The Ministry Of Chocolate
The Ministry of Chocolate is a family-owned and run business producing high-quality chocolate made on-site and supplying several businesses including luxury hotels, florists, wineries and specialty chocolate stores.
From humble beginnings at Farmer’s Markets across Melbourne, husband-and-wife team Drew and Karin Maddison found it increasingly difficult to produce their wares at home with two young boys wanting to taste test EVERYTHING so they took the leap and opened a large-scale kitchen.
The Ministry of Chocolate opened its doors in December 2012 in Malvern. They expanded three years later, to add a second production facility in regional Victoria. In late 2018 they consolidated all sites to one larger size facility in Croydon, on the doorstep to the Yarra Valley.
Drew is a qualified Pastry Chef with over 25-years of experience in the food industry. Over the years he has developed a passion for chocolate whilst working at the Grand Hyatt Melbourne and Brown’s Bakery, and in 2006 he filled the role of Technical Sales at F. Mayer Imports in the Chocolate Division, where he was responsible for the Callebaut and Cacao Barry brands for Victoria, South Australia and Tasmania.
Karin has over 20-years of retail management experience, including large franchise operations management. Karin compliments the business with her front-of-house skills and business disciplines.
Karin is also the reason the business exists. When stood down for employment whilst on maternity leave, Karin took the opportunity to start producing retail chocolate items from the home to sell at local farmers markets. Karin’s eye for detail can be seen throughout their range which contributes to the success of the Ministry of Chocolate.
Chocolate is a fascinating product, it can complement wine, whisky and gin, match well with game-meats or simply melt the hearts of loved ones throughout the year. The most recent trend seeing chocolate added to Charcuterie boards as chocolate is complimentary to deli and other food items.
The Ministry Of Chocolate has always used local ingredients wherever possible which includes Australian grown cacao in their 70% dark bar and praline. Honey used in the honeycomb is from their own hives and the salt from the Murry River region. Although the couverture chocolate is imported, they work with only the best manufacturer, being Barry Callebaut.
The dark bars are vegan friendly, and the Ministry Of Chocolate has no airborne gluten in their facility.
Want to know more? Visit the Ministry Of Chocolate on their website or social media
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