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Meet our Three Chocolatiers

Rodney – Chocolate Production Supervisor


Length of service: 28 years+

Three-chocolatiersJob description: I am the Chocolate Production Supervisor and oversee all of Haigh’s chocolate making.

What is your favourite part of working at Haigh’s? Chocolate tasting! I enjoy seeing the creation of a product from the beginning to going on sale in our stores and watching the skills of our chocolate makers develop.

Why did we develop the 70% Dark Chocolate Pastilles? It was seen as an extension of our pastilles range and there was an increasing demand from our customers for a 70% cocoa chocolate.

What role did you play in the development of the product? I was a part of the development process from the first trial batch. It was a real challenge to get the blend right, both for refining and taste. Through trial and error we discovered the best tasting blend which involved using four different varieties of cocoa beans from a number of different countries. It was a unique product development experience and I’m really pleased that we were able to make what I consider a perfect 70%; it has been gratifying to see the proof of this, this chocolate has won many medals including from the Royal Adelaide Show, Sydney Royal Show and Royal Melbourne Fine Food Awards.

John – Chocolate Production Supervisor

Length of service: 25 years+

I started working at Haigh’s as an apprentice and worked in production for many years. I then moved to into new product development and later stepped into a supervisor role.

Job description: I am a Chocolate Production Supervisor.

What is your favourite part of working at Haigh’s? The best part, working for a South Australian family-owned company.

Why did we develop the Milk Cappuccino Bar? It was just an idea I had one day…combining milk chocolate with a coffee frappe

What role did you play in the development of the product? I was involved with every step of the development of the bar because at the time of the product being created I was responsible for new product development. It started with my idea and ended with the product being sold in-store, I’m proud that it is still being made and sold today.

Rob – New Product Development

Length of service: 29 years+

Job description: My current role involves new product development, process improvement, product improvement and the training of team members.

What is your favourite part of working at Haigh’s? The variety of the type of work that I get to do and the creation of a new product; I am involved from the sourcing of raw ingredients to when it is delivered to customers’ in-store. It’s great to receive feedback on what you have created as well, especially the positive!

Why did we develop Dark Chocolate Scorched Almonds? There was a growing interest and request for more dark chocolate products and dark scorched almonds in particular. The roasted almonds and dark chocolate are a wonderful flavour combination. We developed the product at a time of a growing popularity in dark chocolate.

What role did you play in the development of the product? I was involved in the entire product development process which involves developing the initial product idea, making a number of different possible final products, a panel tasting of these samples and production trials once we have chosen the winning product.

  • Our Quality Guarantee

    At Haigh’s we have been making fine chocolates in Australia since 1915 for our customers to enjoy. We will continue to source only the very best ingredients, including premium cocoa beans, and use artisan skills combined with specialised chocolate making techniques to create award winning chocolates.


  • Delivery Promise

    The chocolates you have chosen with great care will be packaged with attention to detail and we will endeavour to deliver your order in a timely manner anywhere in Australia every time.