Made in Tasmania
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Made in Tasmania Free Express Shipping Over $140 - Free Local Delivery Over $50
Doc.Choc’s Picks
The good stuff. Honeycomb from Hobart to London, tiny shiny chocolates and a few of Doc.Choc's personal favourites / things his mum has banned him from running out of.
This Honeycomb is made with Tarkine Wilderness Honey.
It’s super special stuff. Sourced from Beehives placed deep inside the Tarkine Rainforests in North-West Tasmania - one of the most surreal, undistrubed wilderness areas in the world. Home to some of the cleanest air on earth.
Here it is as a crunchy candy, hand-dipped in fruity milk chocolate.
Why Doc.Choc loves it
Made with an outrageously high percentage of Australian Honey (most honeycomb actually has no honey in it! 🤯)
Cooked dark to bring out a deeper, more complex flavour — rich and succulent rather than overly sweet.
And at 140g, it’s a generous bag… whether you’re sharing or not.
Tasting Notes
Sweet and intensely succulent; like a well flambéed banana. With a lingering molasses flavour. You'll smile.
Best Enjoyed
Accompanying a brewed chai or strong cuppa towards 9pm. (Or so my mum says.)
While sipping on a glass of fizzy Tasmanian Pet-Nat.
Straight outta the packet before your kids get home.
Atop some warm French toast with blackberries. Let that chocolate get all soft and fudgy and downright delicious.
More about the Honey
We source the Honey for this Treat from Blue Hills Honey. A very special Tasmanian Business founded by the Charles family in 1955.
The Tarkine Wilderness Area is located up in the NW of Tasmania. It's the greatest expanse of cool, temperate rainforest in Australia, and the second largest in the world. Home to the world's cleanest air and water, and some of the oldest living trees on earth.
For over 60 years, the Charles family has been honoured with thoughtfully working with their hives within the 477'000 hectares of wilderness.
Long-term hive placement allows their bees to collect a vibrant range of nectar from the diversity of rainforest plants. Meaning the flavour and aroma of the honey varies naturally, and deliciously.
This box of hand-crafted chocolates is designed to be shared with the people that you love.
11 tasty treats from our Classic Lineup. That’s five pairs of flavours, plus one to share, or fight over, whichever comes first.
Why Doc.Choc loves these boxes
Pulling open the drawer is simply joyous. And showy. And delightful. All important things.
Five pairs to keep things fair, and one to keep things interesting.
The hand painted designs are wild, and super unique, and all natural, and I’m super proud of that.
What's Inside?
Click here to see our Current Flavours
Doc. Choc's Thoughts...
I have this memory from when I was a little boy. It might well be my memory, or perhaps it's a memory I've rubbed out and re-written over a few times as I've thought about the idea of a Chocolate Box. Regardless, it's my memory, and it's Christmas. And my whole family is together. The uncles and the aunties and the cousins and the people that we see all the time and the people that we haven't seen since last year.
Pop's asleep in his chair at the table. Somehow upright. Somewhat at peace. There's toy cars racing across carpet and cans of expired but still good soft-drink from the fridge out back. The day seems done.
Then there's a huddle. A hush. And the kids catch on. Grandma's brought out a box of Chocolates! We all crouch round. Who will go first? Which one is which? If it's only to be one each which one should it be?
The Chocolate Box. Instantly delight-able.
Things to Know
We use exceptionally delicious Swiss Chocolate paired with unique Ingredients collected from Doc.Choc's travels across Australia.
We pour generously, indulge responsibly. Our alcoholic chocolates have an average ABV of 5%.
Our Chocolates are handmade in small-batches, and naturally coloured.
A bar of simple delight. Crunchy Gianduja made by blending roasted Australian Grown Hazelnuts with a super dark Salted Caramel and secret blend of our Milk and Dark Chocolates.
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Gian-what?
Gianduja, traditionally - is an Italian treat made by blending chocolate with hazelnut paste. The Italians are very specific about it being 30% hazelnut, so that the texture is just right.
Doc.Choc’s Long Winded Thoughts
When Kenyak started - Al, at Sonny in Hobart, asked us to make a very simple hazelnut chocolate bar for them to keep ahold of for people lingering after dinner. It took months to work out. 14 recipe revisions. A whole lot of blind tastings. And a whole lot more salt (and brown butter) than any of us thought possible.
It was outrageously scrumptious; hand-wrapped in gold foil, off-menu, and very special.
Word seemed to get around. And now - at the time of writing this, Sonny has sold over two and a half thousand of those little gold bars in six months. It’s nuts. - full pun intended.
We’ve lost count of the number of outlandish requests we’ve had from people to buy those bars. At one stage we almost gave in.
And so this bar - is not that bar.
It is similar, but a little more special in it’s own way. See the sonny bar holds so much magic because of the moment in time and space that you eat it, and so taking it out of sonny would never replicate that.
This bar is (hopefully) even more magical because you don’t have to travel all the way to our little island to enjoy it. It’s been crafted slowly, with love and intention for you to enjoy in your own little way. It’s slightly firmer than what the Italians would like; it gives you a moment longer to take in the gorgeous crunch, and it’s made with a blend of milk and dark chocolate so that the flavours flow with equal pallete weight without unnecessarily lingering.
It’s a lot of things at once and yet something very simple.
Best Enjoyed
By stirring one row into a cup of milky filter coffee, munchin’ on one row, and hiding the rest of them as little rewards for sending those big scary emails throughout the rest of your work day.
A seriously scrumptious box of handmade Rocky Road. Classic. Nostalgic. Full of all the good stuff. Wrapped up with the cutest ribbon, because you deserve a treat.
Featuring a 150g slab (or occasionally three 50g-ish pieces) of Handmade Vanilla Marshmallow, Sugar Roasted Macadamias, Dried Cherries and Cranberries, and Shredded Coconut. Covered in Doc.Choc’s special (and secret) blend of chocolate.
