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.
- 150g Haigh’s Dark Chocolate Pastilles
- 2 cups (300g) plain flour
- 2 tablespoons dutch cocoa
- 2½ teaspoons baking powder
- 1 tablespoon caster sugar
- pinch of salt
- 2 extra-large eggs, lightly beaten
- 1½ cups (375ml) full cream milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla essence
- Caramel sauce
- Whipped cream
- Greek yogurt
- Poached pear
- Maple syrup
- Toasted walnuts
- Place 100g Haigh’s Dark Chocolate Pastilles in a small bowl over a pot of boiling water, off the heat. Stir occasionally until melted. Remove bowl from heat and allow to cool slightly.
- In a large mixing bowl combine flour, cocoa, baking powder, caster sugar and salt, stirring to combine.
- In a medium jug combine eggs, milk, melted butter and vanilla, whisking until combined. Pour over flour mixture stirring until combined. Add cooled melted chocolate, stirring until batter is smooth.
- Roughly chop remaining pastilles, add to batter, stirring until combined.
- Heat waffle iron following manufacturer’s instructions. Using a ½ cup measure pour batter into centre of waffle iron, spreading out evenly with a spatula. Cook for 3-4 minutes or until waffle is cooked through and edges are crispy. Repeat process with remaining batter and top with desired topping.