uniquely Australian and sustainable chocolate experience. Where most commercial milk chocolates contain around 30 per cent cocoa, their milk chocolate boasts a significant 52 to 60 per cent cocoa content. This ensures a distinctive chocolate flavour profile that isn't overwhelmed by the sweetness of sugar and creaminess of the milk. Just as fine wine relies on high-quality grapes, so fine chocolate relies on high-quality cocoa beans. Better beans make better chocolate.