Afrikoa is the first bean-to-bar company in South Africa to produce chocolate made from cocoa sourced directly from African farmers. Antonino Allegra is the head chocolatier and the brains behind Afrikoa, sourcing the finest-quality cocoa beans directly from the farmers. Look out for their product launch at the 2016 Winelands Chocolate Festival.
Alexander Avery – Alan Clegg – Chocolatier
After training with top chocolatiers in Europe, ex-financier Alan Clegg, returned to Cape Town, where he decided to set up a high quality chocolate kitchen. It was his passion for refined chocolate, and after a struggle to find Easter eggs with exciting praline flavours in this country, that prompted him to open the chocolaterie and to go on and produce a beautiful range of Easter eggs under his own label.
Alexander Avery bonbons, shards, bars and other seasonal items are made with the best quality couverture and married with an exotic range of flavours. He has a bespoke range of creatively designed gifting options for weddings, functions, corporate and the hospitality industry, all with beautiful packaging. They also cater for functions.
Beyers Chocolates – Kees Beyers – Chocolatier
This widely respected and well-loved master chocolatier has been making quality chocolates in South Africa since 1985. He began his studies at the age of 12 at the prestigious Piva School in Antwerp and by the time he was 17 he had qualified as a pastry chef from the renowned food institute Ter Groene Poorte in Bruge, all the while serving as a weekend apprentice to a nearby confectioner.
When the young Kees Beyers first came to SA from Belgium, it was for a holiday. He ended up staying and founded Beyers Chocolates in 1987. Beyers began producing 20 kg of chocolate a week from a 40m² premises. Today Beyers Chocolates is the largest independent manufacturer of boxed chocolate in SA. From facilities of 9 000m², Kees and his team now produce 35 tonnes of chocolate every week, and develop approximately 150 new products every year.
Using his creativity, skill and passion for making the finest chocolates, Kees has created a brand of confectionery where the focus falls squarely on quality.
Callebaut Chocolate – Barry Callebaut – CHOCOLATIER
Barry Callebaut is a leading manufacturer of high quality cocoa and chocolate products, ready to use fillings and cocoa powders for both artisan and industrial use. They care about every detail of every step from bean to chocolate. They call it dedicated expertise. Callebaut is distributed by Chocolate Direct, established in 1999 to accommodate demand from the South African manufacturing industry. Chocolate Direct also distribute marzipan and sugar craft products as well as a small range of decorative chocolate items for professional users.
Chocolat Frey – Robert & Max – CHOCOLATIER
The brothers Robert and Max Frey laid the foundation for Chocolat Frey’s success story in 1887. Their passion for the finest chocolate products still lives on today and is expressed in every single product made by Chocolat Frey
Cocoafair – Heinrich Kotze – CHOCOLATIER
Heinrich Kotze, chocolatier, owner of Cocafair at the Biscuit Mill in Woodstock, changed his successfully corporate world to that of making chocolate in 2013 when he became part of Cocofair. He was attracted to Cocoafair for many reasons but mainly because of the opportunity to be involved in one of the most romantic products in the world, while making a positive difference in people’s lives.
C & C – CHOCOLATIER
Using the finest local and Belgian couvertures, organic and natural spices and fairtrade African coffee beans, C&C have crafted a range of decadent chocolates – with the added benefit of the health-giving properties of both the quality chocolate itself and the added ingredients. A magical combination of quality and flavour.
Huguenot Fine Chocolates – – CHOCOLATIER
South Africa’s premier BEE producer of fine, hand-crafted Belgian chocolates. Located in Franschhoek in the Cape Winelands.
Chocolates by Tomes – – CHOCOLATIER
Fortain Chocolates – Jean-Pierre Fortain – Chocolatier
Belgian born master chocolatier Jean-Pierre came to South Africa on holiday with his wife and family in 2011. They fell in love with Cape Town and decided to make it their home.
Jean-Pierre attended the de Groene Poort bakery and pastry school in Bruges, which specialises in the making of chocolate. He is a third generation chocolatier, continuing the brand b=name that was established by his grandmother in 1946.
He shares his wealth of expertise by giving chocolate making classes. His chocolates are on sale at the Hout Bay market as well as the V&A Market in the CT Waterfront.
Aligning with a family brand of over 100 years, Felchlin’s Grand Cru chocolate is the start for our creation of the simplest to the finest chocolate products in the country. Without great ingredients one cannot craft great products.
The integrity of farmers, producers and artisans must come together for the ultimate gastronomic benefit to the consumer.
