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Life

Haigh’s Chocolates – a legacy of quality

Over 100 years ago, Alfred Haigh had grand plans for his new business, but he never would have dreamed of the love the world has developed for his family’s chocolate. 

While wine-lovers know South Australia as the home of multi-generational family-owned wineries – Yalumba, Henschke, d’Arenberg, to name a few – for chocolate lovers, the state is synonymous with the multi-generational Haigh family.

Today, Haigh’s is in the hands of the fourth generation and in 2015 celebrated its centenary – one of only a few Australian enterprises to have family maintained continuity for 100 years.

Beehive Beginnings

The first Haigh’s store opened in Adelaide’s historic Beehive Building in 1915, the dream of Alfred Haigh. Having been a confectioner’s shop, the business came with the former owner’s equipment, moulds, recipes and books – everything a budding self-taught confectioner needed to perfect his craft.

Following Alf was his son, Claude, who kept the business humming through the trials of the Depression and war years, while also establishing a name in the thoroughbred racing industry.

The 1950s saw Claude’s son John take over after a stint working at Lindt & Sprüngli in Switzerland. This experience was invaluable for both John and Haigh’s, as on his return, he set about revamping the family’s chocolate-making operations.

John has been succeeded by his sons, Alister and Simon, who continue the family tradition of producing premium chocolate and expanding the company’s retail network, selling Haigh’s products all over Australia.

A caring approach

With an eye to Haigh’s continuing well into the future, the family is committed to the environment and sustainability. As such, 80% of its cocoa beans are UTZ-certified, which ensures traceability back to the grower and a fair return for producers and improving the lives of the farming community. The family also prides itself on its cultural, philanthropic and conservation work.

So next time you’re savouring a Haigh’s truffle, relishing an Easter bilby or luxuriating in their Original Fruit Chocolates, consider the legacy of quality behind every bite.

View the range instore or at haighschocolates.com.au

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Haigh’s the Bean to Bar Process
Haigh’s Chocolates source the world’s best cocoa beans to make their famed range of premium chocolate. Often referred to as ‘the food of the Gods’, chocolate is one of the culinary world’s true marvels and it has delighted mankind for centuries. The Olmec people in the southern part of what is now Mexico, the Mayan civilisations and the Aztecs all enjoyed cocoa before introducing it to the Spanish at the start of the 16th century. The actual process of taking the fruit of the cocoa pod and turning it into chocolate has changed very little from those ancient times. Technology has seen advancements in the processing, but the overall process is essentially the same. The bean is removed from the cocoa pod, sun-dried and then transported to a factory where it goes through a series of processes before eventually forming a silky, smooth liquid chocolate – the perfect base to make a range of delicious chocolate products. The best ingredients
At the heart of this process is the fact that the best beans make the best chocolate. Haigh’s Chocolates source premium quality cocoa beans from the best cocoa growing regions around the world.  In 2014, Haigh’s was the first Australian owned chocolate manufacturer to achieve international UTZ certification for the use of ethically and sustainably farmed cocoa beans with 80% of its range UTZ certified. As it endeavours to achieve 100% certification, Haigh’s still leads the way for sustainable production with a supply chain spanning cocoa-growing countries from West Africa to South America.
Haigh’s Chocolates not only sources premium cocoa beans, they also process them in their own factory to make their range of premium chocolate products, which they then sell exclusviely in their own retail stores. This dedication to a true bean-to-bar process means Haigh’s can guarantee the utmost freshness and quality of their chocolate. Venture into a Haigh’s store in Adelaide, Melbourne, Sydney, Canberra or shop online, and sample their delicious products, which includes their limited release Single Origin range. Like wine grapes, cocoa beans have flavour characteristics unique to variety and area of origin. Haigh’s Chocolates Single Origin is made from cocoa beans sourced from a single location. Try one and discover the true bean-to-bar difference. View the range instore or at haighschocolates.com
Two Blues Sauvignon Blanc 2014
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