Best Enjoyed
Far away from anyone. This one’s for you.
At 2am in the kitchen, with just enough streetlight beaming through the window to see if you’ve successfully found the box you hid in the back of that weird bottom drawer or if you’re about to bite into a tape-measure.
In-front of your sister on FaceTime from the safety of another state. Best she’s not within driving distance of your rather delectable box.
Doc. Choc's Thoughts...
I’ve been scared to make Rocky Road. Embarrassingly so.
Firstly, because what if I'm the only chocolatier on the planet that can’t make a delicious rocky road - that would be awkies..
Secondly, because it’s probably the only thing other than Turkish Delight that my mum asks me to make almost weekly (you’ve gotta be careful caving in to too many requests) - and finally, because I fear it might become as popular as our Honeycomb and I’ll forever be making marshmallow for it.
I think that’s the secret to good Rocky Road - the marshmallow. Sure, inclusions are important, but the texture of the marshmallow is critical. Pascals do it best, let’s be honest. I don’t know a single pastry chef who doesn’t compare their marshmallow to it. In fact, I think I could almost summarise my entire career as working really bloody hard to make things just as good as the stuff that you can buy at the shops.
Unlike a pack of Pascals, you won’t be able to buy this rocky road at the shops. It’s pretty incredible if i’m being humble. Perhaps even life changing if I’ve got some of those post long-run endorphins in me whilst I’m writing this and floating up in the land of daydreams. Anyway, my point is much to the lament of my (truly amazing) community of stockists, Kenyak’s Rocky Road is only available for purchase here, on our website - for now..
Unless you want to be a sugar daddie and build a chocolate shop together - in which case I might just hand deliver you a box each and every week until the day you die. *Or I grow tired of fulfilling lofty promises.
Things to Know
We use exceptionally delicious Swiss Chocolate blended with a touch of coconut oil to make this Rocky Road. You might find if it’s somehow hot where you are (I’m jealous, Hobart winter is biting hard right now) - that it can get a little bit softer in the cupboard than our other Chocolates. Fear not, chuck it in the fridge. The oil’s important to stop it cracking when we cut it, turns out Doc.Choc’s biceps are very strong. Who knew?
Our Chocolates are handmade in small-batches, with intention. That vanilla? We source it directly from a small family farm north of Bundaberg.
Some boxes feature a 150g slab, and some 3× 50g pieces. Waste not want not.
Yes, you can use that ribbon as a hair tie. Bonus points and possibly a free box if you post a cute pic and tag us?
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You can view our current flavours by clicking here.
Meet our Chocolate Boxes
This box of hand-crafted chocolates is designed to be shared with the people that you love.
11 tasty treats from our Classic Lineup. That’s five pairs of flavours, plus one to share, or fight over, whichever comes first.
Why Doc.Choc loves these boxes
Pulling open the drawer is simply joyous. And showy. And delightful. All important things.
Five pairs to keep things fair, and one to keep things interesting.
The hand painted designs are wild, and super unique, and all natural, and I’m super proud of that.
What's Inside?
Click here to see our Current Flavours
Doc. Choc's Thoughts...
I have this memory from when I was a little boy. It might well be my memory, or perhaps it's a memory I've rubbed out and re-written over a few times as I've thought about the idea of a Chocolate Box. Regardless, it's my memory, and it's Christmas. And my whole family is together. The uncles and the aunties and the cousins and the people that we see all the time and the people that we haven't seen since last year.
Pop's asleep in his chair at the table. Somehow upright. Somewhat at peace. There's toy cars racing across carpet and cans of expired but still good soft-drink from the fridge out back. The day seems done.
Then there's a huddle. A hush. And the kids catch on. Grandma's brought out a box of Chocolates! We all crouch round. Who will go first? Which one is which? If it's only to be one each which one should it be?
The Chocolate Box. Instantly delight-able.
Things to Know
We use exceptionally delicious Swiss Chocolate paired with unique Ingredients collected from Doc.Choc's travels across Australia.
We pour generously, indulge responsibly. Our alcoholic chocolates have an average ABV of 5%.
Our Chocolates are handmade in small-batches, and naturally coloured.
Our bespoke Chocolate Giftbox made in collaboration with Belgrove Distillery returns for a second edition.
Including three pieces each of Rye Whisky (Scored 95.5 by this year’s Whisky Bible ), Black Rye Coffee Liqueur, and Bits’a Frankenstein.
Best Enjoyed
With your mum and her mum while sitting side by side after dinner on that squeaky swinging chair on the verandah that pop promised to repaint as the sun drifts down to a softly slumbered rest for another night while the breeze dips and the birds do one last lap around the sky to take in some slivers of the days fading light..
In your uber at the airport while waiting for your sisters flight to land. Sharing isn’t always caring.
At 9pm with your dad; while everyone else is busy fussing over the baby.
Tasting Notes - Short Form
Rye. Uniquely sumptuous; with a broody tobacco haze drifting into buttered pecan pie territory.
Coffee. Debaucherous. No notes.
Frankenstein. A softer expression of spirit; like the morning light dancing through the buds on a very old apricot tree in Spring.
Tasting Notes - Long Form
Our first edition of this box was very fruit forward; summertime vibes- it really just happened by chance. This edition rather serendipitously leans more heavily into an end of winter vibe. A little darker, moodier - and just a touch more experimental.
First up there is the Rye Whisky chocolate. (Wavy white chocolate line) The whisky is simply gorgeous. It scored a 95.5 in Murray’s Whisky Bible this year - putting it in the top 1% of entires. Those familiar with our whisky ganache recipe will find comfort in this expression with an uplifting finish in the land of tobacco. A touch of caramelised white chocolate conveys the start of our saunter into an etude of palate weights. This one highlighting the middle ground. It’s warming and comforting and conveys a wide breadth of intricate flavours from the whisky without all the nonsense of the heat that often distracts. Which, come to think of it - has come to define our approach to alcohol forward chocolates.
