If your order has been received in an unacceptable condition, please contact customer service so that we can, at our discretion, arrange either a refund or a replacement. All we need is a photograph sent via email of any damaged goods.
From the time we launched in 2003 our goal has been simple – to create beautiful handcrafted chocolates, macarons and pastries.
Our creative take adds a new contemporary approach, while staying true to traditional flavours and techniques.
We source natural ingredients of the highest quality, locally and abroad, that offer the very best in flavour. Being respectful of the origin and integrity of where and how our products are made remains a passionate focus.
The best ingredients
We only use premium Belgian coverture chocolate, made from sustainably sourced cocoa beans from plantations in West Africa (Ivory Coast, Ghana) and Indonesia.
We work closely with all our suppliers and source locally wherever possible.
Our mission is to provide a product of the highest quality and innovation, while maintaining the authenticity of our handcrafted tradition.
It's our vision to position ourselves as the number one artisan producer of premium innovative chocolate and pastry products within the Australian retail and wholesale markets.
We are a team of passionate people sharing an undeniable love for our craft. From the very beginning, we have only been driven by one thing and that is to produce the best quality products.
Laurent Meric is a French born and trained Master Chocolatier and Pastry Chef. He is a member of the Academie Culinaire de France and co-owner of CACAO Melbourne.
He worked as a chef and then pastry chef at a number of Michelin star restaurants, including La Tour d'Argent, a historic restaurant in Paris (3 Michelin stars).
He also enjoyed the benefits of international training and influences, working in 5-star hotels in London and aboard luxury cruise ships.
Laurent moved to Australia in early 2000 and was the Pastry Chef at the InterContinental Sydney in preparation for and during the Olympic Games.
Tim Clark is an acclaimed Pastry Chef and Chocolatier and co-owner of CACAO Melbourne.
Tim started his career in Wollongong, NSW before heading to Germany to work in the Michelin star restaurant 'Zirbelstube'. Following his time in Europe, he spent four years working for Silversea Cruises, one of the most awarded luxury cruise liners in the world making cakes for the likes of Nelson Mandela and Buzz Aldrin. During his time at sea, Tim had the opportunity to work with many high profile chefs such as Michel Roux.
He also competed locally and internationally at the highest level and was the first pastry chef to represent Australia at the 'World Chocolate Masters' in Paris finishing in seventh place. During his seven years in Crown Melbourne as the youngest ever Executive Pastry Chef, Tim looked after a team of 26 chefs catering for events such as the Brownlow and the Logies.
Tim is the creative mind behind CACAO’s show stopping dessert creations and collaborations with the likes of Tourism Victoria and the Australian Open.