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Our History
Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
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Haigh's Today
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
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Community
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
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Sponsorship
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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Latest News
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
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Careers
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
Ingredients
- 200g Haigh’s Dark Chocolate Pastilles
- 150g softened butter
- 65g sugar
- 1 large egg
- 240g self raising flour
Directions
- Pre-heat oven to 170ºC.
- Place butter and sugar in a mixing bowl and beat on high until light and fluffy.
- Turn mixer down to medium speed and beat in egg until combined.
- Turn mixer to low speed and fold through flour and the Haigh’s Dark Chocolate Pastilles, mix until thoroughly combined.
- Make a ball in your hands to the desired size then push flat onto your tray lined with baking paper.
- Bake at 170ºC for 10-15 minutes or until spongy to touch.