Following on is the Coffee Liqueur chocolate, my recommendation for what to eat next. (White dot) This has become my dad’s favourite thing to drink when visiting, and in fact - a bit of a staple at Doc.Choc’s dinner parties. This is a super unique coffee liqueur - based on Grappa and White Rye being infused for an exceptionally long time with coffee beans. The result is this plush spirit that coats your mouth. It’s bitter, dark and sweet all at once. Seen here incorporated into a devilishly good amount of caramelised white chocolate and burnt butter. The filling is almost fudge like, and - just perhaps, my new favourite thing to eat by the spoonful when nobody is looking. This chocolate conveys an incredible palate weight without being sweet; rather unique in the land of confectionary, and very adored by me.
We then have a lighter finish with the Bits’a Frankenstein chocolate (two white lines). This was actually the very first Belgrove spirit I drank many years ago by chance. Made by ageing all of the leftover bits of spirit in a freshly shaved and toasted barrel. It almost shimmers in this finely weighted ganache. Like light dancing through a tree’s branches of a morning as the fog clears.
Things to Know
New flavours new designs. New piccies coming soon x
There is a lot of love (alcohol) in these chocolates. Snack responsibly, we pour generously. Average 5% ABV per chocolate.
This run of flavours is strictly limited edition thanks to the generosity and abundance of support from Belgrove Distillery. They will not be repeated.
11 or 23 hand-crafted chocolates filled with a scrumptious Belgrove Whisky Ganache. Finished in Milk Chocolate. Scroll on down to read all about it.
Why Doc.Choc loves this box of Choccies
It’s possible that there is no better match than whisky and chocolate, and this box does that very, very well.
The whisky is super prominent in the chocolates, but without the heat that it is often associated with. So you get to enjoy all of this breadth flavour in a luscious texture.
It makes the perfect I really know you gift for somebody. Trust me, Grandma will love this just as much as your Dad.
Tasting Notes
Uniquely sumptuous; warming and comforting - like a proper hug. Lengthy finish.
Belgrove x Kenyak
Occasionally in life, you stumble upon something so truly remarkable you’re unsure if you should just keep it for yourself, or if you should share it and take in the glow of others experiencing the same thing.
Belgrove Distillery is that thing. After a few months of behind the scenes’ing, I would very much like to introduce you to them, and this first box of chocolates that we’ve made together.
Belgrove is possibly the worlds most unique (and sustainable) distillery. Founded by Peter Bignell, everything, and I mean everything is done on the farm at Kempton, North of Hobart on our little island of Tasmania. By way of chance, and life, it could only happen there.
Peter and his team make Whisky with grains that are grown on their farm. One hundred metres away from where they are grown, they’re malted - beside an old shed, in a repurposed dryer - with the door taken off, so that yeasts from the surrounding valley can do their thing. They take as long as they take.
Then they make something similar to beer with the grains called a wash - the spent grains are fed to the sheep that roam the same paddocks where the grains were grown.
Then the wash is heated in the still, which Peter built, one of only a handful of remaining direct flame versions in the world. It has to be that way because they heat it with biofuel that they make from the used cooking oil from the servo next door. It’s bonkers, and brilliant, and has a profound impact on what happens next (apart from inserting the constant risk of an explosion into the workday)….
You get where I’m going here right? - Belgrove is truly remarkable. But, I’m going to need another seventeen hours to tell you the rest of what goes on there. So until then, here’s a box of Chocolates that we made using Australia’s First Rye Whisky.
Rye presents an unequivocal creaminess to the pallete that is honestly just delightful. It makes me wonder why all whisky isn’t made with it, but - that’s also a story for another time.
Things to know
These chocolates are made with Belgrove’s Rye Whisky. It’s outrageously good.
Indulge responsibly, we pour generously. These chocolates have an average ABV of 5%.
Live Interstate? We’re packing our chocolate boxes with an extra layer of food-grade bubblewrap to keep them as safe as can be in shipping.
some rather Tasty Treats
Back by popular demand.
Our Vovaliscious Fingers are a scrumptious take on the classic biscuit, only choclafied to make ‘em more delicious ~ and avoid that darn trademarked name.
Gold Chocolate and roasted coconut are blended together to make up the textural shell, plus a new sneaky layer of our coconut praline for good measure. With a bright raspberry jam and fluffy Australian Vanilla marshmallow hiding beneath with just a touch of brown butter to really bring back those biscuit vibes.
How Doc.Choc makes a marshmallow so delicious we will never know, unless he writes a book - should he write a book? Maybe he’s already written a book. Anyhoo..
Tasting Notes
Mischievously delightful. Like being caught with your grandma’s last bikkie in your mouth after you told her it was your brother. Long flavours of roasted coconut slowly become overrun by increasingly brighter bursts of raspberry and the booziness of some superb Australian grown Vanilla.
Best Enjoyed
In the refreshing glare of some late winter sun bouncing off of your favourite beach, or lake, or pond - or perhaps even puddle.
Dipped into an ice cold matcha late - don’t judge me till you’ve tried it.
Chomp by chomp by the fridge at work while Maureen tells you about all the latest gossip while trying not to get distracted from wanting whatever deliciousness you’re devouring out of that shiny gold foil in front of her.
Doc. Choc's Thoughts...
I’ve wanted to make this bar for a very long time. Ever since I made a raspberry and creaming soda chocolate way way way back. (Look it up, it was a certified banger). I have a long history with the acclaimed biscuit. Not one or two but three times I've trodden this path of vovo’ness.
The first time involved hand painting perfect cylinders of the most soft and fragile marshmallow with a raspberry jam and rolling them in toasted coconut. Three hundred times a day - My therapist has heard all about that particular monstrosity.
The second time was far less painful and cute as hell. A one take wonder. So good that arnotts asked the croissanterie ( - a fancy name for a bakery) to change the name to something less trademarked; that’s how you know you’re doing something right I ‘recon.
