Monsieur Truffe started as a one-person stall at Prahran Market in 2006 and now roasts, winnows, grinds and refines cacao into chocolate at a Brunswick East factory, billed as Melbourne's first bean-to-bar maker. The work happens behind the East Elevation café next door, in full view of the floor. Bars run by single origin, with gianduja and drinking chocolate alongside, organic and largely vegan. The bars turn up at stockists around the country, but the factory is where it's made.
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