Made from bean to bar in Melbourne, our chocolates have deep and complex flavour profile that are nuanced and addictive in all the ways it should be. We roast our cacao seeds and then process them into chocolate, in-house as opposed to using pre-made liquor. Because of this we have more control over the flavour of the bars we produce, we know where te beans came from, who produced them, how they were processed and most importantly, how much the producer was paid for their hard work. From the farm to your face, Birdsnake