Anyway the third time was wildly popular so I've made it a fourth. Few tweaks, just as good.
Things to Know
This bar is made exclusively in batches of 96 - because Doc.Choc is just one boy.
This Honeycomb is made with Tarkine Wilderness Honey.
It’s super special stuff. Sourced from Beehives placed deep inside the Tarkine Rainforests in North-West Tasmania - one of the most surreal, undistrubed wilderness areas in the world. Home to some of the cleanest air on earth.
Here it is as a crunchy candy, hand-dipped in fruity milk chocolate.
Why Doc.Choc loves it
Made with an outrageously high percentage of Australian Honey (most honeycomb actually has no honey in it! 🤯)
Cooked dark to bring out a deeper, more complex flavour — rich and succulent rather than overly sweet.
And at 140g, it’s a generous bag… whether you’re sharing or not.
Tasting Notes
Sweet and intensely succulent; like a well flambéed banana. With a lingering molasses flavour. You'll smile.
Best Enjoyed
Accompanying a brewed chai or strong cuppa towards 9pm. (Or so my mum says.)
While sipping on a glass of fizzy Tasmanian Pet-Nat.
Straight outta the packet before your kids get home.
Atop some warm French toast with blackberries. Let that chocolate get all soft and fudgy and downright delicious.
More about the Honey
We source the Honey for this Treat from Blue Hills Honey. A very special Tasmanian Business founded by the Charles family in 1955.
The Tarkine Wilderness Area is located up in the NW of Tasmania. It's the greatest expanse of cool, temperate rainforest in Australia, and the second largest in the world. Home to the world's cleanest air and water, and some of the oldest living trees on earth.
For over 60 years, the Charles family has been honoured with thoughtfully working with their hives within the 477'000 hectares of wilderness.
Long-term hive placement allows their bees to collect a vibrant range of nectar from the diversity of rainforest plants. Meaning the flavour and aroma of the honey varies naturally, and deliciously.
John’s Masala Chai from Queensland, blended directly into a luscious caramel and tucked inside a thin round of chocolate.
Doc.Choc’s (long-winded) thoughts
Roundies! Sort of like a chocolate bar, but not… Chocolate bars are complicated.. At least I seem to have made them so? Kenyak’s Chocolate bars are thin - in fact, they’re the thinnest chocolate bar mould on the market at the moment that retains that classic shape. I’m addicted to that idea. I grew up eating Cadbury’s fury friend chocolates, sheets of super thin milk chocoalte. And what I didn’t realise then but do now is that the thinness is really important in opening the chocolate flavour up when you eat it, and it’s a really beautiful experience to eat chocolate that way.
But they’re thin, which makes it almost mission imposisble to put a filling into them in any way other than directly into the chocolate itself. And fillings are just as complicated as moulds. Trust me, I still try at least once a month to make it happen.
So roundies huh - the chocolate bar of my dreams I suppose. Sort of like a chocolate bar, sort of like a filled chocolate. Somewhere in the middle where daydreams collide.
What’s Inside?
A scrumptious and herbacious caramel made with John Solomon’s Masala Chai, shelled in Dark Chocolate.
Doc. Choc mightn't have a Chocolate Shop, yet... but he does have an exceptional recipe for Hot Chocolate. Here are two distinctly delicious blends of exquisite chocolate and earthy rapadura sugar.
Options, Options, Options
Original 65% Dark. Strong cocoa profile rounded out by notes of coffee and ripe stone fruit. Short creamy finish.
Proper 38% Milk. A malty, milky delight. Simple and delicious. Real caramel vibes.
Best Enjoyed
Heated with condensed milk in the ultimate Mocha. (Dad I'm looking at you.)
While nibbling on a piece of our infamous Milk Choc Honeycomb.
When you promised yourself you'd cut down on coffee and don't want to miss out on an excuse to get up from your desk and gossip with Cassandra in the break room.
Out of a well-dinted enamel mug, fireside, as the sun goes down.
Brewing Tips and Tricks
We prefer our Hot Chocolate's Old-School. They're thick and luscious, sometimes called French or Euro style. We recommend gently warming 200g of your favourite milk or cream in a saucepan on the stove. Plant based is a-ok, we find oat works best. When it starts to steam a little, whisk in 30g (two big scoops) of Doc's Hot Choc and continue mixing until it's all hot and glossy and delicious. Pour into your favourite mug and voila!
If you're short on time (or a stove), you can pop the same ratios into the milk jug on your coffee machine and go for it. You'll find a more open, frothy texture.
A few reckless tests had us topping one with the other, maybe try it yourself?
Doc.Choc’s (Long Winded) Thoughts
Hot Chocolate. They ain’t all the same. It frustrates me greatly that most hot chocolate you buy from the shops is mostly sugar, with a little low grade cocoa powder. This hot chocolate is not that. It is very (very) nice chocolate, blended with a small amount of organic rapadura sugar; which is sort of the bees knees of delicious less refined brown sugars. If you’ve been following since my MO Chocolate days, you’ll remember I'm sort of obsessed with it.
This is also an exceptionally large bag. 450g’s. Because I think you should have enough in there to make a good mug or so for yourself and all your friends.
Bonus points if you work out how to use the cute spoon we’ve included to keep the bag held closed.
This Honeycomb is made with Balmoral Neighbourhood Honey.
That’s Balmoral QLD, from all the way up in sunny Brisbane.
Cared for by a rather sensibly radical man called Jack from Bee one Third. He’s polinating change by reconnecting communities with the reality of what pollinators do for our food system, our health and our overall well-being.
Here you’ll find his honey cooked into a crunchy candy by Doc.Choc, and hand-dipped in decadent Dark Chocolate.
