whittakers factory tour new zealand

8 Epic New Zealand Chocolate Factories To Appease Your Sweet Tooth

If you don't adore chocolate, what kind of freak of nature are you? Chocolate is heaven on earth.

Chocoholics will be happy to hear New Zealand is home to some of the finest chocolate around . In 2018, we were all heartbroken at the closing of Cadbury World in Dunedin. However, you can still embrace your inner Willy Wonka by heading to one of the following unforgettable eight chocolate factories across New Zealand .

1. OCHO Chocolate Factory

View this post on Instagram A post shared by OCHO | Otago Chocolate Company (@ocho.chocolate)

Explore the OCHO Chocolate Factory and watch as they turn cacao into mouth-watering chocolate bars. Taste cacao from Papua New Guinea, the Solomon Islands and Fiji in a truly memorable experience. Equally, learn about the history and observe the team as they wrap tasty chocolate by hand.

📍 10 Roberts Street, Dunedin Central, Dunedin 9016, New Zealand

2. Makana Chocolate Factories

Take your taste buds on a chocolate adventure at Makana Confections. Specifically famous for the unique truffles from Irish cream, pinot noir, to name a few. Pick between two boutique chocolate factories: one in the heart of the Marlborough Wine Trail or in Bay of Islands. Delightfully, get schooled on chocolate making and taste delicious samples that will make the trip well-worth-the-journey.

📍 North Island: 504 Kerikeri Road, Kerikeri 0293, New Zealand

📍 South Island: Corner Rapaura & O’Dwyers Roads, Blenheim 7240, New Zealand

3. Wellington Chocolate Factory

Gleefully eat and drink chocolate at one of the greatest chocolate factories in New Zealand. With a full tasting tour at the end, who could willfully say no? Plus, you’ll be in your element as you watch the process unfold from little beans to beautifully hand wrapped bars. For tickets, visit the Wellington Chocolate Factory website .

📍 5 Eva Street, Te Aro, Wellington 6011, New Zealand

4. Miann Chocolate Factory

Chocolate enthusiasts will adore this bean-to-bar chocolate factory right here in Auckland. Excitingly, indulge on tasty pastries, cakes, gelatos, macarons and plenty more seasonal treats. Be sure to take advantage of their newly built glass houses . These were created during the pandemic to allow people to have the best chocolate experience.

📍 1 4 McDonald Street, Morningside, Auckland 1025, New Zealand

5. Silky Oak Chocolate

This chocolate wonderland offers plenty of tour packages. For example,  Double Chocolate Delight is a 30 minute tour showing the chocolate making process while you enjoy some confectionary. Alternatively, pick the exclusive Trible Chocolate Dipper where you embark on a three hour journey through the Chocolate Museum, Factory Shop and a chocolate overload of drinks and treats. For bookings, visit the Silky Oak Chocolate website .

📍 1131 Links Road, Waiohiki 4183, New Zealand

6. Solomon Gold Chocolate

This award-winning chocolate factory has Bay of Plenty’s own Wonka, Glenn Yeatman to thank for its existence. They are proud producers of the most heavenly and healthy bean-to-bar chocolate that is free from dairy, gluten, nuts and soy. Plus, their hand-crafted bars contain ingredients like sugar, peppermint, berries, caramel and more. Sadly, tours are not available but you can purchase some of their good-quality chocolate in more than 70 stores nationwide.

📍 1 Macrae Avenue, Mount Maunganui 3143, New Zealand

7. Cookie Time Factory 

View this post on Instagram A post shared by Scott Adams (@scottjadams69)

The only thing better than chocolate is scrumptious gooey cookies. Cookie Time Factory is great for kids and a serious chocoholics paradise. Expect to find heaps of  freshly baked cookies in different shapes and a variety of tasting experiences. Equally, you can purchase a 1kg bag of cookie chunks to set you up for the week at home.

📍 789 Main South Road, Templeton, Christchurch, New Zealand

SEE MORE: The Best Cookies To Devour In Christchurch

8. Whittaker’s Chocolate Factory

Unfortunately, this factory doesn’t offer tours but we wanted to show you behind the scenes of crafting some of the most savoury chocolate on earth since 1896. The Whittaker family have been formulating chocolate for four generations. Luckily, you can purchase some of their glorious chocolate in stores nationwide.

SEE MORE: The Best Hot Chocolates In Christchurch

Follow us on Instagram or Facebook to keep up with updates.

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Whittaker’s Chocolate from New Zealand Indulgence Tour & Experience

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Whittakers Chocolate: Exploring the Delicious World of New Zealand’s Finest Treat

What To Know

• The Whittakers story begins in 1896, when James Whittaker, a confectioner from Yorkshire, England, established a small chocolate factory in Porirua, New Zealand.
• From the classic Creamy Milk and Rich Dark to the indulgent Peanut Butter and Premium Ghilligan’s Island, there is a Whittakers chocolate to suit every taste bud.
• Whittakers chocolate is made with the finest cocoa beans and traditional methods, resulting in a velvety-smooth texture and rich, aromatic flavors.

