Chocolate Gifts Melbourne

Belgian Chocolates in Sydney, Melbourne, Brisbane

Indulgent & unique chocolate gifts designed to surprise.

Whether you are sending birthday

Online chocolate gifts delivered in Melbourne. Send Belgian Chocolate gifts to Melbourne. Order online for fast chocolate delivery in Melbourne.




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Vanderwee Belgian chocolates
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Chocolate gifts for women

Vanderwee Belgian chocolates
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chocolate gift delivery Syndey, Melbourne, Brisbane

Chocolate gifts for men

Vanderwee Belgian chocolates
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Corporate chocolate gifts

Vanderwee Belgian chocolates
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small gift box

Vanderwee Belgian chocolates
holds 3 assorted pralines
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  • Description
holds 3 assorted pralines

chocolates for romantics

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Feel like entertaining? Try this at home ! 



dark chocolate – drinking yoghurt – elderberry

Created by Peter Hernou -
World Champion Latte Art




50 ml liquid homemade chocolate ganache
80 ml drinking yoghurt
120 ml elderberry juice

dark chocolate cocoa nibs

Cardamom powder


Fill a Boston shaker with the ingredients and shake firmly.
Pour in a glass or cup filled with ice cubes.


Season with cardamom and a twist of the nibs grinder.

Tip: on hot days, serve with a luscious scoop of white
chocolate ice cream to get the energy levels peaking.



The Flavours
of Africa

Created by Bart Van Cauwenberghe

Callebaut Ambassador Belgium



 Orange Gel


Juniper berries
100 g orange juice
60 g orange pulp
40 g passion fruit
50 g sugar


3 g agar agar


African Ganache

Cardamom seeds
Coffee beans



200 g cream
50 g glucose
7 g powdered coffee


100 g Belgian dark chocolate
125 g milk chocolate
25 g butter


Bruise the berries.
Cut the mint.
Cut the vanilla pod and scrape off the seeds.
Put everything in a bowl and heat, until just below boiling temperature.
Take away from the heat and leave to infuse for a few hours or even overnight.




Mix the juice mixture and stir in the agar agar.
Put back on the heat until it is well absorbed.
Pour into a container.


Put the seeds and the beans into a pan to roast them at a high temperature. Keep stirring the seeds and beans to keep them from burning.
As soon as they release their aromas, take away from the heat.


Mix the ingredients and add the cardamom and coffee.
Bring to the boil and leave to infuse for a few minutes.

Pour the cream onto the Callets and mix well into a homogenous ganache.
Mix in the butter.
Pour into a piping bag and put away to harden.