Why Doc.Choc loves it
Made with an outrageously high percentage of Australian Honey (most honeycomb actually has no honey in it! 🤯)
Cooked dark to bring out a deeper, more complex flavour — rich and succulent and summery.
And at 140g, it’s a generous bag… whether you’re sharing or not.
Tasting Notes
Voluptuously summery. Like some sun-kissed figs on a slice of well buttered toast. Short finish gives way to deep cocoa notes.
Best Enjoyed
As a reward for finally getting through your inbox by 5pm.
Bite by bite while your partner is trying to watch a movie you tried your best to veto on a rainy Sunday afternoon.
In the middle of a croissant with a dollop of cream. No really - you’ll thank us. Doc.Choc recommends it at around 3am, but you do you.
Doc.Choc’s (Long Winded) Thoughts
Kenyak exists to make Treats that represent Australia.
For me, that means that we make chocolates that tell stories, and that sometimes those stories are short - or direct; and that sometimes those stories take a few chapters to unpack.
Honey - that’s a big one. I mean without bees where would we be? Dead, likely. Realism I suppose. A step back from the existentialism I’ve been reading lately.
The people that care for bees then, have just as much story to be shared as the bees and their honey that we consume. In-fact, our very consumption of honey relies on bees being cared for.
I met Jack a few years ago when I was working in Brisbane. It was late one afternoon, I was very sleepy, and he was wide-awake; enthusiasm for life and food literally overflowing out of his pockets. Here was a man solely focused on reminding people the significance (and deliciousness) of the work of pollinators. He had hives everywhere in Brisbane, everywhere you’d think was out of place - tucked into the fabric of all these new and old and diverse communities with the key mission to put bees at the centre of peoples thoughts. I loved it.
And I still do. It’s an honourable idea to reflect on the very notion that the backbone of our ecosystem goes so un-noticed by so many each day. And to challenge that.
So, here is some Dark Chocolate covered Honeycomb, with honey from my good mate Jack. It’s rather fun, voluptuously broad and summery in the ways that the milk choc version is succinct and brûlée’d. Enjoy xx
For the dreamers, schemers & snackers. Sustenance, for those that know creativitiy knows no bounds.
A box of 18 thin chocolate squares, filled with your choice of a rich Tasmanian mint fudge, or decadent salted caramel. Finished with a hand tied ribbon, because you deserve a treat. 108g total.
Doc. Choc's Thoughts...
You could argue that caramels are actually what started Kenyak. Some time, long ago, I made my family and friends some bags of chocolate covered caramels for Christmas. I’m not sure the caramels were my best work, but the packaging sure was. It was the first sample of our now iconic honeycomb packaging. Which nobody apart from me really seemed interested in at the time, apparently the caramels were the star of that particular show.
Recreating them has taken a little time. Kenyak at times feels somewhat like a runaway bullet train, and then thankfully we come back around to Winter and I get a moment to bring out new treats.
Like these Midnight Bites.
Sticking very close to home with Tasmanian Mint Extract, and Tasman Sea-Salt, these are a very delicious bite to indulge in when the hustle and bustle has subsided and given your mind a moment to wonder childishly through the dreamscape of creativity that calls late at night.
A seriously scrumptious box of handmade Rocky Road. Classic. Nostalgic. Full of all the good stuff. Wrapped up with the cutest ribbon, because you deserve a treat.
Featuring a 150g slab (or occasionally three 50g-ish pieces) of Handmade Vanilla Marshmallow, Sugar Roasted Macadamias, Dried Cherries and Cranberries, and Shredded Coconut. Covered in Doc.Choc’s special (and secret) blend of chocolate.
Best Enjoyed
Far away from anyone. This one’s for you.
At 2am in the kitchen, with just enough streetlight beaming through the window to see if you’ve successfully found the box you hid in the back of that weird bottom drawer or if you’re about to bite into a tape-measure.
In-front of your sister on FaceTime from the safety of another state. Best she’s not within driving distance of your rather delectable box.
Doc. Choc's Thoughts...
I’ve been scared to make Rocky Road. Embarrassingly so.
Firstly, because what if I'm the only chocolatier on the planet that can’t make a delicious rocky road - that would be awkies..
Secondly, because it’s probably the only thing other than Turkish Delight that my mum asks me to make almost weekly (you’ve gotta be careful caving in to too many requests) - and finally, because I fear it might become as popular as our Honeycomb and I’ll forever be making marshmallow for it.
I think that’s the secret to good Rocky Road - the marshmallow. Sure, inclusions are important, but the texture of the marshmallow is critical. Pascals do it best, let’s be honest. I don’t know a single pastry chef who doesn’t compare their marshmallow to it. In fact, I think I could almost summarise my entire career as working really bloody hard to make things just as good as the stuff that you can buy at the shops.
Unlike a pack of Pascals, you won’t be able to buy this rocky road at the shops. It’s pretty incredible if i’m being humble. Perhaps even life changing if I’ve got some of those post long-run endorphins in me whilst I’m writing this and floating up in the land of daydreams. Anyway, my point is much to the lament of my (truly amazing) community of stockists, Kenyak’s Rocky Road is only available for purchase here, on our website - for now..
Unless you want to be a sugar daddie and build a chocolate shop together - in which case I might just hand deliver you a box each and every week until the day you die. *Or I grow tired of fulfilling lofty promises.
Things to Know
We use exceptionally delicious Swiss Chocolate blended with a touch of coconut oil to make this Rocky Road. You might find if it’s somehow hot where you are (I’m jealous, Hobart winter is biting hard right now) - that it can get a little bit softer in the cupboard than our other Chocolates. Fear not, chuck it in the fridge. The oil’s important to stop it cracking when we cut it, turns out Doc.Choc’s biceps are very strong. Who knew?
Our Chocolates are handmade in small-batches, with intention. That vanilla? We source it directly from a small family farm north of Bundaberg.
Some boxes feature a 150g slab, and some 3× 50g pieces. Waste not want not.
