Chocolate never looked (or tasted) this good
A career in packaging and a love of chocolate meant that when Arif Ali bought Chocolate Gems, the products were always going to look exquisite.
From personalised punchlines on packaging, to intricate gift boxes and elaborate choc bouquets, the chocolates are as much a feast for the eyes as they are for the tastebuds.
Chocolate Gems, has recently moved to a new premises in Loganholme after being based in Mansfield since 1989. The manufacturer mainly operates in a business-to-business model but is now experimenting more with direct to customer retail. Arif bought the business in 2017, becoming heavily involved in its operations in 2021.
‘It’s a market that is growing every year – especially special-occasion chocolate, which is what we make here,’ he says.
Arif says Chocolate Gems has educated him and made him evolve from a casual fan to a choc aficionado.
‘You get a bit puritanical and learn such a lot about how all sorts of things impact the taste of the chocolate you eat,’ he says.
‘I have always liked dark chocolate best – you can really taste more of the chocolate flavours. I have less of a sweet tooth.’
Dark chocolate is made with cocoa, cocoa butter and sugar; milk chocolate also has milk powder, while white chocolate is made from cocoa butter, milk and sugar – no cocoa.
That’s not the only thing that impacts the flavour of chocolate, though – the milk added has a big influence.
‘The milk powder plays a big role in the flavour. The reason Belgian chocolate is considered so good is not because of the cocoa, but rather because they use European milk powder,’ Arif says.
‘Milk flavour can also be impacted by the time of year, whether or not there has been a lot of rain – a lot of things.
‘Once you start eating it you can really tell the difference.’
Arif says Chocolate Gems keeps its formula for a great chocolate experience simple.
‘For us, it’s about 3 things – the quality of the chocolate, which is our own blend; the shapes and colours of our chocolate wrapping; and the packaging. We want our chocolate to feel, look and taste special.’
The busiest times for chocolate-makers are Christmas and Valentine’s Day, with things ramping up around September.
‘We provide to corporates, who want a gifting experience for their staff, as well as retail outlets, hotels, and restaurants, so we are crazy busy from about October to mid-December – then after a short reprieve it ramps up again for Valentine’s Day,’ Arif says.
He says chocolate hearts are the most popular, followed by the chocolate medallions which come with customised messaging or images on the brightly-coloured wrapper, suitable for all occasions from Melbourne Cup to shop openings to affirmations and messages of love.
