Kimberley Chocolates was established in 1994 by Joseph Atallah BSc (Food Science) with the aim of producing good quality chocolate and making it accessible to the general public. At that time in Sydney very little good quality chocolate was being made and Atallah’s idea of combining couverture chocolate with ingredients such as lemon myrtle, quandong and chilli proved very successful. Selling at markets and shows as well as from the Leichhardt factory Kimberley Chocolates range of chocolate truffles quickly became sort after and Atallah rapidly gained a reputation as an innovative chocolatier with a wealth of knowledge that he was willing to share.

With appearances on TV and in other media outlets customers became keen to not only taste his product but to learn more about chocolate. Firstly Atallah established Chocolate Appreciation Classes and the success of these informative sessions lead to the demand for hands-on Chocolate Workshops. Participants of the workshops love learning the secrets of chocolate truffle making and enjoy being able to take with them their own handmade chocolates as well as the knowledge of how to make chocolates at home.

Recently Atallah decided to expand Kimberley Chocolates to incorporate his ultimate dream: making his own couverture. Starting from the cocoa bean and using a unique conching method Atallah has achieved his goal of producing a smooth quality couverture and now makes all his own dark, milk and white chocolate. Classes will soon be offered by Kimberley Chocolates where true gastronomes and chocolate lovers can come to the factory and share the secret of how to make their own couverture.

New also is the sugar-free range of chocolate. For years Atallah was worked with the combination of sweeteners erythritol and stevia to achieve the correct balance of taste and texture in a quality sugar-free chocolate which can be now ordered on our website: