Frozen bûche de Noël
This hazelnut-semifreddo version of the classic Yule log is here to save your Australian Christmas.
Chocolate tart
A perfect specimen of a dessert.
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Flour & Stone’s blackberry and chocolate meringue roulade
Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.
JoyBird’s cheesecake semifreddo
Is it a cheesecake? Is it an ice-cream? Adelaide's JoyBird marries the two creamy desserts into one.
What is sustainable chocolate?
Green & Black's founders talk sustainable practices, wine and chocolate pairings, and the future of the chocolate industry.
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Behind the scenes at Haigh’s chocolate factory
From bean to basket, we take a tour of the factory that produces the much-loved chocolate, and see how their chocolate is made from bean to basket.
Sweet Envy’s chocolate and cranberry cookies
The secret ingredient? Malted milk powder.
Agostino’s chocolate, clementine and aniseed zaletti
It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.
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How to make the perfect hot chocolate
We asked our favourite confectioners and café owners from around the country for their hottest tips.
Five of the best: Drinking chocolate
From pure cacao to cinnamon-spiced, these cocoas to mix up in a mug promise warmth and comfort in equal measure.