Indulge in the exquisite flavors of Whittakers chocolate , a cherished New Zealand brand that has captivated taste buds for over 125 years. Crafted with passion and unwavering commitment to quality, Whittakers chocolate embodies the essence of New Zealand’s culinary artistry. From its humble beginnings in a small seaside town to its global acclaim, Whittakers has woven a rich tapestry of flavors and memories.

The Genesis of a Chocolate Empire

The Whittakers story begins in 1896, when James Whittaker, a confectioner from Yorkshire, England, established a small chocolate factory in Porirua, New Zealand. Driven by an unyielding dedication to excellence, Whittaker meticulously sourced the finest cocoa beans and experimented tirelessly to create chocolates that would tantalize the palate.

A Commitment to Quality and Sustainability

Whittakers chocolate has always been synonymous with quality. The company’s unwavering commitment to sourcing the finest cocoa beans from around the world ensures that each bar is imbued with the purest flavors. Whittakers also embraces sustainable practices, working closely with cocoa farmers to promote ethical and environmentally responsible farming methods.

The Art of Chocolate Making

Whittakers chocolate is made with the utmost care and precision. Each batch is meticulously crafted using traditional methods that have been passed down through generations. The cocoa beans are roasted and ground to perfection, releasing their rich, aromatic flavors. The resulting chocolate liquor is then combined with other ingredients, such as sugar and milk powder, to create a velvety-smooth texture.

A Symphony of Flavors

Whittakers chocolate offers a delectable range of flavors to satisfy every craving. From the classic Creamy Milk and Rich Dark to the indulgent Peanut Butter and Premium Ghilligan’s Island, there is a Whittakers chocolate to suit every taste bud. The company also releases limited-edition flavors, such as the festive Christmas Pudding and the refreshing Lemon & Mint, adding a touch of excitement to the chocolate-loving community.

The Whittakers Experience

Whittakers chocolate is more than just a confectionery; it is an experience. The company’s flagship store in Porirua offers a unique immersion into the world of chocolate making . Visitors can witness the chocolate-making process firsthand and sample a variety of delectable flavors.

A Global Ambassador for New Zealand

Whittakers chocolate has become a beloved ambassador for New Zealand, showcasing the country’s culinary excellence on the global stage. The company exports its chocolates to over 20 countries, sharing the joy of Whittakers flavors with chocolate enthusiasts worldwide.

The Enduring Legacy of Whittakers Chocolate

Whittakers chocolate has stood the test of time, becoming an integral part of New Zealand’s culinary heritage . The company’s unwavering commitment to quality, innovation, and sustainability has ensured that Whittakers chocolate continues to delight generations of chocolate lovers.

Answers to Your Most Common Questions

Q: What makes Whittakers chocolate different from other brands? A: Whittakers chocolate is made with the finest cocoa beans and traditional methods , resulting in a velvety-smooth texture and rich, aromatic flavors. Q: What is the most popular Whittakers chocolate flavor? A: Creamy Milk is the most popular Whittakers chocolate flavor , followed by Rich Dark and Peanut Butter. Q: Where can I buy Whittakers chocolate? A: Whittakers chocolate is available in supermarkets, convenience stores , and specialty chocolate shops in New Zealand and over 20 countries worldwide.

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8 Epic Chocolate Factories To Satisfy Chocoholics In New Zealand

If you don't love chocolate, what kind of freak of nature are you? Chocolate is heaven on earth.

Chocoholics will be happy to hear New Zealand is home to some of the finest chocolate around . In 2018, we were all heartbroken at the closing of Cadbury World in Dunedin. However, you can still embrace your inner Willy Wonka by heading to one of the following unforgettable eight chocolate factories across New Zealand .

1. OCHO Chocolate Factory

View this post on Instagram A post shared by OCHO | Otago Chocolate Company (@ocho.chocolate)

Explore the OCHO Chocolate Factory and watch as they turn cacao into mouth-watering chocolate bars. Taste cacao from Papua New Guinea, the Solomon Islands and Fiji in a truly memorable experience. Equally, learn about the history and observe the team as they wrap tasty chocolate by hand.

📍 10 Roberts Street, Dunedin Central, Dunedin 9016, New Zealand

2. Makana Chocolate Factories

Take your taste buds on a chocolate adventure at Makana Confections. Specifically famous for the unique truffles from Irish cream, pinot noir, to name a few. Pick between two boutique chocolate factories: one in the heart of the Marlborough Wine Trail or in Bay of Islands. Delightfully, get schooled on chocolate making and taste delicious samples that will make the trip well-worth-the-journey.

📍 North Island: 504 Kerikeri Road, Kerikeri 0293, New Zealand

📍 South Island: Corner Rapaura & O’Dwyers Roads, Blenheim 7240, New Zealand

3. Wellington Chocolate Factory

Gleefully eat and drink chocolate at one of the greatest chocolate factories in New Zealand right here in Wellington. With a full tasting tour at the end, who could willfully say no? Plus, you’ll be in your element as you watch the process unfold from little beans to beautifully hand wrapped bars. For tickets, visit the Wellington Chocolate Factory website .

📍 5 Eva Street, Te Aro, Wellington 6011, New Zealand

4. Miann Chocolate Factory

Chocolate enthusiasts will adore this bean-to-bar chocolate factory right here in Auckland. Excitingly, indulge on tasty pastries, cakes, gelatos, macarons and plenty more seasonal treats. Be sure to take advantage of their newly built glass houses . These were created during the pandemic to allow people to have the best chocolate experience.

