Does Chocolate Hunters have a shop I can visit?

No, we are an online only business.  Our range of chocolates changes frequently, so if something catches your eye, don't wait!  Buy right here on our webstore and we'll ship it to you.

Can I buy at wholesale prices?

Trade accounts are available for government departments, registered charities, and ABN registered businesses related to food retailing, foodservice (restaurants and cafes), hospitality (hotels, motels), catering (events) and tourism. If this is you, register your interest here and we'll be in touch.  Discounts are automatically applied for higher volume retail orders on our webstore without needing a trade account.  We are the Australian distributor for several of the brands we stock, but not all products are available for trade purchasing.

What temperature does chocolate melt at?

Chocolate is ideally meant to only melt when it's in your mouth (around 36C/97F).  The temperature at which chocolate melts is influenced by the ingredients in the chocolate itself.  The main fat in good quality chocolate is cocoa butter which melts around 34C/93F, although it may sometimes melt at as low as 30C/86F.  Milk chocolate also contains milk fat which can melt as low as 28C/82F.  Other cheaper types of fats used in chocolate may include palm oil, shea butter, coconut oil or soybean oil, some of which can melt as low as 20C/68F. 

Isn't chocolate a junk food?

The heath impact of chocolate depends almost entirely on how much cocoa is in it.  Cocoa is naturally very nutritious, and all the studies that have been done demonstrating health benefits from chocolate have been with dark chocolate containing no less than 70% cocoa solids. Usually the lower the cocoa content, the higher the sugar.  Sugar isn't generally considered healthy, so keeping it below 30% in chocolate is preferable.  As a general rule, 70% dark chocolate consumed in moderation can boost many aspects of health.  Milk chocolate is considered less healthy (again influenced mostly by the sugar content), and we reckon white chocolate is downright nasty as it's essentially made of fat and sugar (that's why we will never stock white chocolate).  Read more about the health benefits of cocoa. 

Could I make chocolate myself at home?

Not without the right equipment.  Making chocolate from roasted cocoa nibs requires a suitable melanger or conche, plus a chocolate temperer, both of which can be very expensive.  If you want to create your own moulded chocolate at home, or coat dried fruit or nuts in chocolate, it's easiest to just buy a chocolate you like and liquify it by melting in a saucepan over gentle heat (don't let if burn).  We are working on a range of chocolate callets (buttons) which will be ideal for home chefs or professional businesses wanting to make their own chocolate creations or use it as a food ingredient.

Got another question?

Message us here or via our social channels and we'll be happy to answer you.