The consumer in turn must commit to true quality and healthfulness.
Time and effort is required to understand its intrinsic value and to savour its authentic quality.
Gayleen’s Decadence – Gayleen Evans – Chocolatier
Gayleen handcrafts her unique chocolates with natural soft centres, using organic chocolate sweetened with raw honey and with no dairy or sugar.
These nutritious, bite-sizes chocolates are available in irresistible flavours like brazil nut crème, Turkish rose, chilli-caramel, mocha coffee and more.
Honest Chocolates – Michael de Klerk & Anthony Gird – Chocolatiers
Anthony and Michael handcraft artisan chocolates using raw, organic and ethically sourced cacao and organically grown agave nectar. Their bonbons, slabs and spreads are free of preservatives, additives, emulsifiers, diary and processed sugar thus providing the optimum health benefits of chocolate.
Honest also make a chocolate spread with a velvety feel and a deep chocolate flavour, and an espresso-style thick, hot chocolate. Their new Chocolate Café in Wale Street Cape Town opened in November 2014.
ile de pain – Markus Farbinger – Artisan Baker & Chocolatier
Markus Farbinger began his craft in Austria and Switzerland over 30 years ago. He educated many international patissiers and chocolatiers during his tenure at The Culinary Institute of America as well as during his entrepreneurial years. He and his team of patissiers continue to work and train with chocolate at ile de pain focusing on special orders, weddings and corporate gifts. A simple but exquisite sampling is on display daily at ile de pain during the cooler months.
Choose from simple but incredible truffes du jour (produced within 24 hour window), a one-of-a kind thin ‘feather bar’, the seasonally famous ‘chocolate oysters’ or a centerpiece for your holiday table. We also offer luxurious favours for weddings or exclusive gifts for the most valued corporate clients.
La Chocolaterie Rococo – Marita lampbrecht – Chocolatier
For master chocolatier, Marita Lampbrecht, the handmade chocolates at La Chocolaterie Rococo, are the culmination of a life-long journey into chocolate and self-expression.
After training with a Belgian chocolate master, she returned to South Africa and established her chocolaterie in Oudtshoorn, enabling her to fully immerse her creativity, dedication and skill in the production of quality chocolates of distinction. Marita also co-presents entertaining and educational pairings of chocolate with wine, bubbly or brandy.
Sadly Marita decided to retire in 2016 and has handed over the reins to a very lucky young chocolatier. No-one will forget the beautiful and elegant shoes that Marita produced for our 2015 Chocolate festival. Her exceptional talents will be sorely missed in the industry but even the talented queen of chocolate must be allowed to hang up her crown at the end of a long and fruitful chocolate career. x
Le Delizie – chocolate boutique
Le Delizie is a little piece of Italy in Newland’s Dean Street Arcade, where Massimo and Adriana create the traditional flavours of their native land in the form of handmade chocolates and Torrone (Italian Nougat) using the finest ingredients, including hazelnuts and almonds from Italy. All their products are produced in small batches and are preservative free, using artisanal manufacturing methods to maintain quality and ensure freshness.
Amongst their many products you can find the unmistakable boat-shaped praline, known worldwide by the name of Gianduiotto, which garantees a unique rich hazelnut and velvety taste to the palate, and the traditional Almond Torrone (the Italian nougat made only with honey, egg white and almonds – no added sugar) which meets the appreciation of the most discerning nougat lovers; a dark chocolate selection of Liquorini, characterised by a very soft filling made with Grappa & Honey, Rum, Cointreau and Whisky.
Their meticulous attention to detail and creativity is much admired as is their original and elegant packaging.
LINDT – Dimo Simatos – Master Chocolatier
Dimo Simatos is the Master Chocolatier at the Lindt Chocolate Studio & Boutique in Cape Town. His passion for the brand and love for chocolate is indulgently expressed through the fun and creative chocolate courses and decadent chocolate creations offered there.
The Lindt Chocolate Studio & Boutiques in Cape Town and Johannesburg are perfect destinations to experience decadent LINDT Chocolate. Our Studio presents chocolate-lovers with the opportunity to learn more about the fascinating world of chocolate and make their own creations under the expert guidance of the LINDT Master Chocolatiers. LINDT Boutiques offer you a delightful experience, including a unique assortment of indulgent chocolate, beautifully wrapped gifts and exceptional customer service. Enjoy the distinctive LINDT Chocolate experience without delay.
