A single bar of chocolate takes four weeks and eight steps to make - and you can watch the entire bean-to-bar process through glass screens separating the kitchen from the attractive blue-and-white dining space.

French-born chocolatier Charles Lemai works in a transparent kitchen set at a chocolate-friendly 20 degrees Celsius. You can bet everything here – from the single origin drinking chocolate to the whipped-cream meringue sandwiches – are made on site.

A minimal industrial space where brothers Harry and Charlie Nissen craft their highly refined chocolate. Single-origin cacao nibs, coconut sugar, cacao butter are the only three ingredients used to create each unique flavour profile.

What separates this store from the average chocolate cafe is its experimentation with a range of exotic flavours, without producing chocolate too rich or sickly sweet. Find single-origin bars, fruit and nuts “enrobed” in couverture chocolate, and Faberge-inspired eggs at Easter time.

A dessert boutique showcasing petits gâteaux, macarons and more by Chez Dré next door. If you can’t get your chocolate fix from the neat retail section, two chocolate taps sit ready to coat your ice cream.

Hot chocolate brewed with the same principles found in the specialty coffee realm. Cocoa beens are traced from origin to cup, ensuring the highest quality and ethical standards.

The Melbourne-born chocolatier's sleek flagship has a dedicated bar for hot chocolates and chilled drinks made with all-natural ingredients. But you'll also find croissants, cakes, cookies and 40-plus pralines; and a chocolate wall filled with around 700 blocks.