REAL. CHOCOLATE. DELIVERED.
Australia’s own Chocolate Subscription Box.
The best (bean-to-bar) chocolate delivered to your door every month!
How it Works…
1. Subscribe to Cocoa Box
Monthly chocolate bliss is only a click away… Starting from just $37.50!
2. We Ship your Box of Goodies
First box ships immediately with subsequent boxes shipping from the first Monday of each month.
3. Your Unboxing Surprise
Enjoy 3 full-size bars of the best artisan chocolate (made bean-to-bar).
Why Choose Cocoa Box?
Indulge in Australia’s best chocolate delivered to your door monthly. Don’t settle for mass-manufactured low-grade chocolate. Discover new chocolate every month, not available in your local supermarket.
✓ Ethically Sourced Cocoa Beans ✓ Made from Scratch ✓ Premium Ingredients ✓ Vegan & Dairy Free options
Whats’s Inside…
If you’re curious about what you can expect to see in a Cocoa Box… Here’s a little sneaky preview at some of our previous months’ boxes…
Reviews
Gift
A chocolate subscription box is the gift that keeps on giving! Long after that special occasion has passed your special someone gets a delicious monthly surprise!
Shop Bars
Found a chocolate bar (or bars) you just LOVE? Shop individual bars below & watch out we’re constantly expanding our collection.
Follow us on Instagram
@cocoaboxau
![🍫 16 Unexpected Tips to Taste Chocolate Like a Pro! 🙌 🙌🙌
With the explosion of the craft chocolate mania, there is no shortage online of articles explaining how to taste chocolate involving all the 5 senses:
👂 listen to the snap
👃 smell the aromas
👁️ look at the color and stylish details
🤚 touch the texture
😋 and finally the biggest pleasure with taste!
But there are many other suggestions that only professionals know about and are rarely disclosed in the mainstream media...
Read Sharon's @thechocolatejournalist 16 tips that will have you tasting chocolate like a pro in no time!! [LINK IN BIO] 👆👆👆](https://scontent-sin6-3.cdninstagram.com/v/t51.29350-15/243369936_230736959031059_7736320808342703908_n.jpg?_nc_cat=104&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=Mrcx-N_U0coAX8NglS1&_nc_ht=scontent-sin6-3.cdninstagram.com&edm=AM6HXa8EAAAA&oh=189d92525ef59a857eb9e13d9a1b6954&oe=61A71824)
![Cacao Pulp: All You Need to Know About That Mysterious Substance Inside the Cacao Pod! ✨
Chances are that, even if you're not a hardcore chocolate nerd, you've probably seen the cacao fruit before.
👨🏻🍳 Pictures of open cacao pods are now triumphantly shown on the packaging of many chocolate bars. More articles online are dedicated to where chocolate comes from and how it’s made, showing the entire process from seed to finished chocolate.
📚 Let’s just say that there has never been more educational material about chocolate than in 2021!
However, not much attention is given to that mysterious white pulp that surrounds the cacao beans inside the fruit.
🍫 Briefly mentioned in regard to the fermentation process, the white pulp has much more to say (and to offer) to chocoholics than just its temporary use in chocolate making... 🙌 🤤
Read the FULL Article by Sharon @thechocolatejournalist [LINK IN BIO]](https://scontent-sin6-1.cdninstagram.com/v/t51.29350-15/240721627_985698708936783_2539320834235953612_n.jpg?_nc_cat=111&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=cfPwYwYwf9kAX-UzIkd&_nc_ht=scontent-sin6-1.cdninstagram.com&edm=AM6HXa8EAAAA&oh=4a93c79e6d0608341a7dc853225f84a9&oe=61A5CC97)
![For our next chocolate maker interview, we’re delighted to catch up with Cailo Chocolate from Perth, WA.
And how exciting their newly released Ransiki 70% bar (that we featured in our May subscription boxes) just won gold🥇 at the Perth Food Awards 2021.⠀
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This Ransiki bar has a very creamy mouth feel & also provides a variety of interesting fruit, nut and honey aromas. Read the full interview [LINK IN BIO]
A massive thank you to Mark & Simona for taking the time!](https://scontent-sin6-1.cdninstagram.com/v/t51.29350-15/223629115_1716797791856804_1451179157024840882_n.jpg?_nc_cat=111&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=RRhz4euVIEUAX_uV7gy&_nc_ht=scontent-sin6-1.cdninstagram.com&edm=AM6HXa8EAAAA&oh=8fb3fd30164ac9532230bc995321cbf3&oe=61A6D784)
![🍫Have you thought about starting your morning with chocolate? 🙌
🤔 Keep in mind that chocolate is a complete food that includes proteins, fats and carbs, together with many nutrients like iron, magnesium, zinc and more, not to mention all the beneficial antioxidants.