📍 1 4 McDonald Street, Morningside, Auckland 1025, New Zealand

5. Silky Oak Chocolate

This chocolate wonderland offers plenty of tour packages. For example,  Double Chocolate Delight is a 30 minute tour showing the chocolate making process while you enjoy some confectionary. Alternatively, pick the exclusive Trible Chocolate Dipper where you embark on a three hour journey through the Chocolate Museum, Factory Shop and a chocolate overload of drinks and treats. For bookings, visit the Silky Oak Chocolate website .

📍 1131 Links Road, Waiohiki 4183, New Zealand

6. Solomon Gold Chocolate

This award-winning chocolate factory has Bay of Plenty’s own Wonka, Glenn Yeatman to thank for its existence. They are proud producers of the most heavenly and healthy bean-to-bar chocolate that is free from dairy, gluten, nuts and soy. Plus, their hand-crafted bars contain ingredients like sugar, peppermint, berries, caramel and more. Sadly, tours are not available but you can purchase some of their good-quality chocolate in more than 70 stores nationwide.

📍 1 Macrae Avenue, Mount Maunganui 3143, New Zealand

7. Cookie Time Factory 

View this post on Instagram A post shared by Scott Adams (@scottjadams69)

The only thing better than chocolate is scrumptious gooey cookies. Cookie Time Factory is great for kids and a serious chocoholics paradise. Expect to find heaps of  freshly baked cookies in different shapes and a variety of tasting experiences. Equally, you can purchase a 1kg bag of cookie chunks to set you up for the week at home.

📍 789 Main South Road, Templeton, Christchurch, New Zealand

SEE MORE: The Best Cookies To Devour In Wellington

8. Whittaker’s Chocolate Factory

Unfortunately, this factory doesn’t offer tours but we wanted to show you behind the scenes of crafting some of the most savoury chocolate on earth since 1896. The Whittaker family have been formulating chocolate for four generations. Luckily, you can purchase some of their glorious chocolate in stores nationwide.

SEE MORE: The Most Delicious Hot Chocolates In Wellington 

Follow us on Instagram or Facebook to keep up with updates!

TYPE IN YOUR SEARCH AND PRESS ENTER

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Whittaker's a 'good egg' among major chocolate makers - report.

Porirua-based Whittaker's has been ranked as one of the most sustainable and ethical chocolate brands in the world.

Whittaker's chocolate on a dairy shelf Photo: RNZ / Diego Opatowski

A new report by five organisations, including the National Wildlife Federation, surveyed 31 major chocolate makers.

It assessed them on workers' income, their record on deforestation, and their traceability and transparency.

Whittaker's, alongside Dutch confectioners Tony's Chocolonely and two others, were assessed as industry leaders and given a "good egg" rating.

Other brands, such as Lindt, Mars and Nestle were shown to have started to implement some good policies.

German candy producer Storck was given the "rotten egg" rating for lack of transparency and worst in class policies.

Copyright © 2021 , Radio New Zealand

Related Stories

Whittaker's tops trusted brands list again.

Chocolate maker Whittaker's has been voted New Zealand's most trusted brand for the ninth year running.

Whittakers expands factory to keep up with chocolate demand

On average New Zealanders eat about 5kg of chocolate each year.

Now local chocolate maker Whittakers is expanding it's Porirua factory - so it can keep up with demand and better control the quality… Video, Audio

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The Spinoff

Kai December 2, 2022

All 54 classic whittaker’s flavours ranked from worst to best.

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Who knew there were so many flavours? Madeleine Chapman ranks them all.

This ranking has been a long time coming. When I initially thought to rank chocolate blocks, I planned to rank all the chocolate blocks, as is right. But when factoring in Cadbury, Nestle, Whittaker’s, Tony’s, Lindt plus all the various local chocolate makers, I was staring down the barrel of nearly 300 blocks of chocolate. My limit is a lot higher than most but spending $1,500 on chocolate is higher still.

Instead I have chosen the largest, most popular local chocolate-maker (and the most trusted brand in New Zealand, apparently). Whittaker’s is what I buy when I’m in the mood for chocolate, but Whittaker’s doesn’t cover (or excel at) every flavour. Shout out to Cadbury for Turkish Delight and Crunchie, Nestle for Aero and big Kit Kat, Tony’s for the best seasonal flavours, and Wellington Chocolate Factory for Coconut Milk Chocolate.

All present and past (a * indicates it’s been discontinued) family block flavours, as well as flavours that are sold as novelty bars and mini slabs exclusively (yes there are a few of those).

Not included

The specialty thin blocks with the cardboard wrapping. A smart play from Whittaker’s to get into the office-Secret-Santa/obligatory-gift-for-your-neighbour market, but I am sticking with the classic, gold flavours here. Largely because there is more than one thin block flavour that overlaps with a classic flavour and that makes ranking even more difficult.