Yes, you can use that ribbon as a hair tie. Bonus points and possibly a free box if you post a cute pic and tag us?
Doc.Choc’s Sugar Service; a rather indulgent chocolate parcel curated by the man himself and sent out into the world just four times a year from Hobart.
For the Chocolate Cupboard
Some people (perhaps my favourite) have a strong inkling that emergency chocolate should always exist somewhere in the house. If you are one of those people; hello, hi! This is for you. You can rest assured that special stash is going to be regularly stocked full of simply the best nostalgic Australian chocolate for slow evenings, bad days and excellent ones, and the surprise guests you actually like.
For somebody you quite like
Showing affection to somebody you like is such a personal thing. For some people it’s touch; for others it’s little acts of service, and for me - well it’s a little reminder that you’re thought of. Like a simple picture of the sunrise. Or, a gift that keeps on arriving. Unexpectedly. Generously. Deliciously.
Custom Curation
No two Sugar Service boxes are the same; which is sort of what makes them so perfect.
Doc.Choc likes to curate each parcel for the person it’s headed toward. If he spots a cute love note, he’s wondering what chocolate emulates a hug. If it’s destined for somebody’s secret chocolate cupboard, he’s thinking carefully about the sort of treats worth slowly working through over the coming months.
If you’re lucky you might also find some extra treats inside. A cute list of music this chocolate was made to. Handwritten tasting notes. Or if you hang around for long enough a glimpse into the life of product development with early releases of upcoming products.
Things to know
Each Sugar Service delivery includes over $90 worth of chocolate, carefully packed inside a ribbon-wrapped gift box.
Sugar Service parcels are dispatched on the Monday following your renewal date.
Need to pause, skip or cancel your subscription? No problem at all. Simply log into your account or get in touch with us at least five business days prior to renewal.
Subscribers occasionally receive little extras including tasting notes, playlists, early releases and experimental treats from the chocolate room.
At long last; permanency.
The afamed Tom McHugo’s malt pie, inside a thin round of chocolate.
Tasting Notes
Delightfully indulgent. Robust, buttery, and of course - malty. Not for the faint of heart; in fact, for the very people who continue trying to convince me that our Bakers Bun’s should be sold year ‘round.
What's all this pie buisness about?
Not so long ago, Tom Westcott and Whitney Ball ran a very nice pub in Hobart; Tom McHugo’s. On the menu sat what I think was one of the very best desserts in Australia - a Brewers Malt Pie. Seemingly simple, yet indescribably rounded and deep in flavour, it met you humbly and blew your socks off every time.
Last year, Tom and I started sliding the pie inside a little chocolate. And a few of those chocolates inside a box.
It turns out its quite possibly the best chocolate I’ve ever had; and a few people must have agreed, because every time we released a batch they sold out within the week.
Now, not one to usually throw caution to the wind, I apparently decided over Christmas to totally abandon the box of little malt pie chocolates. Don’t get me wrong, they were perfect. But to me, one of the most beautiful things about the pie was that it was perfectly generous in size, and sharing was never really a thought that crossed your mind when you ordered one.
Enter the roundie - the chocolate bar of my dreams I suppose. Sort of like a chocolate bar, sort of like a filled chocolate. Somewhere in the middle where daydreams collide with visions of an incessantly selfish glory.
What’s Inside?
A dark, lush caramel made with copious amounts of Tom’s very own Brewers Malt Extract, and a crunchy pie base, made by processing the malted grains into just that. Full circle, or - rather, closed circle, in rounded form - a roundie of pie.
Introducing the Postcard Series. A little self indulgence on Doc.Choc’s part to meander down memory lane of travels gone bye.
Postcard #1, Budapest.
Toasted poppy seed praline layered with a Tokaji Aszú ganache, wrapped in caramelised white chocolate with a whisper of lemon zest. That’s Hungarian for nice wine that tastes like honey and apricot. I think, don’t quote me on that… I only learnt Hello while I was there. Which as it turns out, also passes for goodbye.
Tasting Notes
Magnificently moody yet delightfully bright. Saw-yee sawyee it's so bloody beautiful here. The coffee is so dark it’s borderline incinerated, and the ads haven’t reached the east. Ozone’s agas with tabass. There’s this buttery pastry, shape of a crescent. Why are you here? For this. No croissant but better. The Mákos Kifli. Cash? No. Eh. Mizter.The snow fell again. Oh I need another, and pass me that wine - it’s cheaper than water.
Best Enjoyed
Whilst slipping over for the 15th time today on icy cobblestones in your new sheepskin lined bloodstones (Tasmania REPRESENT). Or in your living room with a friend, you do you.
Doc. Choc's Thoughts...
I’ve wanted to make a lot of chocolates for a long time. Surprise I know. I’ve actually stopped writing them down, they just sort of live rent free in my head these days.
Sadly, not all of them fall under Kenyak’s new age Australiana meets nostalgia identity which keeps our products identifiable. Or so I keep telling myself.
At times that has been very frustrating to me, because I think some left of field flavours and ingredients contrast exquisitely alongside our range: and do an important job of sharing a memory that you might tangent off of.
My therapist laughed at me when I told them that. “You’re self employed Chris, you can do whatever you want…” You can see why I pay them the big bucks.
So, we have the postcard series, a neat little trick I've fashioned to share all of my random flavour memories with you here at Kenyak.
And yes, I was indeed drunk in a bar somewhere in Eastern Europe whilst I wrote those tasting notes. One day someone will pay me to write a book, one day 😉
If you’re bored you should email me hereto see the rest of that nights writing.
Things to Know
This bar is made exclusively in batches of 96 - because Doc.Choc is just one boy.
Chocolate Bars
A rich Milk Chocolate with distinct malt caramel notes to round it out.
Perfect for when you want a simple Tasty Treat.
Doc. Choc's (long-winded) Thoughts
I spent a ridiculously long time thinking about which Milk Chocolate to make this bar with.
