Chocolate and humidity aren’t friends. But to Swiss-born, Brisbane-based chocolatier Murielle Vuilleumier, this is a minor detail overcome by a temperature controlled, dehumidified kitchen in Teneriffe.

Zealous when it comes to the art of chocolate making, Vuilleumier knows her craft. She’s eaten chocolate nearly every day since she was a little girl in the small village of Tramelan.

After 10 years of professional training and planning every holiday around chocolate tasting opportunities, she opened her own artisanal chocolate business at the end of 2014.

Vuilleumier is a believer in the French-Swiss philosophy of treating yourself in small amounts every day, and channels this respect for mindful eating into each chocolate.

Using only the highest quality Swiss couverture chocolate (where both cocoa content and bean quality each have equal weighting) and all-natural flavours, her creations deliver maximum richness, leaving you satisfied at one … or two. Okay, three.

Customers can choose from newer praline flavour combinations or opt for best-sellers such as the Baileys Caramel and Orange Cointreau. Rocky road and chocolate-dipped organic liquorice are also popular. When selection becomes overwhelming, sit down for a cup of hot chocolate made from 65% Venezuelan Maracaibo cocoa beans and milk from Queensland dairy farmers, Maleny Dairies.

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Updated: October 17th, 2018

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