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.
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- 85g Haigh’s 70% Cocoa Dark Pastilles
- 2 egg yolks
- 1 tablespoon cornflour
- 2½ tablespoons caster sugar
- 220ml whole milk
- 50ml whipping cream
- Melt pastilles slowly in a bain-marie or microwave oven.
- Whisk the egg yolks with the cornflour and sugar until thick and pale.
- Bring the milk and cream to the boil. Pour a little into the egg yolk mixture and mix thoroughly.
- Return the saucepan to the heat. Pour the diluted egg mixture into the saucepan with the milk and cream and cook over low heat, stirring constantly with a whisk until it thickens.
- Continue cooking for a few more minutes, still stirring to prevent the cream sticking to the bottom of the saucepan. It should become creamier, but most importantly, it must be shiny.
- Slowly pour one-third of the hot cream over the melted chocolate.
- Using a whisk or flexible spatula, mix in energetically, drawing small circles to create an elastic, shiny appearance.
- Incorporate the second third of the liquid, using the same procedure.
- Repeat with the last third of the liquid.
- Blend briefly using a stick blender so that the mixture is smooth and perfectly emulsified.