Side note: The range of thin dark blocks (70%, 76%, 86%, 92%) has a direct competitor in Lindt, which has almost those exact flavours in a thin block of the same weight with cardboard casing (Lindt released theirs a lot earlier). And guess what – the Lindt blocks are considerably cheaper. Lindt being the more affordable chocolate option? That’s a cost of living crisis, baby.

Included but kind of not

Kiwifruit and Cocoa Nib are two flavours that once existed but you’d never know because I could not find a single person who remembered eating them. They’re now discontinued which suggests they weren’t a smash hit but I’m sorry to not include them in the official ranking.

52. Coconut Ice Surprise (Blue)*

Hoo boy, even the greats get it wrong sometimes. This gender reveal chocolate, in partnership with Plunket, was a limited edition collab. Limited in that it was binary and played into very boring gender tropes. Also it was yuck.

51. Coconut Ice Surprise (Pink)*

Hoo girl, this was also yuck but somehow – despite claims it was the same chocolate – tasted a little bit less yuck than the blue one. The whole trick was that you wouldn’t know what colour you got until you opened it. Unfortunately what you did know was that whichever colour it was, it would be an extremely mediocre coconut chocolate.

50. K Bar Lime*

Remember K Bars? Remember how hard they were?

49. K Bar Pineapple*

Remember how they are basically only known for being a hard candy?

48. K Bar Raspberry*

Well this chocolate took K Bars, apparently melted them into a sugar liquid, then poured it into an otherwise fine chocolate. As effective as asking for ice cubes and being served water.

47. Oat Milk

I’ve said all I have to say about this already . In short: I’m not mad, just disappointed. I was even sent a promo block to try before it was released and then immediately said it was shit. I have not been sent any Whittaker’s chocolate since but my integrity remains intact.

46. Brewed Ginger Caramel

Too strong! If it was served in single pieces only, Brewed Ginger Caramel could be a nice little treat. But the thought of a whole block of it makes my tongue tingle.

45. L&P*

White chocolate (yes I know, it’s not technically chocolate at all) has proven the most difficult to make work in any other form. A chocolate L&P collab was always going to be difficult to pull off and I don’t think they did. Luckily Kiwiana nostalgia pulled through as far as it seeming quite popular despite being, at best, the 40th best flavour to choose.

44. Peanut Butter and Jelly

I understand what they were trying to do here, and perhaps it could work in another form, but making a chocolate that requires two quite large pieces to be eaten simultaneously is just messy. Take the work out of the snack, please.

43. Dark Ghana Fruit and Nut

We’ve come to the first proper nut flavour which means I have to make my disclaimer: I’m allergic to nuts. If that’s enough for you to completely disregard this list, I understand. I entrusted two loyal nut eaters to consult on the nut order in accordance with their tastes. Then used a very complicated formula known as “thinking about it” to weave that order into the final ranking. Whatever the case, no one cared for Dark Ghana Fruit and Nut. There’s some very specific taste required to choose this one over any other flavour.

Tweats are fine for a harmless obligatory snack bowl at an event, but ultimately popping candy is a child’s treat/tweat, and this is a 4,000-word list for mature sweet lovers, thank you very much.

41. Dark Caramel*

This is an old flavour that has been discontinued so kind of has to be a bit low, but from what I remember, the dark chocolate (which wasn’t that dark) was a nice subtle counter to the very sweet caramel. RIP.

40. Dark Orange

This one used to be available in a family block but is now only sold as little snack bars, and I get it. Dark Orange is a boutique flavour, not a block flavour, and I wouldn’t be surprised if it was eventually repackaged to be a thin block flavour. You heard it here first.

39. Almond and Cranberry

These are so hard to find. Not available in a large block, and I don’t think it ever has been, you have to really be invested to spend the time tracking down a supermarket selling Almond and Cranberry mini slabs. The more likely scenario is someone gives you a mini slab in dark red packaging and you get excited thinking it’s Almond Gold and then are disappointed when you find out it’s Almond and Cranberry.

38. Honey Bubble Crunch*

This was a tragic case of the whole being less than the sum of its parts. Rice bubbles? Yes. Honey nougat? Go on. White chocolate? Absolutely. All together? Far too sweet, even for me. The funky packaging was cool but I don’t think it helped.

37. Fruit and Nut

This one is yummier than the name suggests, but only slightly. I actually think I would love Fruit and Nut. I’m all for a crunch and a chew within a chocolate but unfortunately every nut eater said this was not good so here it is.

36. Ginger Bread

This one has been polarising. Some hate it and some love it. I actually quite liked it (I was glad they didn’t follow in their cursed liquid K Bar steps) but it’s a testament to the quality of this whole list that “quite liked it” places you in the bottom third.

35. White Raspberry*

I remember this one being quite good and a fun flavour. There aren’t a lot of this genre any more (meaning, tiny bits of something) but for a while they were all the rage (think, Hokey Pokey from Whittaker’s and popping candy being in everything). This is a nostalgic favourite but not enough to ask for its return.

34. Berry Forest

Ever wondered why there are two Whittaker’s flavours with berries and biscuits? Well strap in for Story Time with Mad. In 2010, Cadbury’s Black Forest block was a bestseller in New Zealand, and Cadbury itself commanded a huge 51% share of the local chocolate market. So Whittaker’s set out to change that, registering a trademark for “Berry Forest” with the intention of releasing a competing block.

