Chocolate lovers, this one’s for you! Ever wondered what it takes to create those delicious chocolate bars you can’t resist? Bec & Asa spoke to Martin Black, Perth’s Willy Wonka, and co-owner of the Margaret River Chocolate Company, to get a behind-the-scenes look at how chocolate is made, the challenges of the business, and even some wild flavour experiments.
The Real-Life Willy Wonka?
Martin may not claim the title of Willy Wonka, but he admits he has the costume! “I must admit, I do have a Willy Wonka costume in my cupboard, and I wear it around town every now and then,” he laughed. And while he hasn’t hidden golden tickets in his chocolate bars, the company has run special promotions inspired by the classic story.
How Chocolate is Made
The Margaret River Chocolate Company has been in business for 26 years, but starting out wasn’t easy. “When we first looked into making chocolate, there were no small boutique chocolate makers in Australia,” Martin explained. At the time, strict quarantine regulations prevented importing cocoa beans unless you were a big manufacturer.
Instead, they had to source what Martin calls ‘rough dice chocolate’ from Europe. This raw chocolate contains the essential ingredients—cocoa solids, sugar, and milk powder for milk chocolate. The real magic happens through a process called tempering. “That’s where we transform it from a rough texture to the smooth, melt-in-your-mouth chocolate we sell today.”
The Challenges of Chocolate Making
Starting a chocolate business wasn’t just about finding ingredients. It also meant convincing suppliers to take them seriously. “We reached out to Barry Callebaut, the world’s biggest supplier of industrial chocolate, and told them we wanted to open a chocolate factory in Perth,” Martin said. “I think more out of amusement than anything, they decided to help us.”
Their team worked closely with the supplier to perfect their unique flavour. “They sent us samples, and we’d say, ‘A bit smoother, a bit sweeter,’ and back and forth we went until we had the perfect chocolate.”
Keeping the Flavor Consistent
If you’ve ever had a chocolate bar that tasted different from the last one, you know how important consistency is. “Cocoa beans are like wine grapes—the flavour can change depending on the year,” Martin shared. That’s why they work with suppliers who source beans from multiple regions, ensuring the chocolate tastes the same every time. “People have been coming to us for 26 years, and they want it to taste like it did when they were kids.”
Wild and Wonderful Chocolate Flavors
Chocolate makers don’t just stick to the classics. Martin’s team gets creative every year. “We let our chocolatiers have a month to experiment with new flavours,” he said. Some past creations? Green chicken curry truffles. “We’ve tried some weird and wonderful things!”
Right now, the company is diving into a Dubai chocolate craze. “It’s inspired by baklava, with layers of pastry and pistachios—it’s going nuts on social media.”
Time for a Chocolate Road Trip?
After hearing all this, we’re ready to head to Margaret River for some taste testing. If you love chocolate (and let’s be real, who doesn’t?), it might be time for a visit too. Thanks to Martin for sharing the delicious details—listen to the full conversation below!