Why Chocolate Tastes Different in Australia…

Ever wonder why Aussie chocolate just hits different? It’s not your imagination—it’s the cocoa content. In Australia, milk chocolate must legally contain at least 25% cocoa solids, compared to the bare-minimum 10% in most American brands. That means Aussie chocolate tends to be richer, creamier, and a bit less sweet, letting the chocolate flavor do the talking instead of burying it in sugar.

Then there’s the texture—many Aussie chocolates are built to melt in your mouth, not hold shape in a cookie. That’s why we use premium melting chocolate in our baking and drinks—it creates that velvety finish you’d expect back home

To celebrate INTERNATIONAL CHOCOLATE DAY, we’re serving up a next-level pairing

👉 A thick slice of our choc chip banana bread, loaded with real chocolate chunks

👉 Paired with a 12oz hot chocolate—smooth, bold, and properly indulgent

📍 On July 7th, 2025, come grab the pair at The Aussie Grind and taste how we do chocolate, the Aussie way.