McKinleys Chocolates – Calen Thomas – Chocolatier & Confectioner
Calen, who was born and raised in Alaska, recently relocated to Ficksburg (Eastern Free State), the Cherry Capital of the World! This rugged, easy going American, is no stranger to the delicate art of sweet-making because even as a child, it was always he who made the confectionery for his family during the holidays.
Chocolate-making is a craft he first learned under the tutelage of his mother, Callie Thomas, and a family friend, June Burson. Calen refined his craft by training with Belgian chocolatiers based in Alaska and then with Lindt in South Africa. He recently opened a shop in Clarens, the booming tourist mecca of the Eastern Free State, and his chocolates are so popular that opened a second outlet in George. All Mckinley Chocolates are handcrafted, using only the best Swiss and Belgian chocolate to create delicacies which are every bit as delightful to look at as they are to taste.
Monate Chocolate – Lara Sklaar – Chocolatier
Lara is a self-confessed chocoholic.
Her organic, raw artisan chocolates are made by hand in a chocolate lab where people eat a lot of chocolate and believe in sustainable design for the tongue.
My Sugar Chocolate and Coffee Shop in Sea Point is the brainchild of 24 yr old pastry chef Kaylah Greenberg and her partner, chef Asher Isaacs. Try their delicious variety of chocolates, salty caramel bark, European-style coffee and super thick milkshakes. At My Sugar you will find delicious artisanal chocolate, served with love, skill, and a pinch of imagination.
Arcoiris is the name of the young South African-Ecuadorian company that has brought this award-winning Equadorian chocolate to South Africa. It is premium organic chocolate with flavours such as FIG, lemongrass and Andean Bluberry. There is also 70% raw spirulina and 100% Raw. This South American vegan chocolate is made from the best ‘cacao fino de Aroma’ beans and includes sugar free and an array of different flavours. The chocolates are made by a family-owned business in Equador.
Rococoa – the art of cocoa – Gabi Soule – Chocolatier & Confectioner
After completing her studies in Cape Town, Gabi went on to Amsterdam in 1988 to study confectionery and chocolate making – and worked at the confectioner in her grandparent’s neighbourhood.
On arrival back in C.T. she saw that there were no suppliers of couverture (good quality chocolate), in this country. It was simply not possible to produce a quality product with inferior chocolate so she persuaded her family to bring Belgian couverture chocolate over to South Africa in their hand luggage! After 1994 things started to improve, and today there is a selection of quality couverture, moulds, tools and machinery for chocolatiers to work with.
After producing for Pick n Pay, Spar’s home brand and others, she decided to open Rococoa – the Art of Cocoa, a chocolaterie and coffee shop in the Palms Centre, Woodstock where they make anything and everything out of chocolate. They also boast a museum and an education centre where they host chocolate parties for all ages, and run workshops on the history of chocolate, the various processes from bean to bar, and how to work with it.
Tony Harper Chocolates
Hand-crafted Artisan Chocolate products – Chocolate truffles, filled/moulded chocolates and other chocolate based items. Choice of Old Favourites, Gourmet and some Exotic items.
Valrhona – French couverture chocolate
Valrhona Chocolate is distributed by Wild Peacock Products, a S. African fine food wholesale supplier in Stellenbosch, who have been selling quality and service to chefs since 1991.
von Geusau Fine Chocolates – Richard von Geusau – Chocolatier
For Richard von Geusau, his passion for good chocolate transported him from being a frustrated city accountant to setting up a chocolaterie in the charming village of Greyton in the heart of the Overberg. His chocolates are all meticulously made by hand using the best of Belgian couvertures.
Personal service, attention to detail and presentation, care and perfection are emphasised in Richard’s chocolaterie where you will find a range of freshly crafted truffles, moulded and dipped chocolates as well as exotic and traditional chocolate slabs.
He created (amongst others) the three finely matched chocolate flavours that pair exquisitely with Waterford Wine Estate’s Shiraz, the Cabernet Sauvignon and the Heatherleigh Noble late harvest wines.
Artisan chocolatier Virginia Paterson started VP TRUFFLES in August 2013 after attending a course in Chocolate art and confectionery.
Her truffles are handmade with care and attention to detail and she enjoys experimenting with new and interesting flavour fusions. They have been enjoyed at weddings, corporate functions and other celebrations. To ensure freshness and quality the truffles are only made to order.
Call her on: 072 328 6057 or email: email@example.com
Johannesburg -based artisanal chocolatier Katelynne Wooldridge and her team handcraft infusion chocolates, coated nuts and fruits , using only the highest quality and freshest ingredients available; The infused chocolate bars are based on dark, milk or white chocolate and infused with dried fruits, nuts and spices.