Australian's love Milk Chocolate. It get's so hot here, the sensible choice would be for us to love Dark Chocolate, with it's higher percentage of cocoa mass making it less likely to melt on servo shelves. But we don't - we go for Milk, with all it's creamy, sugariness delight.
I could write a few essays about my thoughts on how we got here, and perhaps I will one day; for now though, I've decided to see our adoration for the glass and a half and raise us a newfound appreciation for the flavours that lie just out of reach. First up? Show that just because the number next to that percentage mark is higher doesn't mean it's going to be bitter.
Like this 38% malty, almost Crème-Brûlée of Milk Chocolates. Enjoy!
Dominican Republic Cocoa Butter, blended with rice milk powder, almonds and coconut. The mouthfeel is mischievously irresistible, and the coconut keeps you coming back for more. 100% Traceable & Bio-Organic.
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Doc.Choc’s Thoughts
This, is a very special Chocolate-ish bar.
I first tried this chocolate some three years ago. It came in this big chunky 5kg block and blew my socks off straight away. White Chocolate that had a clean eating experience, it floated across your pallete and left room for these unique background flavours of almond and coconut, and a touch of rice-pudding creaminess to shine.
Take it and try it - you’ll adore it.
Very Special Dark Chocolate. Grown by the Franceschi Family at the base of the Andes in Venezuela.
Tasting Notes
Like biting into a late-summer plum accompanied by a cup of filter coffee brewed by a friend to the delightful tunes of boogie-wonderland. Deep pallete weight. Short finish.
What's in a Name?
The cocoa used to make the chocolate for this bar is sourced directly from the Franceschi Family. Pretty unique stuff.
The vast majority of the worlds cocoa is grown on small holdings, farms with somewhere up to 20 trees, mixed in with a variety of other crops. They're close together and they process their cocoa and sell it as a co-operative. As a result, it's harder to process every harvest from every farmer in a way that suits their cocoa. What they're doing has to work for the group. So the cocoa is usually bought and blended with many other harvests to make a largely consistent flavour profile that's relatively flat.
Then there's plantations - let's save those thoughts for our next rendezvous.
Then there's direct from farmer, or family, like this cocoa. The short of it is it's a setup that means cocoa can be harvested and processed in a way that allows each and every batch to shine. It's significantly more delicious. And special. And perhaps, just maybe - should become the norm rather than the abnormal.
A bar of simple delight. Crunchy Gianduja made by blending roasted Australian Grown Hazelnuts with a super dark Salted Caramel and secret blend of our Milk and Dark Chocolates.
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Gian-what?
Gianduja, traditionally - is an Italian treat made by blending chocolate with hazelnut paste. The Italians are very specific about it being 30% hazelnut, so that the texture is just right.
Doc.Choc’s Long Winded Thoughts
When Kenyak started - Al, at Sonny in Hobart, asked us to make a very simple hazelnut chocolate bar for them to keep ahold of for people lingering after dinner. It took months to work out. 14 recipe revisions. A whole lot of blind tastings. And a whole lot more salt (and brown butter) than any of us thought possible.
It was outrageously scrumptious; hand-wrapped in gold foil, off-menu, and very special.
Word seemed to get around. And now - at the time of writing this, Sonny has sold over two and a half thousand of those little gold bars in six months. It’s nuts. - full pun intended.
We’ve lost count of the number of outlandish requests we’ve had from people to buy those bars. At one stage we almost gave in.
And so this bar - is not that bar.
It is similar, but a little more special in it’s own way. See the sonny bar holds so much magic because of the moment in time and space that you eat it, and so taking it out of sonny would never replicate that.
This bar is (hopefully) even more magical because you don’t have to travel all the way to our little island to enjoy it. It’s been crafted slowly, with love and intention for you to enjoy in your own little way. It’s slightly firmer than what the Italians would like; it gives you a moment longer to take in the gorgeous crunch, and it’s made with a blend of milk and dark chocolate so that the flavours flow with equal pallete weight without unnecessarily lingering.
It’s a lot of things at once and yet something very simple.
Best Enjoyed
By stirring one row into a cup of milky filter coffee, munchin’ on one row, and hiding the rest of them as little rewards for sending those big scary emails throughout the rest of your work day.
A Limited Edition Chocolate Bar, with Honeycomb Toffee Powder and Roast Macadamia Pieces in Milk Chocolate.
Tasting Notes
Stupidly addictive. Like biting into the most perfectly roasted piece of macadamia like it was a peach kissed by the warmth of the morning sun. Dark roast up front, dissipating to a widening mouthful of bitter caramel. Aromatically rich. Salted just so; and a luscious finish of malted milk chocolate.
Doc. Choc's Inspiration
The smell of our honeycomb is all consuming these days. Some weeks it is all that I make… It’s such a unique caramel; aromatic- sour and fruity, then suddenly deep and broody right before the bi-carb goes in. Sometime later it finds a sweet spot (I know, I'm the pun-master) to lie down rather lavishly in before it’s bathed in chocolate.
That whole cooking process is wild to me; I make a lot of caramel. Like, a LOT. Praline is honestly the thing that holds Kenyak up behind our choice of chocolate and of course nostalgia. So, to spend so long intoxicated by the smells of this unique caramel is rather luxurious. It’s so deep in flavour, and presents such an interesting pallete that it was really only a matter of time before it found its way into another chocolate creation.
This bar up-cycles the offcuts from our famous honeycomb into something stupidly addictive. And it’s perfect.
📣 New Kid on the Block: an outrageously moreish chocolate bar. Combining the crunch of sugar roasted peanuts with a (gluten free) brown butter blondie crumb and a good handful of salt.
Doc.Choc’s Thoughts
I didn’t eat peanuts growing up. I wasn’t allergic - I just, didn’t eat them. Total travesty in hindsight.
