Chocolate Mill

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Located seven kilometres north of Daylesford, Chocolate Mill is in a straw-bale building, designed and built by the original owners. Nicki and Adrian Straton took over the business in January 2014 and are excited to expand further and develop the iconic Chocolate Mill. No changes to the fantastic chocolate, only enhancements. The Chocolate Mill pride themselves on being there for the serious chocoholic where fresh chocolate is made the old fashioned European way, before mass production took over. The idea is to create something from scratch, the way things used to be made, from the building construction to the way they make their chocolates and run the business. By using natural ingredients and quality European chocolate and staying away from palm oil, preservatives and additives the Chocolate Mill can focus on quality and personal customer service with strong product knowledge. The Chocolate Mill make and sell the product exclusively on-site to over 2000 customers per week, melting down over a tonne of chocolate per month, imported from Belgium. The Chocolate Mill Hot Chocolate Cafe serves award-winning hot chocolates, locally sourced espresso coffee, cakes, tarts (try the salted caramel with Belgian Chocolate ganache with double cream) plus light refreshments (wraps) drinks and ice-cream sundaes to die for. The Chocolate Mill have appeared on Getaway, Post-Cards, Coxy's Big Break and have also appeared in Epicure and the Herald Sun many times. The Chocolate Mill also won an RACV small business award and was voted number 11 in Victoria's Top 101 Best Tourism Experiences in 2010. The Chocolate Mill also won the Herald Sun Best Hot Chocolate in 2010.