📖 In her latest article, Sharon (@thechocolatejournalist ) shows us 7 Different Ways to Enjoy the Food of the Gods First Thing in the Morning... [LINK IN BIO]](https://scontent-sin6-4.cdninstagram.com/v/t51.29350-15/162854183_910372876447497_7530940328246219853_n.jpg?_nc_cat=103&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=LJ0LEZJg3IsAX_rffPA&_nc_ht=scontent-sin6-4.cdninstagram.com&edm=AM6HXa8EAAAA&oh=5fb42388e0e695cc228423676253c7ac&oe=61A59207)
![✨ The perfect time for ice cream.... anytime 🤣! Especially this delicious Double Chocolate Ice Cream recipe by the talented @ila_riapastry 🍦🍫✨🙌 [LINK IN BIO]](https://scontent-sin6-1.cdninstagram.com/v/t51.29350-15/159661047_772704406979863_4591767677219198948_n.jpg?_nc_cat=107&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=g4DC_sxr3dQAX_O1mHC&_nc_ht=scontent-sin6-1.cdninstagram.com&edm=AM6HXa8EAAAA&oh=bf5ba68b36678cdcabd96d3bca34c338&oe=61A5F1CE)
![For our very first interview, we catch up with Fred Lullfitz from Birdsnake Chocolate in Melbourne, Victoria. We’re featuring their NEW 70% Colombian bar in our March subscription boxes.⠀
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This bar is delicious & dangerously addictive with notes of Black Forest cake, mulberry, toasted almonds. To read the full interview [LINK IN BIO] Big thank you to Fred for taking the time!](https://scontent-sin6-1.cdninstagram.com/v/t51.29350-15/156458248_768058017423119_5194881553486449651_n.jpg?_nc_cat=107&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=TtqyQLckUfwAX8l1U68&_nc_ht=scontent-sin6-1.cdninstagram.com&edm=AM6HXa8EAAAA&oh=0570c96d7fb35b6422f35b1361b413c8&oe=61A5F84F)
![... Why is Bean-to-Bar Chocolate more expensive? Award-winning food writer Megan Giller shares her three practical reasons why bean-to-bar chocolate costs more... and, in her opinion, three reasons why it tastes better too! [LINK BIO]⠀
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Here's an extract:⠀
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Most of us are used to paying pocket change for a bar of chocolate. So it can be a shock when we find out the price of artisanal chocolate made bean-to-bar…⠀
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Is there gold leaf running through its veins, like in some bottles of vodka? Or maybe it comes with a diamond ring? That’s quite a step up from the prizes we used to find in our cereal boxes!⠀
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All joking aside, there are three practical reasons that bean-to-bar chocolate costs more, and, in my opinion, three reasons that it tastes better too.](https://scontent-sin6-4.cdninstagram.com/v/t51.29350-15/153286185_939812683424482_9081060393873730981_n.jpg?_nc_cat=103&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=lsHP1fvlExIAX-YfXvG&_nc_ht=scontent-sin6-4.cdninstagram.com&edm=AM6HXa8EAAAA&oh=c24aa73d7c80410f29c1c6ca323ea1a0&oe=61A6C7B8)
![🍫 Craft chocolate terminology... it can be a minefield 🤯! Big thanks to Megan Gillar from @chocolatenoise for putting together a glossary [LINK IN BIO]!
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Bean-to-bar: Chocolate made from scratch in small batches by people who buy, roast, and grind the beans themselves in a single facility. Chocolate made from pre-roasted nibs or premade chocolate liquor is not bean-to-bar. ⠀
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#beantobar #beantobarchocolate #beantobarchocolatemaker #beantobarchocolates](https://scontent-sin6-1.cdninstagram.com/v/t51.29350-15/148696090_908500383296184_7362024292302765372_n.jpg?_nc_cat=111&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=8fDa7pVehJYAX8FKPSA&_nc_ht=scontent-sin6-1.cdninstagram.com&edm=AM6HXa8EAAAA&oh=d15c105490d80657d793e7684699a694&oe=61A5721C)
![🍫 What’s That White Stuff on Your Chocolate Bar?⠀
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Many chocolate consumers still freak out when they see a white coating or white streaks on their chocolate, thinking it must have expired or gone bad. Truth is that chocolate, especially dark, takes an exceptionally long time to expire.⠀
You can potentially keep it for 10 years and it would still be safe to eat 😋🍫⏰⠀
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So what exactly is that white stuff on your chocolate bar? It can be the result of a change in temperature, prolonged contact with water/humidity or a bad temper in the factory.⠀
Let Sharon (@thechocolatejournalist ) explain everything...⠀
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[LINK IN BIO] 👆🏼👆🏼👆🏼](https://scontent-sin6-2.cdninstagram.com/v/t51.29350-15/142368849_556350465321752_1381814276510333427_n.jpg?_nc_cat=105&ccb=1-5&_nc_sid=8ae9d6&_nc_ohc=zEglZ7wzPLoAX-NVND_&_nc_ht=scontent-sin6-2.cdninstagram.com&edm=AM6HXa8EAAAA&oh=30c8c81d8bc2f49fbd86ea729329fc1e&oe=61A6491A)
