Our Process

Western Australia's first bean to bar chocolate makers.

At Gabriel Chocolate we transform the humble raw cacao bean into delicate, smooth and award winning chocolate.

The frustration of sourcing good quality chocolate in Western Australia and the intrigue of the almost mystical alchemy of making chocolate was the catalyst for the creation of Gabriel Chocolate. Sourcing some of the world's premium fine flavour cacao beans we ship them to our custom facility in rural Yallingup to be transformed into world class chocolate.

In sourcing our cacao we look for a range of flavours from a range of geographic locations to create chocolate that shows the diversity in the world of chocolate. From the smoky Indonesian to the finest fruits of Venezuela you can travel the world through Gabriel Chocolate.

Our passion is to work with what nature provides in each individual sack of cacao beans that we receive. Each bean is hand sorted, carefully roasted, and immediately winnowed to produce cocoa nibs good enough to eat by itself. Through our custom approach of grinding and refining we preserve and enhance the naturally occurring flavours in the cocoa bean to produce our range of single origin chocolate. From the intensity of a 99% dark to our creamy white chocolate we have a chocolate experience for everyone.