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.
- 2 tablespoons water
- 2 ½ teaspoons powdered gelatin
- 2 ½ cups (700g) vanilla greek style yogurt
- 1 cup (250ml) full cream milk
- ¼ cup (90g) honey
- 100g Haigh’s Dessert Chocolate Block, roughly chopped
- 250g punnet strawberries, hulled and sliced
- 1 tablespoon orange juice
- ¼ teaspoon orange zest
- 1 tablespoon honey
- 1 tablespoon mint leaves, finely shredded
- Pour water into a small bowl, sprinkle over gelatin and allow to stand for 5 minutes to soften (sponge).
- Place yogurt in a large mixing bowl and set aside until required.
- In a small saucepan heat milk, honey and chocolate together over a low heat until mixture is warm and chocolate has just melted, but do not boil. Remove from heat. Add gelatin mixture, stirring until dissolved and allow to cool for 10 minutes. Pour over the yogurt, stirring until combined.
- Divide mixture evenly between six ¾ cup (180ml) glasses, cover and refrigerate overnight.
- For the steeped strawberries, combine strawberries, juice, zest, honey and ½ the mint together in a small bowl, stirring gently to combine. Leave to stand for 20 minutes, to allow the strawberry juices to be released.
- Serve each panna cotta topped with steeped strawberries and sprinkle over remaining mint.