This bar brings together two Australian treasures: cacao from White’s Cocoa in tropical Queensland and roasted wattle seed, a native ingredient with deep cultural roots.

The cacao is grown by Derek White on his farm in Cassowary, near the edge of the Daintree Rainforest. Derek’s pioneering spirit and hands-on care have put Australian cacao on the map — and in your hands. His beans are known for their smooth texture and flavour notes of dried fruit and caramel, shaped by the richness of the land and the precision of his craft.

To complement this elegant profile, we’ve infused the bar with roasted wattleseed. Long used by First Nations communities, wattle seed brings nutty, coffee-like notes and a gently spiced finish that deepens the chocolate’s natural warmth.

The result is a chocolate that feels unmistakably Australian — grounded, aromatic, and crafted with integrity from soil to bar.