Hello Easter: Hobart’s Chocolatiers

We’ve been absolutely loving the emergence of Easter creations popping up from our local chocolatiers.

Don’t get it twisted – a classic Cadbury egg will always have a place in the basket – but this is all about showing some serious love to the talented locals handcrafting gorgeous Easter treats.

The cacao industry has faced some real challenges lately, with pests wreaking havoc on global farms – this has made chocolate more of a luxury than ever. Ethically traded, handmade chocolate? That’s next level.

We’re lucky to have a growing lineup of chocolatiers in Hobart – some are long-time favourites, others are exciting newcomers. Each brings their own creativity and commitment to quality, and there’s something for every bunny.

Belgian chocolatier in Hobart

📍Salamanca Markets & various Outlets

We begin with a local treasure – Lakker Chocolatier! With the cool Tasmanian climate and Belgian expertise creating chocolate (dreams), you just know you’re in for a special treat.

We had the pleasure of sitting down with Dimitri (co-owner) to learn about their Easter offerings.

This year, the star of the show is their Tasmanian assorted chocolate quail eggs. “A modern approach where we embrace European style chocolate making, there are 6 different eggs, with 6 different handmade fillings, highlighting amazing local produce. This box contains, fresh cream and fruit ganaches, pralines, giandujas and fondant cream fillings. They all have unique textures and are paired with great tasting chocolates.”

Dimitri draws inspiration from his Belgian roots and the many esteemed chocolatiers he has trained with.

“Being born in the land of chocolate “Belgium” and being trained by many esteemed Flemish pastry chefs and chocolatiers. My passion lies in making chocolate creations that are simply divine,” he shares.

“Our signature style chocolate making is very modern, and focuses on taste, texture, big bold flavours, chocolate making expertise and local know how. In our range you can find very modern innovative recipes, but you can also find local amazing or even recipes that date back generations.”

Sourcing high quality and ethical ingredients is at the heart of Lakker. “I’m proud to support Australian-grown products,” Dimitri explains. Lakker use Australian grown cacao, cinnamon, nuts, while partnering with a Belgian chocolate maker committed to sustainable practices through the Cacao-Trace program. This program connects the chocolate maker and cacao farmer to grow, ferment and dry cacao together. Dimitri travelled to Ivory Coast in West Africa to see this first hand. “Believe me when I say, they do good things and make amazing great tasting chocolates.”

Sadly, not everything grows in Tassie, but Dimitri loves to connect with like-minded artisans and producers. “A few local favourites, Tasman Sea salt smoked sea salt and Charles Reuben estate for their amazing Cherry, Pear and Raspberry eau de vie. All amazing!”

When it comes to satisfying his own chocolate cravings, Dimitri has a tough choice. But his go-to is the Tasmanian cherry streusel bar (pictured below):

“A deeply caramelized white chocolate where the milk is cooked to an amber colour, we blend this together with sour Tasmanian dried cherries, in house made crunchy oats cookies, together with cinnamon spice and tonka bean. Absolutely amazing and each bite just works your 5 taste senses. This bar took me 2 years in RXD to get it right and every time I taste it, it still blows my mind.”

For Dimitri and his family, Easter is about spending time with your loved ones.

“As a young family, Easter is for new beginnings, and we celebrate being together and spend quality time together. We normally take 2 weeks off to recover from the huge workload. Easter is by far our biggest trading season, and we always receive lots of positive feedback from customers who loved our chocolates.”

Find Dimitri and Jae of Lakker at the Salamanca Market every Saturday at site 64 (top end, near Davey Street), or at local stockists like Habeo, Fullers Bookshop, Florage, Dick + Dora, and Hill Street Grocers in Sandy Bay and South Hobart.

Contact Lakker
Website & Instagram🐰❤️

Elevate Easter with Kenyak

📍Alma Supply Store, Pigeon Whole Bakery, Abercrombie Coffee, Meat Mistress

IYKYK – keep scrolling. For those who don’t, get excited.

This Easter, discover the elegant world of Kenyak, the brainchild of Chris (aka Dr. Choc), who has been causing a stir in Hobart’s chocolate scene initially with his famous milk chocolate honeycomb.

Kenyak chocolate is inspired from classic Australian nostalgia, aiming to connect us all through shared food memories. “We make chocolates that represent Australia, leaning towards classic nostalgia. Everyone of us has some delightful food memories tucked away, we try to connect a few and present them in a way that tells an interesting story. Most of our designs focus on blowing chocolate or natural colourings around with an airbrush – it’s super organic and something we’ve been studying for a few years.”

How do you source your ingredients – any local favourites?
When it comes to sourcing ingredients, Kenyak is about celebrating local flavours. “We like to work with interesting and delicious things that Doc.Choc has discovered in his time working across the Australian pastry scene. There’s a whole lot of memories in some of them; and countless producers that deserve a moment in the sun.. Tarkine Wilderness Honey and Moorilla Sparkling Riesling are this week’s favourites.”

What’s your personal go-to when you’re craving chocolate?
“One of the hazelnut bars that we make for Sonny wine bar, it’s made with this super special dark chocolate, brown butter and a whole lot of salt. It’s so moreish, three bites and it’s gone.”

Kenyak’s Easter collection has sold out online, with limited stock left in stockists around Hobart. “The most popular Easter treat this year has been the Bakers Buns which milk chocolate eggs filled with a marbled swirl of hot cross bun ganache and salted caramel.”

What does Easter mean to you and your business?
“Easter is probably up there with some of my most cherished childhood memories. Big family stuff on grandma and pop’s farm; clear blue sky’s and endless afternoons. 

“As a business it’s many things, mostly enormous fun. For six to eight weeks you make a whole range of products that you only make once a year. It’s a massive rollercoaster and if you blink you’ll miss it. You’ve got to stay present in your work and really enjoy it before it’s gone.”

Head to the Alma Supply Store, Pigeon Whole Bakery, Abercrombie Coffee, or Meat Mistress to secure Kenyak teats for your Easter celebrations. 🐣❤️

Contact Kenyak
Website & Instagram

Ready to hunt down some Easter choccy?!