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.
- Heat milk, water and glucose together over a medium heat, stirring until glucose dissolves. Bring to just below boiling point and remove from heat.
- Using electric beaters, beat sugar and egg yolks until pale and creamy. Add a ladleful of the hot milk mixture, stirring to combine then add remaining hot milk, stirring to combine. Return mixture to saucepan, placing over a low heat and stir continuously until custard is thick enough to coat the back of a spoon. Alternatively, if you have a cooking thermometer the mixture needs to reach 80°C. Remove from heat, add roughly chopped Haigh’s 70% Dark Chocolate Pastilles and stir occasionally until melted. Pour into a jug and cover top of custard with plastic wrap to prevent a skin forming and refrigerate for 4 hours or overnight to allow flavour to develop.
- Before churning mixture, whip cream to soft peaks and gently fold into the chocolate custard until well combined. Pour into ice cream machine and churn according to manufacturer’s instructions, adding 50g finely chopped Haigh’s Dark Chocolate Couverture to the ice cream when directed by machine.
- Spoon ice cream into a freezer safe container and sprinkle remaining Haigh’s Dark Chocolate Couverture over the top. Place ice cream in freezer for at least 4 hours to become firm.