PhilippeSmets

The Origins

of Chocolat Philippe

Several years ago, while living in Belgium, I fought a battle against lymphoma. It challenged me physically, mentally, and existentially. During chemotherapy I had no immunity, which meant people weren’t allowed to bring me flowers. So, I asked them to bring me chocolate instead. It became my saving grace, and throughout months of treatment, I not only began to revel in the differences between premium chocolates, but I found a sense of mindfulness and escape when I tasted it. And I thought to myself, if good quality chocolate can bring me peace at such a challenging time in my life, imagine what it could give to other people. People who needed to experience that unique moment of mindfulness, gratitude and focus.

Not long after that, I took an opportunity to move to Australia, which is now my home. For me, Australia is the country where I discovered the importance of meaningful connections with people, wild and diverse nature and more recently, the practice of regular meditation. I was able to rediscover myself and take the time to appreciate the simple moments of joy. I want to share my joy, passion and gratitude with the world, which is why I created Chocolat Philippe. I love the transformative power of being a chocolate-maker; taking raw cacao beans and making premium chocolate that encourages people to deliberately take the time every day to look for happiness in the small things.

Philippe's Philosophy

Chocolate is a slow craft. I roast, grind and temper in small batches, paying attention to subtle details — the scent of the roast, the feel of the chocolate in the grinder, the quiet snap when a bar is just right.
It’s my way of offering calm, beauty and intention through flavour.

Bean-to-Bar

Making chocolate bean to bar means starting with raw cacao beans and transforming them, patiently, into finished chocolate under one roof.

We roast, stone-grind and temper in small batches to preserve the character of each place the cacao comes from.

This way of making chocolate is slower and more thoughtful than industrial methods, but it protects quality and keeps every flavour note honest.

Bean to bar is at the heart of Chocolat Philippe because it lets us honour the farmers who grow the beans, the land they work, and the quiet ritual of tasting chocolate with attention.

Sourcing and impact

Good chocolate begins long before it reaches Sydney. We work with small farms and trusted partners who care for their land, ferment and dry their beans with skill, and pass knowledge from one generation to the next. Paying fair prices and building steady relationships helps families plan their future with confidence.

Thoughtful sourcing also protects the environment. Healthy soil, shade trees and biodiversity all contribute to better cacao, and better cacao leads to better chocolate. When you choose Chocolat Philippe, you support communities who farm with care and safeguard their land for the years ahead.

Our Chocolate

Every bar we make is single origin, crafted from beans grown by small farmers who put time, attention and pride into their work.

After fermentation and drying at origin, the beans arrive in Sydney where we roast, grind and refine them from scratch, keeping recipes simple so the cacao can speak for itself.

Each bar comes with a story card sharing the origin, the people behind the beans, and gentle notes on how to enjoy it. All our chocolate is vegan, organic (mostly), nut-free, gluten-free and free from additives, wrapped in packaging chosen with the planet in mind.

Your experience

Chocolate is more than taste, it’s a moment.

Opening a Chocolat Philippe box invites you to slow down, breathe and pay attention to the small details — the scent as the wrapper opens, the first snap, the way the flavour unfolds.

Whether you’re sharing a gift or treating yourself, every bar is an invitation to take a mindful pause. Enjoy it with tea, coffee, wine or a few quiet minutes on your own.

Chocolate becomes something richer when you give it your full attention, and that’s the experience we hope to offer every time.

Experiences

Chocolate comes alive when shared. Through guided meditations, tea ceremonies, mindful mornings and wine sessions, I invite you to explore chocolate through taste, stillness and connection.

Explore our experiences

Thank you for taking the time to read my story.
I hope my chocolate brings you a calm moment, a smile, or a small spark of joy.

- Philippe.