Absolutely! We'd love to have you. We're located at 1314 Richmond Road, Richmond, Tasmania, within the Coal River Valley vineyard complex at Every Man and His Dog Vineyard. We're open daily, but as a small producer, we can sometimes reach capacity. To avoid disappointment, please call ahead at 03 6250 3435 before your visit.

We make chocolate most days, but because our bean-to-bar process takes around 70 hours, we can't guarantee we'll be making chocolate during your visit. If you'd like to experience chocolate up close, we recommend booking one of our chocolate experiences. You'll go behind the scenes, learn how we transform raw cacao beans into chocolate, taste chocolate at different stages of the process, and enjoy a hands-on experience creating your own chocolate. Whether you simply want to learn more about bean-to-bar chocolate or make your own chocolate to take home, our experiences are the best way to discover what makes Federation Chocolate unique.

es, we strongly recommend booking in advance for all of our chocolate experiences. Places are limited, and our sessions often sell out. We also recommend booking ahead if you're planning to join us for lunch or a wine tasting. As a small family business, there are times when we can be fully booked, and we'd hate for you to make the trip only to be disappointed. If you're planning to visit with a larger group or would like to arrange a private experience outside our normal session times, we'd be delighted to help. Please get in touch to discuss the options available. You can book online through our website or call us on (03) 6250 3435 if you have any questions or would like assistance planning your visit.

Absolutely! Well-behaved dogs on a LEAD are always welcome at Federation Chocolate and Every Man & His Dog Vineyard. Dogs are welcome in our outdoor courtyard and our undercover dining areas, so they can relax with you while you enjoy a meal, wine or chocolate. For food safety reasons, dogs are not permitted inside our chocolate-making area or production spaces. We love meeting our four-legged visitors, so don't forget to bring your furry friend along when you visit! 🐾

Yes. Our gift shop and cellar door feature large viewing windows into our chocolate factory, allowing visitors to watch our chocolate makers at work whenever production is underway. As we are a working bean-to-bar chocolate factory, what you'll see will depend on what we're making that day, and we can't guarantee that chocolate production will be taking place during every visit. For a more immersive experience, we recommend booking one of our chocolate experiences. Get hands on with chocolate, learn how bean-to-bar chocolate is made, taste chocolate at different stages of production, and make your own chocolate to take home. Whether you're browsing the gift shop or joining an experience, you'll discover what goes into crafting chocolate from bean to bar here in Richmond, Tasmania.

Yes. We make our chocolate from raw cacao beans right here in Richmond, Tasmania. Unlike most chocolate companies, we don't buy ready-made chocolate—we roast, refine and craft our own chocolate using our Full Bean™ Method. The process takes around 70 hours from bean to finished chocolate.

Whenever possible, we prioritize direct sourcing of our cacao beans. This allows us to ensure fair treatment and ethical practices within the cacao communities we partner with.

Our chocolate is made to our Full Bean Method ™ process, which helps retain the goodness and health benefits of chocolate.

Bean-to-bar chocolate is chocolate made from raw cacao beans, rather than using pre-made chocolate. At Federation Chocolate, we carefully roast, crack, winnow and stone-grind our cacao beans before refining them into chocolate. This process takes around 70 hours and allows us to control every step of the journey from bean to finished chocolate. Most chocolate products are made using industrially produced couverture chocolate, where the chocolate maker has little influence over the flavour of the chocolate itself. As a bean-to-bar chocolate maker, we develop our own roast profiles and recipes to bring out the unique characteristics of each cacao origin. The result is chocolate with greater depth of flavour, traceability and craftsmanship. Visitors to Federation Chocolate in Richmond, Tasmania can also watch bean-to-bar chocolate being made and experience the process for themselves through our chocolate-making experiences.

Making bean-to-bar chocolate is a slow process, and we believe that's part of what makes it special. From raw cacao beans to finished chocolate, it takes us around 70 hours. During that time, the beans are carefully roasted, cracked, winnowed and stone-ground before being refined into smooth chocolate. We then temper the chocolate to give it the perfect shine, snap and texture before it becomes the chocolate bars and confectionery you see in our shop. While the process takes around 70 hours, every batch is guided by experience rather than the clock. Different cacao origins have their own unique flavour characteristics, so we adjust our roasting and chocolate-making process to bring out the best in each one. It's not the fastest way to make chocolate—but we believe it's the right way.

We source our cacao beans from carefully selected growing regions around the world, choosing beans for their quality, flavour and traceability rather than simply their country of origin. Different cacao-growing regions produce beans with their own unique flavour characteristics. Some are naturally fruity or floral, while others have rich caramel, nutty or deep chocolate notes. By selecting the right beans and carefully developing our own roast profiles, we're able to highlight the unique character of each origin. We work with trusted suppliers who share our commitment to responsible sourcing and quality, and we trace the journey of our cacao from its origin through to our chocolate factory in Richmond, Tasmania. From time to time, we also produce limited-edition chocolates using rare or unusual cacao origins, giving visitors the opportunity to experience just how diverse real chocolate can be. Our current range includes cacao from origins such as Papua New Guinea, Peru, Ecuador and the Solomon Islands, and even Australia, with occasional limited releases from other growing regions.

