Chocolate

As reported by IBISWorld, the chocolate and confectionery manufacturing industry in Australia was valued at $5.6 billion in 2021. It is expected to grow at an annual rate of 2.2% over the next five years. Chocolate manufacturing comprises about half of the market.

The chocolate industry ‘hierarchy’ in Australia is:

Tree to bar producers

Tree to bar is where the cocoa is grown and the chocolate is made in the country of origin. Charley’s at Mission Beach is one of the few who do it this way Learn about Charley’s tree to bar at Tree to bar

Bean to bar artisan producers

Artisan or craft chocolate producers import raw cocoa beans which are then processed into manufactured chocolate products. A good website on this mode is Bean Bar You.

Bean to bar majors

Cadbury (now owned by Mondelez) is well known in the Australian market.  See their approach to chocolate making at   https://www.cadbury.com.au/how-chocolate-is-made . Cadbury source their cocoa beans from West Africa via the Cocoa Life – initiative of Mondelez. Cocoa Life is an initiative to transform their cocoa supply chain.

Imported chocolate mass for converting to end products

Here the chocolatier purchases the chocolate mass / couverture, often from Barry Callebaut. The mass is then melted, tempered and molded into chocolates or bars.

Import finished chocolate

You will often see Belgian Chocolate at the supermarket. West Africa is the source of the majority of cocoa grown in the world so likely this chocolate started as West African beans. There is no cocoa grown in Belgium.

Some examples:

  • Guylian Chocolate Selection Belgian Excellence
  • Woolworths Belgian Milk Chocolate Block

Ref: the chocolate story  https://www.charleys.com.au/chocolate-story/