Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
Making Our Chocolate
Haigh's Chocolates is Australia's oldest family owned chocolate maker, operated by the Haigh family since 1915. We pride ourselves on being chocolate specialists committed to the art of premium chocolate making.
We start with the Bean
Like wine grapes, cocoa beans have different flavour characteristics depending on variety, area of origin and processing. We start by sourcing premium quality cocoa beans from cocoa growing regions around the world. In 2014 we were the first Australian owned chocolate manufacturer to achieve international UTZ certification for the use of ethically and sustainably farmed cocoa beans. UTZ certification puts Haigh's at the forefront of sustainable production with a program that spans cocoa-growing countries from Ghana in West Africa to Peru in South America. Currently we source 80% of our cocoa from UTZ Certified farms and expect to source 100% UTZ Certified beans within the next two years.
From Bean to Bar
A quality product can only be created using the best ingredients – that’s why we source the very best cocoa beans from around the world. Then, at our factory, we put them through a number of processes to turn them from cocoa beans into delicious liquid chocolate.
Roasting & Winnowing
The first step is the roasting. In our Sirocco kettle roaster, the beans are carefully roasted at high temperature. The heat enhances the colour and flavour and removes moisture. Using the Winnower, the outer husk of the bean is cracked and then blown away. What were cocoa beans are now small cocoa ‘nibs’ bursting with that full chocolate flavour and aroma.
Milling, Mixing & Refining
The cocoa nibs are then ground under heat and pressure in the nib mill to form liquid cocoa mass - warm, dark and still very bitter. Now it’s time for mixing. The cocoa liquor is pressed and blended with cocoa butter, vanilla and icing sugar, as well as milk powder if we’re making milk chocolate. We now have chocolate paste. This is put through a series of large stainless steel rollers in the refiner, reducing the particle size and turning the paste into an extremely fine powder. This critical stage helps to give our chocolate that wonderful smoothness on the palate.
The Final Conching
The conching machine is a large deep heated mixing vessel in which the chocolate undergoes hours of airation and mixing. More cocoa butter is added and the chocolate paste turns back into liquid and is beaten for many hours in what is the final stage. It’s the right combination of aeration, mixing and time that allows the complex flavours and silky texture to develop to perfection. Now that we have our smooth liquid chocolate, the real fun begins as we use it to make our many delicious products.
Eight special blends
It's because we start chocolate making from the cocoa bean that we can continue to develop our own unique blends of premium chocolate. Our eight special blends each have their own distinctive aroma and flavour, assuring our customers of the very best in quality, freshness and taste. And making our chocolate in Australia ensures that we retain and further develop the artisan skills needed to make award-winning chocolate.
Keeping it fresh
We’re committed to keeping our traditional manufacturing methods and maintaining product quality, and one way we do this is by using batch method cooking. We make up to 20 batches of different products each day, so we can make sure we always have the freshest chocolates available. Many of our chocolates are hand finished and carefully packed into gift boxes or bags. Every year our team of confectioners create a number of new recipes, and perhaps fine-tune some old favourites. Why? Because we want to make sure that we continue to offer our customers a diverse selection of the most delicious chocolates. And with over 250 Haigh's varieties to choose from, we think we've created something to tempt everyone’s taste buds.
From us to you
Our chocolates are always presented to perfection in our own retail stores. Visit any one of them and you'll find chocolate tasting, gift wrapping and personalised attention are all part of the service.
Click here to view our short video on how we make our award winning chocolates.