Cadbury said hey, excuse me, that’s quite similar to Black Forest so we’re going to take you to court. The companies fought over how similar the words “black” and “berry” were and whether consumers would know the difference. This went on for years. In the meantime, Black Forest was continuing to sell well as the sole crunchy berry chocolate.

Then in 2012, Whittaker’s released Berry & Biscuit, a completely different wink wink block of chocolate. It was a hit and a welcome addition to the Whittaker’s slate. In 2014, a judge ruled that Black Forest and Berry Forest were different enough names, and granted Whittaker’s the right to continue with its trademark. The judge theorised that Whittaker’s would use the name and trademark on its existing Berry & Biscuit block. This next part is my own theory and has not been confirmed or denied by Whittaker’s.

By then, Berry & Biscuit was a staple and a name change wouldn’t make a difference, or would just confuse consumers. So Whittaker’s took its legal win and did nothing with it for five years. Cut to 2020 and a brand new, exciting flavour is announced: Berry Forest.

This is technically different to Berry & Biscuit (one has fruit pieces, the other has fruit-flavoured jelly pieces) but is virtually identical to the casual shopper. My theory? Whittaker’s thought it had to have “forest” in the name for a block like that to sell against the mighty Black Forest. While spending thousands of dollars battling in court for the word, it released Berry & Biscuit and realised actually it didn’t matter. But they’d gone too far and so, after winning, waited for a quiet period (Covid) then released a somewhat pointless flavour for the petty reason of using the name Cadbury didn’t want them to use.

I’m so sorry for spending 400 words on one low entry but that’s why Berry Forest is at 34.

33. Creamy Milk Caramel*

I could’ve sworn this was the same flavour as Creamy Caramel (currently available) but have been told it has a different caramel recipe. One assumes it was an upgrade.

32. Dark Almond

People who prefer darker chocolate will prefer the dark almond option to the milk option (Almond Gold) but I am not one of those people and neither are the two nut eaters I roped into doing this.

31. Hokey Pokey*

Breaking news: this is not Hokey Pokey Crunch. This is an old flavour that, from memory, had smaller and stickier bits of hokey pokey in it. A good flavour that was probably before its time but also it’s hard to get on board with sticky teeth.

30. The Full Eighty*

This was classic New Zealand Rugby. A collab to mark a Rugby World Cup and a flavour where the brief appeared to be “we want everything”. It’s got nuts, it’s got fruits, it’s got “protein puffs”, whatever that is. It also had probably the worst packaging of any flavour. Very much a rugby chocolate and best left as a flash in the pan.

29. Dark Salted Caramel

The picture on the sleeve suggests a mostly caramel treat but in reality the dark and the salted really overpower any sort of caramel. Which is great if you want a dark salted chocolate, less great if you want a dark salted caramel chocolate as advertised.

28. Ghana Peppermint

There’s a place for this chocolate and that place is after dinner with your grandma, one piece each, maybe two, then folding the wrapper down and putting it back in the fridge where it will stay for at least a month before being opened again.

27. Dark Cacao

It’s fine! It’s like Dark Block but darker. You get it.

26. Brazil Nut*

When I was nine years old, my mum brought home a big bag of Brazil nuts and we spent the afternoon cracking them open and eating them. An hour later, my face was twice its usual size, my eyes had swelled shut and my throat had giant lumps on it. And that’s how I found out I was allergic to nuts. It is also, I assume, why this block was discontinued. Out of respect.

25. Jelly Tip

A novelty flavour had no right being genuinely good but Jelly Tip came along and gave us the closest thing Whittaker’s has to a Turkish delight.

24. Peanut Block

Some things rely on a specific portion size to reach their full potential and the peanut slab is best as a slab, rather than a block. It’s not science, it’s vibes.

23. Hundreds and Thousands*

This block had every reason to suck. When you actually think about hundreds and thousands biscuits, they’re a whole lot of nothing. And I love a whole lot of nothing, but not necessarily a whole block of it. And YET, having the actual biscuit crunch with a shocking amount of the pink stuff was inspired. It feels obvious but when you think about some of the aforementioned product collabs, doing the obvious is clearly harder than it sounds.

22. Rum and Raisin

Put away your judge’s robes for one second and appreciate that Rum and Raisin isn’t as bad as everyone thinks it is. It isn’t great, sure, but for such a random combination, it holds its own. I thought it would be a good nibble flavour but actually I ate quite a lot of it.

21. Milk Strawberry*

Outside of a caramel, it’s really hard to make a liquid-centre chocolate work. Maybe I need to be more open-minded about the gooey possibilities but there must be a reason these types of flavours never last. The reason I’m putting this one so high is because I have fond childhood memories of it and am allowing nostalgia to cloud my judgement.

20. Toffee Milk Block

Originally sold as a family block and now (rightly) only available in the novelty size, Toffee Milk Block kept the crunch of its name and remains the only good tiny-bits-in-chocolate flavour from Whittaker’s. I wonder if they discontinued the block because the packaging was ruining the gold wall at the supermarket? Just a theory.

