Jodie Van der Velden has made chocolate on Leura Mall since 2005, now from a repurposed church where a viewing window at the rear opens onto the production laboratory. She works in Fair Trade Callebaut couverture, building ganache around fresh infusions such as Mayan chilli, Tahitian vanilla, and honey and lavender, with no preservatives and a deliberately short shelf life. The signature Gold salted caramel range and housemade honeycomb anchor the counter. She was the first Australian chocolatier inducted into Callebaut's Chocolate Hero programme, and runs truffle-making classes on site.
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