A little while ago I developed a PB+J twice baked croissant for a particular croissanterie on the big mainland (that’s what we Tasmanian’s call it). It was decadence encapsulated in all things croissant. Somewhere along the often confusing path of development I stumbled across a version that was deathly decadent - no raspberry. Just all peanuts and chocolate and blondie. A meal in itself; perhaps two. Anyway we softened the pastry with some raspberry elements and it made it into a book but that’s not the point.
The point is that I have an elephants memory and whilst munching on my fourth crumpet of the day with copious amounts of peanut butter and jam (please don’t tell my dentist) I recently threw caution to the wind and decided to rebirth that pastry iteration as a chocolate bar to end all moreish chocolate bar debates.
This bar has a simply absurd amount of sugar roasted (don’t ask, just enjoy) peanut pieces studded into caramelised white chocolate. We call it gold chocolate where I’m from; and I’ve been obsessed with it since I saw a head chef pour it into his morning coffee one day when I was 20. It’s crazy how there are so many but yet seemingly no rules when you work in a kitchen. The chocolate; it’s caramelised by way of roasting the milk powder before it’s used in the chocolate. We double down on that by blending in a brown butter blondie crumb.
So, a simple bar of peanuts and caramel in various tangental thoughts. It’s a bit salty. It’s a bit sweet; and it’s a bit special if you put a piece or four in the milk jug of your coffee machine whilst making a hot chocolate.
Milk Chocolate blended with Buttery Bikkies
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Doc.Choc’s Thoughts
Poppie T used to keep a little container of bikkies hidden in the tonka truck, ready to bribe my brother or I with when the cold of night started to fall and he wanted to chop more firewood before treking home. They did the trick, and so will this bar.
Some very good Bikkies
This bar is made in collaboration with Pigeon Whole Bakers. They were the very first people to place an order with Kenyak - their enduring support and encouragement reminds us what is possible when you chase your dreams.
We use their Spelt Chocolate Cookies as a base for this chocolate bar; they’re handmade in Tasmania, by real people - and are downright delicious. The spelt flour brings a soft nuttiness to the whole bar that helps keep it warm, much like Poppie T’s did for my brother and I.
Best Enjoyed
Nibbled bite by bite as you’re shivering your socks off, staring up at the Aurora dance over Tasmania. (Can confirm it really does shine bright down here, and is in fact not a marketing stunt like Doc.Choc originally thought after several failed attempts to spot it.)
Shared with your brother on his birthday
Round an old table with your friends on your seventh round of Catan for the night.
Dark Chocolate blended with a handmade salty coconut praline - a fancy caramel that’s rather irresistible.
Tasting Notes
Intriguingly addictive. As if someone you'd never met sat cross-legged on a deserted beach all day and slowly caramelised a whole coconut over a fire just for you to enjoy as a treat after your post-nap swim. A creamy, textural delight. Bold cocoa finish. Salty; not sweet.
Coconut What?!
Coconut Praline. Traditionally a blend of nuts and caramelised sugar, we’ve swapped out the nuts for flakes of roasted coconut. Creamy deliciousness.
and things for Gifting
Picture this.
Your mum, or cousin, or high school bestie, or self (treat yourself you know!?) are in need of a gift, and you are the gift giver. You click one button and sit back. Then magically there is a simple brown box at their door. And they take it inside and open it up and are dumbfounded by why there is an icepack inside the top of the box.
Putting that aside they pull out this space age looking rectangle of bubblewrap, and quizzically unwrap it to find the most gorgeous white box, wrapped with a silk green ribbon and this beautiful banded cocoa pod in gold. They’re trying to take their time but they rush in to undoing the ribbon and sliding the sleeve off without reading the card that slides out from under it.
The lid comes off and a world of chocolate glory awaits. They (or let’s face it, you) are overcome with joy! They read the card, they call you! It’s all happy days. That’s why this giftbox is hot, and worth a look. It’s simply a box of joy, and I’m very grateful for the chance to help you share that.
A seriously good stash of our best-loved treats, packed in a cute gift box and finished with a green satin ribbon (because presentation matters). No wrapping required—just pick your size, add a gift note at checkout if you like, and we’ll send it straight to their door.
Perfect for making someone’s day from afar.
Why Doc.Choc thinks it’s hot
Picture this. Your mum, or cousin, or high school bestie, or self (treat yourself you know!?) are in need of a gift, and you are the gift giver. You click one button and sit back. Then magically there is a simple brown box at their door. And they take it inside and open it up and are dumbfounded by why there is an icepack inside the top of the box. Putting that aside they pull out this space age looking rectangle of bubblewrap, and quizzically unwrap it to find the most gorgeous white box, wrapped with a silk green ribbon and this beautiful banded cocoa pod in gold. They’re trying to take their time but they rush in to undoing the ribbon and sliding the sleeve off without reading the card that slides out from under it. The lid comes off and a world of chocolate glory awaits. They (or let’s face it, you) are overcome with joy! They read the card, they call you! It’s all happy days. That’s why this giftbox is hot, and worth a look. It’s simply a box of joy, and I’m very grateful for the chance to help you share that.
What’s inside?
*Not a Fruit Basket
Milk Chocolate Honeycomb.
Two Chocolate Bars.
A box of our Rocky Road.
Mum’s Pick
Dark Chocolate Honeycomb
A mix of three Chocolate Bars
An 11 Piece Chocolate Box
Doc.’s Hot Choc
Better than Flowers
Milk Chocolate Honeycomb
Six Chocolate Bars (almost one for each day of the week!)
An 11 piece box of Belgrove Whisky Chocolates
A mixed 11 Piece Chocolate Box
Doc’s Hot Choc
Things to Know
Orders of more than 2 gift boxes require additional shipping charges because Australia Post enjoys keeping us humble.
Gift boxes are shipped in cartons of up to 2, with additional postage charged at standard rates per carton where required. We’ll be in touch before dispatch with the details if this applies to you.
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