Looking around Chocolatier Australia's Melbourne-based state-of-the-art manufacturing facility or when you enjoy sampling new products in either of their retail stores, it's hard to imagine where and how it all started. When opening a small chocolate store out of a disused suburban post office in 1985, the two elder Grisold brothers, David & John, had a great vision: To manufacture premium chocolates using the world's finest ingredients backed by outstanding customer service. At that time they spied a niche in the Australian market for producing European styled pralines and hand-moulded chocolates using the finest Belgian couveture. They were starting a world-class chocolate business. Since that time the brothers have remained true to that vision and Chocolatier Australia has become famous for delivering it. Family and friends were co-opted to help supply the growing number of 5-Star hotels, restaurants and caterers who were keen for the product. The business grew and developing products for key national retailers - Myer, David Jones - and dedicated chocolate shops, gourmet delis and specialty food outlets. Over the years the production capacity has increased significantly. Initially John lead production of up to 1000 fine, hand-made chocolates per day. Moving forward twenty-five years, and with younger brother Mark overseeing production, Chocolatier Australia now produces more than 500,000 beautiful European chocolates every week. We are a proudly Australian owned and operated family business.