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Ganache Chocolate is a coffee shop that offers handmade chocolates, gourmet truffles, patisserie, desserts and gelato. They opened in South Yarra in April 2008, after Arno’s long career in Europe and Australia and travels around the world.
Arno Backes has been passionate about chocolate all his life and with a keen eye for detail; he has devoted himself to creating superb chocolate creations that taste every bit as good as they look.
Gânache Chocolate started with just one Pastry Chef working with Arno, there are now 15 highly trained and devoted team members creating everything from chocolate bars to chocolate bunnies, tea cakes to macaron towers and everything in between.
Gânache Chocolate offers a unique European chocolate experience for those looking for that something special in Melbourne.
Arno’s chocolates have won accolades including a gold medal at the Royal Melbourne Fine Food awards and Competitors Choice at Chocolate Rush. Invitations to speak at events such as the Melbourne Food & Wine festival and numerous teaching engagements keep Arno busy, but he is never far from his chocolate.
In 2001 Koko Black set off to discover the essence of chocolate which they felt was not being fully expressed in Australia. They had the idea that chocolate could inspire, connect and ignite the senses and dreamed of creating something unique and special.
They traveled to Germany to learn the art of making chocolate from the bean and then on to Belgium where they met a passionate and talented chocolatier, who later helped kick start the development of Koko Black’s chocolate signature.
In 2003 Koko Black’s flagship store opened in Melbourne’s iconic Royal Arcade and today you’ll find Koko Black stores across Australia in Melbourne, Sydney, Adelaide, Perth and Canberra.
From the time Cacao launched in 2003 their philosophy was simple: to create beautiful hand crafted chocolates, macarons and pastries.
Cacao boasts a healthy wholesale business, supplying premium products to both top end retailers and corporate businesses throughout Australia. This includes International hotels, International airlines (first and business class).
Cacao also provides catering services for major corporate, private and brand events.
At Haigh’s they are very proud to be the oldest family-owned chocolate maker in Australia. Today the company is run by fourth generation Haighs, Alister and Simon – joint Managing Directors since 1990 and John Haigh, Chairman of the Board.
They now employ over 600 people throughout our factory, administration and 18 retail stores located across Adelaide, Melbourne, Sydney, Canberra and online.
They aim is to ensure the Haigh’s customer experience is one of quality. Visit any one of their stores and you’ll find that chocolate tasting, gift wrapping and personalised attention is all part of the service.
The Chocolate Box is an Australian owned family company, celebrating 60 years in chocolate.
The Chocolate Box was first established in Camberwell by their founders, Mr and Mrs Adler in 1958. Today, the family-owned Australian business is managed by the second generation, Marion Adler Bishop and Gary Adler.
Today, The Chocolate Box’s range consists of boxed assortments, panned/enrobed chocolate sweets and nuts, blocks, confectionery, chocolate novelties and more.
The Chocolate Box’s online store carries over a hundred own label products, which retain much of the boutique hand-applied style of packaging that is so reminiscent of the company’s earliest days.
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Ganache Chocolate runs public chocolate making classes throughout the year, hosted by Master Chocolatier Arno. All class places must be booked via an external booking platform, We Teach Me; you can be redirected there by clicking on the photos below for more course information and booking instructions.
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We have been fans of Ganache for many years. Their chocolates are always beautifully packaged and they taste pretty good too, without them being sickly sweet. After a tiring afternoon of shopping, we decided to put our feet up for a few minutes. Ganache was a perfect place to do just that. We had the iced coffee, classic hot chocolate and cappuccino. Even though it was a busy time, our drinks came fairly quickly. Everything was well prepared, in particular the hot chocolate. This was rich, creamy and satisfying. The lemon tart was bursting with citrusy tones while the passion fruit and mango jelly slice was beautifully balanced with the white chocolate mousse. This is a great place to recharge your batteries before heading out to the chaos of the CBD.
wow! one of my clients at work told me this was her favourite place to get coffee in the city. in her wirds, she said she likes to really know shes having a coffee when she drinks one. and she was right! i had the mocha here and it was so good! and another thing i love is the atmosphere! outside is ordinary melbourne cbd, but once you step inside, its like this warm, cosy bubble! you wouldnt even know that you are in melbourne! i love it! i wanna come back to try their chocolates and desserts next time 🙂
I would come here to get birthday cakes. The passion fruit cakes are perfect for those who do not like chocolate. Never really try their chocolate drinks, maybe next time
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Corporate
Gânache Chocolate offers a unique selection of handmade chocolate items in beautiful packaging that will stylishly reflect the quality of your organisation.
Impress clients or reward staff with delicious and elegant gifts, ranging from a small box of chocolates to a luxurious hamper and everything in between.
To enquire about their full range and competitive pricing please fill out their enquiry form (responded to daily) or contact them directly to discuss your requirements on 03 9804 8216.
Gânache Chocolate can provide or help you put together beautiful gift hampers containing a selection of our handcrafted Christmas products. These are perfect for rewarding your team or thanking your colleagues at the end of the year, or as a gift for your customers or stakeholders.
To enquire about the range and their corporate pricing please fill out their enquiry form (responded to daily) or contact them directly to discuss your requirements on 03 9804 8216 or sales@ganache.com.au
Gânache Chocolate can help create that perfect compliment to your special day with a selection of beautiful chocolate or macaron bonbonniere or a stunning Macaron tower that will truly be the centerpiece for your special occasion.
To enquire about their full range and competitive pricing please fill out their enquiry form (responded to daily) or contact us directly to discuss your requirements on 03 9804 8216.