Chocolate is a natural product, just like coffee or wine. The flavour of cacao is influenced by where it's grown, the variety of cacao, the climate and how it's fermented and dried before it even reaches us. As a bean-to-bar chocolate maker, we control every stage of the chocolate-making process—from selecting the cacao beans and developing our own roast profiles through to refining and tempering the chocolate. This allows us to bring out the natural flavours of each cacao origin, rather than producing chocolate that tastes the same every time. We also keep our recipes simple. Our dark chocolate is made using just cacao beans and Australian cane sugar, allowing the true flavour of the cacao to shine through. The result is chocolate with its own personality. Depending on the origin, you may discover natural notes of fruit, nuts, caramel, honey or spices—all created by the cacao itself, not by added flavourings. That's one of the reasons people are often surprised by bean-to-bar chocolate. It's a completely different chocolate experience.

Yes. All of our bean-to-bar chocolate is completely palm oil free. We believe great chocolate doesn't need palm oil. That's why every batch of our bean-to-bar chocolate is made from carefully selected cacao beans and quality ingredients, without the use of palm oil. By crafting our chocolate from raw cacao beans here in Richmond, Tasmania, we have complete control over every ingredient that goes into our chocolate, ensuring it reflects our commitment to quality and flavour. Please note that while all of our bean-to-bar chocolate is palm oil free, some confectionery products that we coat in our chocolate may contain ingredients sourced from other manufacturers. If you have any questions about a specific product, please don't hesitate to ask—we're always happy to help.

We use Australian cane sugar because we believe it complements the natural flavour of our cacao while supporting Australian agriculture. Our goal is to let the character of the cacao beans shine through, and Australian cane sugar provides a clean, consistent sweetness without overpowering the chocolate. It allows the unique flavour of each cacao origin to remain the star. Using Australian cane sugar also means we're choosing a high-quality ingredient produced here in Australia, which aligns with our commitment to supporting local industries wherever practical. Like every ingredient we use, it's selected because we believe it helps us make better chocolate—not because it's the cheapest option.

Our chocolate is made in small batches right here in Richmond, Tasmania, so it's as fresh as possible when it reaches our shelves. Because we're a bean-to-bar chocolate maker, we roast, grind, refine and temper our own chocolate before crafting it into bars and other chocolate products. This gives us complete control over quality at every stage. Unlike many large manufacturers, we don't produce chocolate months in advance or store large quantities in warehouses. We make chocolate regularly throughout the year to ensure you enjoy it at its best. When you visit Federation Chocolate, there's a good chance the chocolate you're taking home was made only days or weeks earlier.

The best chocolate is the one you enjoy most! If you love a creamy, smooth chocolate, our milk chocolate range is a great place to start. If you prefer rich, bold flavours, you'll probably enjoy one of our dark chocolates, where the unique character of the cacao really shines through. If you're feeling adventurous, try one of our chocolates featuring Tasmanian ingredients or explore different cacao origins to discover how each one has its own distinct flavour. Not sure where to begin? Just ask us. We'd love to help you find a chocolate that suits your taste, whether you enjoy sweet and creamy, rich and intense, or something a little different. One of the joys of bean-to-bar chocolate is discovering your own favourite—so don't be afraid to try something new!

Yes. Federation Chocolate is a proudly Australian, family-owned business based in Richmond, Tasmania. Maurice and Helen Curtis took over Federation Chocolate in 2014 with a vision of creating exceptional bean-to-bar chocolate, handcrafted confectionery and memorable chocolate experiences. Today, every batch of our chocolate is made on-site from raw cacao beans using our Full Bean™ Method. As a small family business, we're passionate about creating products and experiences that showcase Tasmania. Every block of chocolate we make, every visitor we welcome and every order we send is part of that commitment. When you support Federation Chocolate, you're supporting a local Australian family business dedicated to craftsmanship, quality and genuine Tasmanian hospitality.

Tasmania:

• Our Factory Shop: 1314 Richmond Road, Richmond
• Salamanca Market: You'll find our products on the Lost Freight market stall site 106 most Saturdays .
• Selected Retailers: Look for our chocolate in various stores around Tasmania.

Australia:

• Selected Retailers: Our products are available in select stores across Australia.

Absolutely! If you're interested in carrying Federation Chocolate in your shop, please contact us at sales@federationchocolate.com.au.

Yes! You can purchase our full range of bean-to-bar chocolate, chocolate-coated treats and gift packs through our online store, with delivery available Australia-wide. Whether you're treating yourself, sending a gift or stocking up on your favourite flavours, we'll carefully pack your order and ship it directly to your door. If you're looking for something specific or have any questions about our products, please get in touch. We'd be happy to help you choose the perfect chocolate. And, of course, if you're ever visiting Tasmania, we'd love to welcome you to our chocolate factory, vineyard and cellar door in Richmond.

