Located seven kilometres north of Daylesford, Chocolate Mill is in a straw-bale building, designed and built by the original owners. Nicki and Adrian Straton took over the business in January 2014 and are excited to expand further and develop the iconic Chocolate Mill. No changes to the fantastic chocolate, only enhancements.

The Chocolate Mill manufactures over 12,000 hand crafted chocolates per week using fair-trade Belgian Couverture chocolate, no palm oil and no artificial ingredients. Chocolates are made using traditional European techniques and can be seen through a viewing window in the kitchen.

Also onsite is the Hot Chocolate Cafe where award-winning hot chocolates, espresso coffees, cakes, tarts made from our chocolate and ice-cream sundaes can be purchased as well as enjoying your freshly made chocolates. Light refreshments are available on weekends, school and public holidays.

Open daily 10:00 am to 4:45 pm as the cafe closes at 4:30 pm. Closed February, Christmas Day and Boxing Day each year.


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Head Chef Aaron Schembri Alongside, Restaurant Manager Risa Kadota


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