19. Blondie

It’s amazing and funny and sad that Whittaker’s can be years (years!) behind Cadbury on a flavour and then still be the favourite. Cadbury put out Caramilk years ago and everyone went bananas. We at The Spinoff were sent a huge box of them and consumed approx. one block each per day for a week. We have no memory of this time.

And now, way late, we have Blondie. And it’s unsurprisingly very good and very creamy (only 24% cocoa!) and I’m surprised they didn’t try to name it Caramel Milk just to piss Cadbury off again.

18. Dark Mocha*

Now that Dark Mocha has been discontinued, there is no coffee flavour family block. There are multiple ones in the thin block range, which suggests coffee is just a flavour best served in small portions. But my scattered memories of this are positive.

17. Hazelnut Block

A solid block but also “I don’t like the stuff that gets stuck in my teeth”. Sadly, the humble whole hazelnut has been eaten by its own child, Hazella.

16. White Macadamia*

For some reason this flavour (RIP) vibes like the bougiest flavour of them all. The white chocolate AND the most expensive nut? This is a suburban chocolate and you know it.

15. Dark Ghana

There’s a small but extremely vocal group of New Zealanders who believe Dark Ghana is the best flavour. I don’t really know what to say to that because I genuinely don’t understand it. The one person I know who regularly buys Dark Ghana said he buys it only because it means he won’t eat half a block at once. If the reason to buy something is to not eat it, that’s quite sad.

But at the same time I’m aware that I may simply have an unrefined palate so will show respect to the 72%ers with a top 15 placing. I have occasionally used a bit of Dark Ghana in a cookie (alongside Dark and Creamy Milk) and it was pretty good so there’s that.

14. Peanut Butter

Surprisingly good (so I’ve heard) considering a peanut butter flavour had a high chance of feeling a bit too novel and fun. Unfortunately it wouldn’t be as good as good peanut butter on its own so it can’t go any higher than this.

13. Milk Madagascar*

Milk Madagascar was Creamy Milk before the invention of five-roll refined (which I still don’t understand tbh). Other than that, I remember it being far superior to Dairy Milk and the go-to whenever Whittaker’s was on special. Does it taste exactly the same as Creamy Milk? We’ll never know, which makes it very hard to accurately place on the ranking.

12. Hokey Pokey Crunch

The younger sibling (or maybe child?) of Hokey Pokey, Hokey Pokey Crunch has inched its way towards the iconic Crunchie and honestly, well done. Perhaps an unpopular opinion but I reckon there’s too much Crunchie in a Crunchie. The small, bite-sized ones are perfect because the chocolate-crunch ratio is more even, which makes Hokey Pokey Crunch a near ideal ratio. Some might argue the pieces are a bit big for a block flavour, but it allows for a bit of air and crisp which I like.

A storage theory: There’s always debate about whether chocolate should be kept in the fridge or the pantry. I say both. Plain blocks and those with liquid centres (particularly caramel) should go in the fridge. Blocks with bits in them (biscuits, fruit, nuts) should go in the pantry. The beauty of a crunchy flavour is the pairing of soft chocolate with crunchy nugget. By storing in the fridge, you’re making the whole thing crunchy and losing that lovely contrast.

11. Almond Gold

I love the name of this flavour as a blatant attempt to make it feel fancy – this isn’t just a nut chocolate, this is gold . And it worked. Nut eaters are obsessed with Almond Gold. “A much better version of a peanut block” was one succinct review.

10. Dark Block

The best block for baking, Dark Block gets us out of the immediately-melts-on-your-fingers creamy territory without going too far into the so-dark-it’s-somehow-grainy territory. It’s the block you get when you feel a little bit childlike for always buying Creamy Milk. My one qualm is with the name. Dark Ghana is 72% and any other flavours with “Dark Ghana” in the name use 72% chocolate (makes sense). Dark Block is 50% and yet all the other “Dark” flavours use 62% chocolate (does not make sense).

9. Berry and Biscuit

I already wrote a full novel about Berry & Biscuit’s launch (they’ve since changed all the “&”s to “and”s so that’s another useless fun fact for you) so let’s talk about taste. It’s good. It’s good because the fruit actually tastes fruity and doesn’t get stuck in your teeth as much as the Berry Forest jellies.

8. Cornflake Slab*

Oh how I miss the Cornflake Slab. We hardly knew ye. I swear this flavour was launched and then discontinued in the space of a year. Or maybe it was just launched when I couldn’t afford Whittaker’s so I didn’t notice until it was gone. Either way, at the end of its run I definitely swallowed my pride and bought share bags of Cornflake Slabs (there was no block option) knowing full well I wasn’t sharing with anyone. Bring back Cornflake Slab please.

7. White Chocolate

Is this controversial? I’ve lost all perspective. White chocolate has had a tough go of it thanks to Milky Bar and Dream being everyone’s first thought. And everyone knows those two flavours don’t really taste like chocolate at all. But Whittaker’s White Chocolate does. I can only eat a little bit of it at a time due to my own dairy issues but if you want the smoothest sweet, White Chocolate is the block for you.

6. Creamy Caramel

You don’t realise what a stranglehold Cadbury has historically had on New Zealanders until you find yourself wondering what the hell Creamy Caramel is. But Whittaker’s answer to Caramello is actually the true king, due to its base chocolate just being that much better. Creamy Caramel isn’t for the faint of heart but there’s no denying it’s a classic.

