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.
Haigh's Basic Chocolate Shortcrust Pastry
This delicious chocolate shortcrust pastry is made with our Dark Chocolate Pastilles and has a rich biscuity texture. Use it to create our Macadamia & Salted Caramel Tart or fill it with Chocolate Creme Patissiere.
- 80g Haigh’s dark chocolate pastilles
- 1 tablespoon cocoa
- 2 cups (300g) plain flour
- 1/3 cup (75g) caster sugar
- 130g chilled unsalted butter, diced
- 1 large egg yolk
- 2 teaspoons (10ml) milk
- 1 teaspoon vanilla essence
- Pour boiling water into a small saucepan, about a third full and sit a small bowl on top. Add Haigh’s dark chocolate pastilles and stir occasionally, until chocolate melts. Remove from heat and allow to cool slightly.
- Meanwhile, place cocoa, flour, sugar and butter together in a food processor and pulse until mixture resembles fine breadcrumbs. In a small bowl combine yolk, milk and vanilla, whisking until combined. Using a spatula, add to flour mix and pulse until combined. While the food processor is running, slowly add the melted chocolate until mixture starts coming together as a ball. Remove dough onto a lightly floured surface and bring together as a smooth ball. Flatten into a disk, cover with plastic wrap and refrigerate for 2 hours.
- Roll dough on lightly floured surface until 3mm thick, and use to line a tart shell or make rich biscuits.