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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We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- 6 extra large egg whites
- 1½ cups (330g) caster sugar
- 1 tablespoon cornflour (25g)
- ¼ (25g) cocoa powder, sifted
- 1 teaspoon (5ml) balsamic vinegar
- 70g Haigh’s 70% Dark Chocolate Pastilles, finely chopped
- 300g fresh strawberries, diced
- 1 cup (250ml) cream
- 1/3 cup (80ml) water
- 150g Haigh’s Milk Chocolate Pastilles
- Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
- For the whipped chocolate cream, place the chocolate in a medium bowl. Combine the cream and water together in a small saucepan over a medium heat and bring to a simmer. Remove from heat and pour over chocolate, stirring until combined. Not all the chocolate will melt immediately, so stir every few minutes until chocolate is completely melted. Allow to cool, before covering with plastic wrap and refrigerating for 2 hours or overnight.
- For the pavlovas, place the egg whites in a large bowl and beat until soft peaks form, using electric beaters. Gradually add sugar, 1 tablespoon at a time, beating until it dissolves between each addition. Once all the sugar has been incorporated and has dissolved, add the cornflour, cocoa, vinegar and 50g chopped chocolate, folding gently to combine.
- Evenly divide the meringue mixture into 8 and spoon onto prepared trays.
- Place pavlovas in preheated oven and immediately reduce the temperature to 120°C (100°C fan-forced). Bake for about 40 minutes or until dry to touch. Turn oven off and cool pavlovas in the oven, with the door ajar.
- When ready to serve, whip cream mixture with an electric beater until light and fluffy. Carefully place the meringues on serving plates using a spatula. Divide the chocolate cream between the meringues, top with diced strawberries and sprinkle with remaining chocolate to finish.