5. Dark Peppermint

The most underrated flavour, in my opinion. Dark Peppermint is so disrespected it isn’t even available as a block. Where Dark Ghana Peppermint is an assault on the senses, Dark Peppermint is subtle and classy. Dark chocolate with a peppermint taste but no “bits” or “liquid”. Similar to Dark Orange in its execution but more useful in that it’s not too sweet and feels sophisticated. I would have Dark Peppermint for dessert, but the barriers to access are high (many dairies and supermarkets don’t sell the novelty size and there’s something weird about buying the share bags with all those wrappers).

But if I walked into someone’s home and they had a little bowl of little Dark Peppermints, I’d know I was in safe hands.

4. Macadamia Block*

Even I know that macadamia nuts are elite. Some blocks are cheaper to make than others and Macadamia Block must surely have been the most expensive. There must’ve been like $10 worth of macadamias in one $5 block of chocolate. But it was beautiful while it lasted, and when Whittaker’s announced its end the reason given was that because they basically made nothing from selling it, they couldn’t spend a lot of resource on making it.

In other words, Whittaker’s made a flavour that was too good and too popular to sustain. That’s powerful.

Is Whittaker’s about to be sued by Nutella for using half of its iconic hazelnut chocolate product name to sell its own hazelnut chocolate product? I had assumed this was a Nutella collab but there’s no evidence of that. And if it’s not associated with Nutella then what the hell does Hazella mean? All I’m saying is it’s a little suspicious, and not the first time a name threatens trouble for the company.

I actually ate this one despite my allergies because everyone was going nuts for it (no pun intended) and it was literally slowing down production of every other flavour due to being so popular. It’s good (obviously) but I do wonder if everyone has been conditioned to think creamy hazelnut praline is superior after a childhood of Guylian seashells being the only fancy chocolate. What is Hazella if not a smoother, more affordable seashell? But the sale numbers don’t lie, so well done to bronze medallist Hazella, and I await an explanation on the name.

2. Creamy Milk

Look, Creamy Milk has to be here. It’s the staple flavour and the one you buy if you want to please everyone. It’s also involved in about half of the other flavours so really it has placed dozens of times already. As I said many words ago, I don’t know what five roll refined means but it’s clearly something good. And when I was living in Porirua within smelling distance of the Whittaker’s factory, it was Creamy Milk that smelled incredible twice a day, on the dot.

A foolproof Whittaker’s purchase is one Creamy Milk and one “other”.

1. Coconut Block

Of course it’s Coconut Block. I actually had a few different flavours battling it out for the top spot throughout this process but only Coconut Block felt right. It is really hard to make a good coconut chocolate, illustrated perfectly by the fact that the first place and the last place flavours are both coconut. You either nail it or it’s terrible.

Lots of brands, here and overseas, have half-decent versions of every other flavour on this list. There’s a lot of classic milk chocolate that will be gladly bought and eaten. You can’t step outside without bumping into a new artisanal dark chocolate maker. Chocolate-coated nuts are just as good, if not better, than nuts in a chocolate block. Same for raisins and even fruit.

But coconut? Only Whittaker’s has truly nailed the mighty Pacific fruit that is the coconut.

The Creamy Milk works so beautiful with coconut shavings that are both not too dry and not too chewy. There’s so much  coconut in every piece and yet it almost feels like you’re eating a plain chocolate, it’s so moreish. There are a few other coconut chocolate options in New Zealand but all share the same, inevitable waxy aftertaste. Imagine how little we would think of coconut in chocolate if it weren’t for Whittaker’s.

For that reason – for accomplishing something that no one else has even come close to – it stands out in a crowded field.

Coconut Block is the best Whittaker’s flavour.

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Inside Whittaker's plans to double its chocolate output

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Whittaker's chocolate rolls down the production line in its Porirua factory. Photo / Richard Robinson

New Zealand chocolate producer Whittaker's is working to double its production output, with work soon set to begin on the second stage of expansion of its North Island factory.

The Porirua-based chocolate company founded in Christchurch in 1896 is set to invest tens of millions of dollars for two new production facilities which will more than double the size of its almost 8000sq m Wellington-region site.

Construction is currently under way on its "stage 9" two-level roasting facility and is expected to be complete by Christmas, and operational from early 2021.

"Stage 8", originally planned to be completed first, will house the company's additional moulding, foiling and wrapping lines. Work on this site is set to begin later this year after being delayed because of the coronavirus pandemic.

Once operational, the expanded factory - expected to be more than 15,000sq m in size - would enable the business to increase its volumes and efficiency, Matt Whittaker, co-chief operating officer at Whittaker's, told the Herald.

He said it would allow the business to double its chocolate-making volumes and in turn grow its sales in international markets.

Whittaker's holds a 52 per cent share of New Zealand's chocolate market (for chocolate block segment). About 30 per cent of its production is exported overseas to around 20 markets.

"Once we have those two [facilities] in place then we've reached maximisation of this site, and we don't really have any plans to produce offshore or anywhere else. That's our nine to 10-year plans in place," Whittaker says.

