Chocs away! Adora Handmade chocolate opens new store at Wynyard in the CBD

Like melting the Easter bunny into a cup…

For chocaholic commuters, there’s a new fix available at Wynyard Station. Adora Handmade Chocolates has just opened its eighth store, bringing a range of luxurious cocoa-based delights from loose chocolates to cakes and rich, chocolatey drinks. Great for gifts or a private binge to get you through another weary workday.

The menu includes fan favourites, such as Adora’s housemade Australian Wattle Seed Truffle and their bespoke cakes, Passionfruit Cheesecakes and Carrot Cakes. We asked founder Tina Angelidis about the most popular chocs.

What are you seeing in terms of the most sort of popular chocolates in Australia? 

Surprisingly it’s still milk chocolate. We’ve done this for thirty years, so as time has gone on, dark chocolate is definitely becoming a bit more popular. And people are starting to get a bit more adventurous with some flavours. I don’t know whether it’s because they’re starting to trust what we’re making, or is it because they are open to more flavours? I think our wattleseed is a beautiful chocolate and that’s dark. We have a very good white chocolate range, and people who have never ever liked white chocolate are always surprised with our white chocolate. 

What sets Adora apart – what’s your chocolate philosophy? 

All natural. For me, it’s an all natural approach. There’s no preservatives, there’s no artificial additives. When you bite into one of our chocolates, you need to know what the flavour is. I’ve been overseas and after eating one, two, three, four, five chocolates as I do, they start to blend and you can’t distinguish the flavours. Whereas with our chocolates I think a passionfruit does tastes like a passionfruit, a raspberry does take like a raspberry, a coffee should taste like a coffee. So I think that that’s what stands apart. Our flavours are real and and wholesome.

Are there any exciting new chocolate trends coming  in future?

It’s more about Native Australian and using as many local products as possible. Thirty years ago, I had to bring everything from overseas. It’s Belgian chocolate, it’s Belgian everything and Belgian recipes, because Australia didn’t have a culture of chocolate as such. Whereas now as time goes on, we really want to start bringing out some Australian flavours.

chocolates galore!

Adora, Shop 8, Wynyard Train Station Concourse,George St, Sydney, 2000
Hours: Monday – Friday: 6:30am – 6.30pm, Saturday: 8am – 3pm, Sunday closed

About the author

Lisa Creffield is a Sydney-based writer originally from the UK. Years of horrifying English school dinners sparked a desire to find something more delicious. Having also lived for six years in the Middle East, Lisa loves discovering new and exciting places and cuisines, from manti in Kazakhstan to sea urchin in Shanghai.