Our Story

Artisan Small Batch Chocolate made with love...

PAIN ET CHOCOLAT (means Bread and Chocolate) was born from a fond childhood memory back in France. The memory of a small bar of chocolate melting on a warm slice of bread or into a piece of baguette for after school snack.

Today many years later, this is still our favourite way to eat chocolate. Bread and chocolate bring back all those memories. It is simple yet delicious.

PAIN ET CHOCOLAT is about the love of all things handmade and particularly chocolate and bread. Pain et Chocolat sources only the highest quality ingredients (organic when possible). Variations or additions to the range are set by seasons and trends.

PAIN ET CHOCOLAT started its production 6 years ago in a home registered kitchen and moved on to picturesque Trentham in the Macedon Ranges (country Victoria) at the beginning of 2019. While we somehow survived the 2020 Pandemic our increased operation felt the need to relocate the production kitchen to a bigger premises in Melbourne. Unfortunately our beloved shop had to close. We are now able to continue the manufacturing of your favourite chocolate bars and cakes in more appropriate conditions still using traditional method of hand tempering and no machinery.

Most of our production is now wholesale based, online, private orders and at regular pop ups around Melbourne suburbs. It is recommended to check our social media for regular updates on markets or pop up dates and venues.  FOLLOW US on social media @atelierchocolatmelb

Don’t forget that we are always happy to offer FREE DELIVERY to the local communities around Preston.


The best environment for tempered chocolate is a wine fridge, not the fridge! A wine fridge offers the ideal temperature (15-18°C) and humidity environment. Chocolate is a very delicate matter which requires good care to last longer. Keep your chocolate away from light and humidity, extreme heat and cold. Alternatively if you do not own a wine fridge, place the chocolate in a sealed airtight plastic container in the coolest, driest spot in the house (like a linen cupboard 😉

In summer, in extreme temperatures only, place chocolate in an airtight container, in the fridge but don’t forget to take the chocolate out 20 to 30 minutes prior to degustation to bring it to room and body temperature. This way you’ll get the best taste and experience from it.

Please note: although we take dietary restrictions and allergies very seriously at Atelier Chocolat, we can not ensure that in rare cases products do not come in contact with one another. Therefore we do not recommend that you purchase any of our products if you suffer from severe allergies (nuts, gluten, etc..)

Merci de votre visite

– Thank you for visiting –

learn more about

The Chocolate making process...

1. Harvesting

Cocoa pods are cracked open and the beans are fermented in wooden boxes called “sweatboxes” for 5 to 7 days and then sun-dried.

2. Sorting

When we receive the beans in sacks, we have to hand sort them to remove any foreign items such as sticks, stones etc…

3. Roasting

The beans are then roasted. With variable temperatures we can achieve light, medium or dark roast depending on the final taste of the chocolate we are after.

4. Cracking

After the roasting the beans will start loosing their husk. We then need to crack them to make cocoa nibs and facilitate the separation of all the husks from the nibs.

5. Winnowing

To separate the husks from the cracked beans, we use a hair dryer which makes it easy to blow the light husk away from the heavier nibs. When using special machinery this step is called winnowing.

6. Grinding

To transform roasted cocoa nibs into chocolate, nibs are ground down into “cocoa liquor” to which we can add sugar, cocoa butter, milk powder, spices, etc… your imagination is the limit!

7. Tempering

Finally for you to experience the snap and the shine of our chocolate we need to temper it. If the chocolate is not tempered it will not resist humidity and temperature changes the same as tempered chocolate would.