For VIC, TAS, NSW, ACT and SA, a flat fee of $15 for under $60 is charged. Delivery is free for orders over $50
For QLD a flat fee of $25 for under $60 is charged. Delivery costs $10 for orders over $60
For WA a flat fee of $30 for under $60 is charged. Delivery costs $15 for orders over $60
For NT a flat fee of $34 for under $60 is charged. Delivery costs $19 for orders over $60
For custom orders Ganache Chocolate Pty Ltd reserves the right to increase the cost of the shipment. This will be communicated to the customer before such a shipment takes place.
All orders will be sent out as quickly as possible and in most cases will be sent out the day following your order acceptance (Monday to Thursday), to street addresses only within Australia using Australia Post.
They strongly recommend customers nominate a business address for delivery
No deliveries are shipped on Public Holidays or weekends to ensure chocolates are not stored in hot warehouses or depots over weekend days.
Any orders received after 12pm on a Thursday will be shipped the following Monday.
Orders with a delivery address to a capital city will usually be delivered within 1 – 5 business days
If you live in regional or outlying areas, your order may take longer to be delivered.
Distance also means delivery could take up to 7 days and could compromise the quality of our product, please bear this in mind when ordering.
Please note: while they discourage their delivery suppliers leaving Gânache Chocolate parcels at your delivery address when no one is there, it is up to the discretion of Australia Post or the relevant courier company. This is unfortunately out of their control.
During peak periods such as Christmas and Easter, shipping times may vary.
Parcels will not be shipped if the temperature is above 28 degrees C in Melbourne.
Please provide them with any special instructions for delivery that may make it easier for delivery drivers to find you. Please include your name and order number in all email correspondence to us
Their Premium delivery service gives you the peace of mind that your order is insured, this shipping option does not change the speed of delivery.
If you require items to be delivered before a certain date, for example a birthday, please let them know in the comments section and they will do their very best to accommodate your request.
Gânache Chocolate will replace any order that has reached you in an unacceptable condition. However, they cannot be held responsible if you are not present when your order is delivered and damage occurs.
Once delivery has been accepted, refunds will only be considered if you are dissatisfied with the quality of the goods. You should contact them immediately and include a contact number for them to call you to discuss. They may ask you to return the unused portion for a full or partial refund. Their Refund Policy does not cover goods that you no longer want, or ordered by mistake, or simply don’t like the taste of.
Please note: Goods will not be refunded if they are returned to them without prior approval, so please contact them in the first instance to discuss.
In some instances, the cost of returning goods will be at the customer’s expense.
The whitish/grey discolouration sometimes seen on chocolates is called bloom. Some may mistake it for mould growth – but it is not! All chocolates are carefully kept, handled and inspected prior to sending. Bloom may develop on chocolate in response to fluctuations in temperature during transit. What you are actually seeing is nothing more than cocoa butter or sugar crystals coming to the surface of the chocolate in response to temperature changes. This will not alter the taste in any way No refund is offered for this type of dissatisfaction.
They will happily change your order if you advise them in writing immediately, and prior to them shipping your order. Any requests received after they have shipped your order cannot be approved.
Orders will not be dispatched until payment in full has been received and ganache.com.au is satisfied with the integrity of the order. Without limiting the operation of any other Terms and Conditions herein, ganache.com.au is not responsible for any loss or damage caused by late delivery or cancellation of an order or a product. Placement of an order by you constitutes an offer to enter into an agreement with us (“your offer”). They will email you an Order Confirmation for the sole purpose of confirming the details of your offer. Please note that their Order Confirmation does not constitute an acceptance of your offer or reflect the status of your order in any way.
Gânache Chocolate reserve the right not to provide goods or services, terminate membership accounts, remove or edit content or cancel orders (or part thereof) at their sole discretion at any time. Without limiting the operation of any other Terms and Conditions herein, we will not be held liable for loss or damage arising from the exercising of these rights.
If you need to cancel an order, please contact them immediately. Their agreement with you only comes into existence once you and Gânache Chocolate have both confirmed your order and your payment has been processed. Once thye have accepted payment for an order, cancellation of the order is within their sole discretion.
Ganache is mixture of chocolate and cream, used to make truffles, pralines, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate: a greater proportion of cream creates a softer ganache that is fairly liquid at room temperature, suitable for filling moulded chocolates. A greater proportion of chocolate creates a firmer ganache that can be made into enrobed chocolates
The word couverture describes high quality chocolate that contains only cocoa liquor, a certain amount of extra cocoa butter; between 32% and 39%, some sugar and in the case of milk couverture; milk powder. When correctly tempered, this higher percentage of cocoa butter gives the chocolate a firmer “snap” and a creamier flavour.
Currently gânache chocolate does not use Fairtrade Certified chocolate. Gânache chocolate imports its chocolate blends from some of the most reputable European chocolate companies and we are confident of their commitment to fair and sustainable cocoa production.
No, they do not use palm oil in any of their chocolates.
Most of their handmade chocolate items are gluten free; however as a precaution they state that all products may contain traces of gluten, due to the environment in which the chocolates are made.
Ganache Chocolate is like no other offering handmade chocolates, gourmet truffles, patisserie, desserts and gelato.
Arno’s chocolates have won accolades including a gold medal at the Royal Melbourne Fine Food awards and Competitors Choice at Chocolate Rush.
Ganache Chocolate also runs hands on classes in chocolate making throughout the year, hosted by Master Chocolatier Arno.
Lynne Becera
She is a crazy shopper, loves shopping online in Australia and overseas. Also dabbles in setting up online stores through eBay, Amazon marketplaces and has a marketing and commerce background. She also worked for years at IHG (Hotels Interconntinental)