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.
- Preheat oven to 180ºC.
- Whisk together the butter and icing sugar until light and creamy. Zest the peel from the orange and finely dice. Add to the mix with the egg and whisk to combine. Sift the salt and flour together and fold in with the drinking chocolate to make a soft dough. Wrap in plastic wrap and refrigerate for 1 hour.
- Roll out the pastry to 2-3mm thickness and line a rectangular tart shell 35cm x 13cm with the pastry. Refrigerate for another 30 minutes then blind bake for 10-15 minutes until pastry is cooked. Allow to cool.
- Chop the chocolate and place into a large bowl. Bring the cream to the boil and pour over the chocolate. Stir the mixture until smooth and pour into the cooled tart shell. Refrigerate until chocolate is set.
- To serve, remove the tart from the tin and use a warm knife to slice. Serve with candied orange zest, fresh orange segments and fresh cream.