Opening its doors in 2003 Cacao has since expanded to now occupy 4 retail shops throughout Melbourne. Cacao also has a strong retail and corporate business all around Australia including 5 stars hotel, airlines and Bluechip companies…

French Master Chocolatier Laurent Meric and newcomer Chef Patissier Tim Clark head up a team that has delivered Cacao many awards won in prestigious competitions nationally since 2005. Over the last 2 years Cacao won more than 20 prizes.

2008: 12 medals in show, 3 Gold, and People’s choice award.

2009: 9 Gold medals & Grand Champion award.

Cacao owes its success to 3 fundamental factors: first of all the use of the finest Belgium chocolate single origins combined with the best ingredients from around the world and, at last but not least, the expertise of French Master Chocolatier Laurent Meric and Tim Clark.

Laurent Meric

Laurent Meric is a nationally known French Master Chocolatier and Master pastry chef, a member of the Academy Culinaire de France and the co-owner of Cacao Fine Chocolates and Patisserie in Melbourne.

Laurent Meric started his training at the early age of 16 years old in a traditional culinary school in the South West of France where he completed his certificate under the supervision of different MOF (Best French artisans in their specialties).

Soon after, to further his skills and understanding of his chosen craft, Laurent moved to Paris where he worked and learnt at the most prestigious addresses along the best chefs Paris had to offer: “La tour d’Argent (3 Michelin stars), Le comte de Gascogne (1 Michelin star), La maison du Danemark (1 Michelin star), Les Jardins de L’Opera (2 Michelin stars), to quote a few… Laurent knew it would take him at least 10 good years and a lot of hard work to become the professional he wanted to be.

In 1995, while in Paris his Master Degree.

Then at the age of 30, he started a journey around the world that exposed him to new savours and techniques.

Laurent arrived in Australia in1999. He started off in Sydney at the Inter-Continental Hotel where he spent the Olympic games. Then he moved to Melbourne to work as the Executive Pastry Chef of Laurent Bakery.

In July 2002, Australia granted him permanent residency and a year later he felt ready to open his first concept store: Cacao Fine Chocolates & Patisserie in St Kilda.

After 6 years of consistent work, 4 stores and a significant wholesale, Laurent Meric is as excited about his craft as day 1. He is also very grateful for the recognition that his costumers and the industry give him.

Interview with Laurent Meric.

Tim Clark

Tim Clark is a nationally known Pastry Chef and co-owner of Cacao Fine Chocolates, Melbourne’s award-winning artisan Chocolatier & Patisserie.

Tim trained extensively abroad working with Hubert Retzbach, one of Germany’s most renowned chefs at his acclaimed Michelin star restaurant Zirbelstube. Later continuing his travels Tim became Executive Pastry Chef with the multi award winning 6 star luxury Silver Sea Cruises. The cruise liner a member of Relaix & Châteaux provided opportunities to work with many internationally acclaimed chefs designing exclusive menus that became highlights of any cruise.

Tim later travelled his way back to Australia where he became the youngest Executive Pastry Chef of Melbourne’s Crown Casino. For 6 years Tim oversaw a team of 24 pastry chefs designing and orchestrating menus for events such as the Logies, Brownlow Medal, Million Dollar Lunch, Alan Border Medal and other prestigious events.

Tim has competed locally and internationally, having great success as an apprentice Tim won NSW state Work Skills Competition and Bake Skills Competition.

In 2004 Tim was crowned Australia’s first ever Callebaut Chocolate Master. He later went on to represent Australia at the World Chocolate Masters in Paris, France scoring impressively and gaining the admiration of some of France’s top chefs with his creative chocolate work.