Oceania’s Chocolate Scene
Oceania’s chocolate industry and culture are blossoming, often infused with native ingredients and bold innovation. While not historically associated with cacao, Oceania is becoming a vibrant player in the global craft chocolate scene.
Australia’s Bean-to-Bar Surge and Native Ingredients
Australia may not be a traditional cacao-growing region, but it has quickly earned a place on the global chocolate map. Over the past decade, a wave of independent bean-to-bar chocolatiers has redefined how Australians view and consume chocolate.
Artisan makers such as Haigh’s Chocolates, Metiisto, and Bahen & Co. are leading the way, sourcing ethically grown cacao from the Pacific and Southeast Asia, and producing chocolate with exceptional attention to detail.
What sets Australian craft chocolate apart is the creative use of native ingredients. Lemon myrtle, wattleseed, Davidson plum, and Tasmanian pepperberry are finding their way into chocolate bars, truffles, and ganaches. These ingredients offer a distinctly local flavour profile that tells a uniquely Australian story.
More than just flavour innovation, these chocolatiers are helping to raise awareness around transparency, fair trade, and sustainability — all of which are becoming pillars of Oceania’s chocolate industry.
New Zealand’s Craft Chocolate Movement
New Zealand’s chocolate landscape has evolved beyond mass-market brands like Whittaker’s and Cadbury. In recent years, a growing number of Kiwi chocolate makers have embraced the craft chocolate ethos, combining ethical sourcing with culinary artistry.
Brands like Hogarth Chocolate, Ocho (Otago Chocolate Company), and Wellington Chocolate Factory are sourcing cacao from regions such as the Solomon Islands, Vanuatu, and Peru, then transforming it into world-class bars in small-batch settings.
These companies often work directly with growers in the Pacific, ensuring a fair price while also elevating the quality and uniqueness of the cacao. Many of these bars reflect New Zealand’s culinary heritage, with ingredients like Marlborough sea salt, pinot noir, and feijoa enhancing the chocolate’s flavour and story.
New Zealand’s emphasis on ethical business practices and environmental stewardship is becoming a driving force within Oceania’s chocolate industry, setting an example for other emerging regions.
Pacific Island Cacao: Fiji and the Solomon Islands
While Australia and New Zealand may lead in chocolate production, the Pacific Islands are the region’s cacao heartland. Islands like Fiji, Papua New Guinea, and the Solomon Islands have long histories of growing cacao, and now they are gaining recognition for their fine-flavour varieties.
In the Solomon Islands, cacao is often grown on small family farms using traditional methods. The rise of direct trade relationships has given farmers access to better markets and higher prices. This has empowered local communities and improved the overall quality of production.
In Fiji, efforts to revive and expand cacao farming are gaining ground. Brands like Fiji Chocolate Factory and partnerships with New Zealand makers have led to increased international attention. The tropical climate, volcanic soil, and native fermentation techniques contribute to a unique and complex flavour profile.
These islands are not only essential suppliers but are beginning to explore chocolate production on their own soil — a key step in retaining value and telling authentic cacao stories from farm to bar.
Why Oceania is One to Watch for Chocolate Lovers
Although Oceania’s chocolate industry is relatively young compared to Europe or Latin America, its trajectory is exciting. The region combines access to high-quality cacao from the Pacific, an innovative spirit, and a rising commitment to ethical production.
Several trends make Oceania a region to watch:
- Emphasis on transparency and direct trade: Many chocolate makers publish sourcing details and build long-term relationships with farmers.
- Culinary creativity: From matcha and seaweed-infused bars to native botanicals, flavour experimentation is central to Oceania’s chocolate movement.
- Sustainability and education: Chocolatiers are often advocates for environmental and social justice, using their platforms to educate consumers on the true cost of chocolate.
- Emerging local production: As island nations build infrastructure and skills to create chocolate domestically, the entire region gains economic and cultural strength.
Whether you’re enjoying a bar of single-origin dark chocolate from Wellington or a lemon myrtle-infused milk chocolate from Melbourne, there’s no denying that Oceania’s chocolate industry is one of the most dynamic and flavour-forward on the planet.