Yes, we can ship our chocolate internationally. Because every country has different import regulations, taxes, customs requirements and shipping conditions for chocolate, international orders are handled individually. If you're interested in placing an international order, please contact us by email with the products you're interested in and your delivery address. We'll be happy to provide information on shipping options, costs and any country-specific requirements before you place your order. We'll do our best to help you enjoy Federation Chocolate wherever you are in the world.

Yes. We work with a range of businesses to create premium bean-to-bar chocolate for retail, hospitality, tourism and corporate gifting. Whether you're looking for custom-branded chocolate, wholesale supply, private-label products or unique gifts for clients and events, we'd be happy to discuss how we can help. As a small family-owned bean-to-bar chocolate maker, we produce our chocolate in-house from raw cacao beans, giving us the flexibility to work with businesses on projects of all sizes while maintaining the quality and craftsmanship we're known for. If you'd like to explore a partnership or discuss your ideas, please get in touch. We'd love to hear from you.

Tasmania is known around the world for producing exceptional food and beverages, and we believe great chocolate belongs alongside them. At Federation Chocolate, we craft our chocolate from raw cacao beans right here in Richmond, Tasmania, using our bean-to-bar process. Combined with Tasmania's reputation for quality produce, clean environment and passion for craftsmanship, it creates a chocolate experience that's uniquely Tasmanian. Our chocolate is more than something to eat—it's part of a visit to Tasmania. Whether you're enjoying a chocolate-making experience, pairing chocolate with our estate-grown wines, or taking a few blocks home to share, you're tasting a product that's proudly made in Tasmania by a local family business. Every batch reflects our commitment to quality, authenticity and creating something that visitors will remember long after they've returned home.

Absolutely! One of the highlights of visiting Federation Chocolate is the opportunity to make your own chocolate. During our hands-on chocolate experiences, you'll learn about the bean-to-bar chocolate-making process, taste chocolate at different stages of production, and pour your own chocolate bars to take home. It's a fun and interactive experience for couples, families, friends and groups, and no previous chocolate-making experience is needed. We'll guide you through every step. We also offer private chocolate experiences for groups and special occasions, which can be tailored to suit your interests. Visit our Chocolate Experiences page or contact us to find the experience that's right for you.

Yes, we do! We offer private-label chocolate production for a number of high-profile businesses. If you have a specific product in mind, contact us to discuss your request.

Absolutely! We can create bespoke chocolates for special events like weddings or parties, tailoring flavour and colour to your needs.

Yes! Our "Meet the Maker" experience is perfect for conferences, events, and workplaces. We can tailor the experience to your group's needs. Contact us for more information.

Can School; groups visit you and learn about your chocolate making process

Absolutely. Bookings are required. We can tailor an experience for most age groups and class information.

A chocolate maker creates chocolate from raw cacao beans. This involves roasting, cracking, winnowing, stone-grinding and refining the beans before tempering the finished chocolate. Every step influences the flavour, texture and character of the final chocolate. A chocolatier, on the other hand, begins with finished chocolate (known as couverture) and uses it to create products such as truffles, bonbons, chocolate bars and other confectionery. At Federation Chocolate, we're bean-to-bar chocolate makers. We make our own chocolate from carefully selected cacao beans before transforming it into our range of chocolate bars, handcrafted confectionery and chocolate experiences. Being a bean-to-bar chocolate maker gives us complete control over the flavour and quality of every batch, allowing us to create chocolate that is uniquely our own.

Yes, however, for our general admission chocolate experiences, participants must be 8 years of age or older. This helps ensure everyone can safely enjoy the hands-on activities and get the most out of the experience. Children under 8 years of age are welcome to participate in one of our private chocolate experiences, where we can tailor the session to suit your group. If you'd like to discuss a private booking or have questions about whether an experience is suitable for your family, please give us a call on (03) 6250 3435. We'd be happy to help.

We recommend wearing comfortable clothing and fully enclosed footwear, as you'll be taking part in a hands-on chocolate-making experience in our production area. If you have long hair, it must be tied back before entering the chocolate-making area to help maintain our food safety and hygiene standards. Other than that, just come ready to have fun and enjoy plenty of chocolate! We provide everything you'll need for the experience. We look forward to welcoming you to Federation Chocolate.

Yes! All our dark chocolate is vegan-friendly unless otherwise noted on the product information.

Our chocolate is gluten-free by ingredient unless otherwise stated. We are celiac aware and have processes in place to limit cross-contamination. Due to ingredient labelling requirements, we cannot guarantee every batch to be gluten-free without testing.

Since we make milk chocolate in our facility, we cannot claim our entire range to be dairy-free. All our products may contain dairy. We do have processes in place to limit cross-contamination.

As we create chocolate with all nuts in our facility, we cannot say our chocolate is entirely nut-free. You will find "May contain nuts" labelling on our products. We have processes in place to limit cross-contamination.