Just, Delicious Chocolate 🍫
At Meltdown Artisan, our stone-ground chocolate is made from bean to bar using transparently traded beans, supporting cocoa growers and being good to the environment by ensuring fair wages and sustainable farming practices. Can it possibly get any more delicious than that?
Our Best Sellers
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Insanely good. These may be my favourite chocolates in the whole world (big call I know). Utterly delicious. -
Astounding Chocolates. It wouldn't matter what you ordered, they are all going to be Incredible ! -
This was a perfect mix of crunch from the biscuit, chocolate and caramel flavour, with a slight saltiness. Should have ordered more! -
Just the best. Tastes like dark toffee sugar and the richest hot chocolate you could ever imagine. It's amazing the depth you can get when cocoa beans are treated with love and respect. -
After trying three bars in a dark chocolate selection the Norandino emerged as my favourite. Just delicious. Fruity, acidic, caramel-dark amazingness, with a wonderful even balance. Sheer joy. -
The chocolate is so smooth and every bite is satisfying. These are what got me addicted to Meltdown chocolate.
This collection is made with a small amount of cocoa beans that we sourced from Peru with the help of our friends at Cacao Life. We have a very limited number of kilos to use, which makes these bars super limited edition—beyond that, it's a great opportunity to experience the flavour diversity of Peruvian cocoa by trying each bar side by side.
Marañón
Flavour Profile: Floral, Herbal, Fruity, Brownies
Origin: Cajamarca, Peru
Percentage: 70% Dark
This limited edition bar is particularly close to our hearts, as it was the bar that converted our founder to the world of bean to bar many years ago. Originally thought to be extinct, these are the worlds rarest cocoa beans, rediscovered accidentally in 2007 by Dan Pearson and Brian Horsley. It has a delicate floral, herbal and fruity flavour.
SISA
Flavour Profile: Citrus, Herbal, Woody
Origin: San Jose de SISA, Peru
Percentage: 70% Dark
This limited edition bar is made with a mixture of Criollo and Trinitario beans from the San Martin department, harvested by farmers of Quechua Lamista ancestry. Farmers are paid above market farm gate price and beans are selected for their quality—only ripe pods are harvest meaning the flavour remains premium and prevents specialty cacao slipping into the mass of commodity chocolate supplies.
Piura Blanco
Flavour Profile: Citrus, Malt and Almond
Origin: Piura, Peru
Percentage: 70% Dark
This Piura Blanco Dark bar was created with cocoa beans sourced from Cacao Life in Peru. Typically made up of ~30% white beans, Piura White is a mix of Native Piura Criollos that is light in colour and rich in complex dark fruit and citrus flavours with mild panela, malt, and nutty notes. It also has medium acidity and is extremely low in tannins.
Each bar weighs ~80g.
Ingredients
Allergens
Storage + Care
Maker's Notes
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The Real Cost of Chocolate
Say whaaattt? Excuse me! Your chocolate costs HOW much? We get it. When you’re accustomed to paying $2.50 in the supermarket aisle for your favourite chocolatey treats, you might be wondering why on earth anyone would pay $16 for a chocolate bar. Let us tell you why, in a nutshell.
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What to Expect When You Buy Craft Chocolate
A customer asked me the other day, whether it would be possible for me to write an article about what to expect when buying craft chocolate. It’s a fabulous question, with a super complicated answer.
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Chocolatier or Chocolate Maker?
Many chocolate shops in Australia and around the world could be classified as chocolatiers—this means buying in chocolate that has been pre-made (often in Switzerland, Belgium or in France) called couverture. ..
