No Artificial Flavours | No Preservatives | No Palm Oil

The Chocolates

Your Chocoloza pralines are made with pure Belgian chocolate, the best South African ingredients and a serious dose of passion and craftsmanship.

What makes the chocolates Belgian is more than just the chocolate, it’s also how it’s done. We continue the tradition of Belgian chocolates, and combine it with the best that South Africa has to offer. We have the best fruits and nuts in the world in our beautiful country, what better way to combine them than in chocolate?

We make them right where you can see them; the workshop is part of the shop. Come on in and say hello, or join one of our evening workshops for an exceptional night out.

The Shop And Chocolate Lounge

You can find us nestled under the trees at 44 Stanley, the beautifully restored precinct at 44 Stanley Avenue, Milpark (Braamfontein Werf).

We wanted to create a space where you can not only choose your exquisite chocolates, but also see them being made while enjoying a little something. You should be able to know what goes into your indulgences, and what better way to do that than over a delicious chocolate drink with some handmade chocolates to accompany it.

Bring a book, bring some good company, choose a comfy chair and relax…

Naturally African – Only good stuff in your chocolates

Naturally African – that’s what it’s about. So no junk in our chocolates. That means:

  •  We use locally sourced ingredients wherever we can.
  •  We will never put any preservatives, artificial flavours or aromas in your chocolates.
  •  We will never use palm oil in our chocolates. It’s bad for the environment, bad for you and tastes terrible. Why would you want it in your chocolates? Cocoa butter all the way…
  •  We will never freeze them to make them stay ‘fresh’ for longer.
  •  Wherever possible we use organic and/or free trade ingredients.
  •  We will always make them right where you can see them.

Ingredients and Suppliers

Suppliers can make or break a quality product. As well as using the best, local ingredients we also take care to find the right suppliers who share the same vision of making high-quality products with minimal environmental impact. Some of the lovely people that make this possible are Bean There Coffee, we use their Ethiopia Sidamo beans in our Creamy Coffee pralines. Direct fair trade and organic, and they’re good guys too.

A little further south lies The Field Berry Farm – halfway between Alberton and Lenasia. Their carefully grown raspberries give our raspberry ganache that perfect zing. We get our macadamias and pecans from Mac-Eden Estates, and our lovely furniture from Beetroot up in Pretoria – handcrafted reclaimed pallet wood. Another star is FarmFreshOnline and Mooberry Farms: all of our organic dairy comes from these wonderful people – milk, cream, butter… Combined with Bean There’s coffee, it makes for a serious cappuccino. We’ll drink to that!

Ingredients and Suppliers

Suppliers can make or break a quality product. As well as using the best, local ingredients we also take care to find the right suppliers who share the same vision of making high-quality products with minimal environmental impact. Some of the lovely people that make this possible are Bean There Coffee, we use their Ethiopia Sidamo beans in our Creamy Coffee pralines. Direct fair trade and organic, and they’re good guys too.

A little further south lies The Field Berry Farm – halfway between Alberton and Lenasia. Their carefully grown raspberries give our raspberry ganache that perfect zing. We get our macadamias and pecans from Mac-Eden Estates, and our lovely furniture from Beetroot up in Pretoria – handcrafted reclaimed pallet wood. Another star is FarmFreshOnline and Mooberry Farms: all of our organic dairy comes from these wonderful people – milk, cream, butter… Combined with Bean There’s coffee, it makes for a serious cappuccino. We’ll drink to that!

The Selection

Special Events and Creations

We regularly whip up new creations for special occasions and to keep our minds and hands awake.
Contact us if you’d like something exceptional for your next event.

Chocolate Evenings and Bookings

We regularly host our adventurous chocolate evenings at 44 Stanley, it’s an exceptional night out if you’re looking for something special. We offer you a blind chocolate tasting experience (it can get pretty competitive), the chance to learn some things you never knew about chocolate and get to try your hand in our workshop and take your creations home. Follow us on Facebook or give us a call to check for our next event.

The Team

Chocoloza was founded by Vicki Bain, an environmental and sustainability consultant in a previous life but 14 years in Belgium turned her into a homesick chocolatier. After qualifying as a chocolatier and pastry chef she worked for arguably one of the best artisanal chocolatiers in Belgium, Demeestere, as well as one of the biggest and best-known, Neuhaus. But there is no place like home, and so Chocoloza was born.

“All of these experiences left me convinced that there is only one way to make exceptional chocolates, and that is with passion, craftsmanship, and excellent ingredients. You have to have all three. I’ve tasted beautiful Belgian chocolates made with bad ingredients, or made in a rush or without appreciation for the craft. That’s not what Chocoloza is about. We want to combine the best of both worlds – Seriously Belgian but also, Naturally African”.

Our team is made up of women from all over this beautiful continent, we each bring our own skills and beautiful characters to the mix. Next time you pop in, see if you can figure out which of us is a Rubik’s cube fundi, which of us wanted to join the police before carving a career in chocolate, or which of us used to lip-sync on variety shows. We also have a talented young lady who is prone to spontaneous dancing in the workshop, but that’s a little easier to spot…

Contact Us

44 Stanley, Braamfontein Werf (Milpark),
Joburg, 2092

010 900 4892

woza@chocoloza.co.za

Opening Times

Mon – Sat 09:00 – 17:00
Sundays &
Public Holidays
09:00 – 16:00

Chocoloza is also open for evening workshops twice a month,
please get in touch to make a booking

Closed from 25 December to 1 January