The great-grandson of Whittaker's founder James Henry Whittaker said domestic grocery sales of its chocolate blocks experienced a significant uplift during lockdown, but it remained cautious of the potential risk of a downturn as economic conditions were expected to worsen.

The chocolate manufacturer did not access the Government's wage subsidy.

"Our intention is to continue the investment in expanding our site and our capability, and our quality, we don't see that changing, but we are conscious of the current environment."

Whittaker currently employs close to 200 staff and it expects to increase its staff numbers by at least 50 per cent as the new facilities become operational.

The family-owned and operated business is in growth mode and has experienced year-on-year growth in excess of 10 per cent over the past 10 years. Being a private company, it could not share any revenue of chocolate production figures because of commercial sensitivity.

"We're all about sustainable growth so we don't look to extend ourselves too much. We're not in the business of taking big gambles or big risks," Whittaker says.

The company is focused on growing its market share in New Zealand and doubling its business in Australia. Expanding the factory would allow it to do this while keeping to its bean-to-bar process, he says.

It recently expanded into 800 Coles supermarkets across the Tasman and has growing distribution within Woolworths and independent retailers.

Australia is its fastest-growing market followed by the Middle East (UAE, Bahrain, Oman and Qatar) and Canada, but in dollar terms New Zealand is still its biggest market - followed by Australia. It has recently experienced strong sales in the Middle East, Malaysia, Singapore and China.

The company is about to embark on a growth plan in conjunction with New Zealand Trade and Enterprise as part of its International Growth Fund programme in North America.

Whittaker's has big plans for the continent, using Canada as its beachhead, Whittaker says.

"We've been in Canada for a number of years, but ultimately the US is a big opportunity," he says. It is yet to launch in the United States.

Its chocolate is sold in 1530 stores in the Greater Toronto Area and has been operating in Canada since 2016.

Expansion of travel retail

Before Covid-19, Whittaker's was planning to expand its physical footprint through travel retail locations.

Its Auckland and Christchurch Airport stores had been a "resounding success" and off the back of this, it had early plans to expand its physical footprint into some of the biggest airports in the world.

Whittaker says the company has its eye on expanding into Changi Airport in Singapore, and airports in Shanghai, Kuala Lumpur and the United Arab Emirates - parts of the world where it already has brand awareness and demand. Its chocolate is already sold in Dubai Airport.

"Travel retail is a big one for chocolate around the world," says Whittaker, adding it had fallen off a cliff as of late as a result of the pandemic.

"Once it all starts back up again I think travel retail is a big opportunity for us."

Over time, he says it would look to expand its partnership with travel retailers in the markets where it currently operates a grocery business.

"Travel retail is something that you can build on once you've built significant brand awareness in a certain market - it gives you the ability to leverage incremental sales opportunities at the border," he says.

"Once things come back to normal, I think that [travel retail] is a very good opportunity for us with partners that have really good footprints in those airports."

Whittaker's has been named New Zealand's most trusted brand for nine years in a row. Its popularity in the past five years has soared, but Whittaker says the business had "shifted a gear" in around 2010.

"We're getting up to our limitations in terms of capacity ... we do feel the pressure of needing that additional capacity so we can deliver on the opportunities in front of us," he says.

Focus for 2021 and beyond

The company is working on new innovations and flavours of chocolate that it plans to launch next year in line with its 125th birthday and as part of its strategy to grow its share in the New Zealand market.

Doubling its business in Australia is a major focus for 2021. It has recently engaged its brand ambassador, British celebrity chef Nigella Lawson, to market the product across the Tasman.

Lawson will feature in a number of Whittaker ads in Australia promoting the product.

Asked if the company had any plans to take its business public, Whittaker says it is not a conversation that has been had with the company's owners Andrew and Brian Whittaker.

But, as he says, the company does not look further than a 10-year plan.

The Nigella Lawson effect

Since 2012 Whittaker's sales have been increasing at record rates.

Whittaker says this comes following the partnership with Lawson - who has a lifetime supply of free Whittaker's chocolate - starring in the company's marketing campaigns.

"We set our vision, which was making world-class chocolate from New Zealand, and that then meant there was a need to start to frame up our marketing and our product range and investment in quality. Part of that investment in quality was establishing our brand as world-class so we went out and looked at how we could do that and one way was bringing on an ambassador.

"We landed on Nigella because we thought a lot of her attributes fitted with our aspirations, and she has been an amazing ambassador for us - and long may it continue," Whittaker says.

Sales gradually increased after onboarding Lawson, Whittaker says, adding that she was brought in to help the company achieve its goal of market leadership in the 250g block category.

It achieved that within three years from that date, he says, and the company is hoping her personal brand can do the same again for the business in Australia - and longer term, other markets.

"[Nigella] is probably more well-known in Australia than she is in New Zealand, there's a few markets where she is very well-known, obviously the UK and across Europe."

Being able to lock in Lawson as a brand ambassador was a massive win for Whittaker's, he says.

He describes the relationship between Lawson and the company as genuine.

Whittaker's flies Lawson out to New Zealand every couple of years for a "master ad brand campaign" and visits her in London in alternative years. It had brand activity with her scheduled in New Zealand this year just as Covid hit, which has been put on hold.

The longer-term plan for Whittaker's is to launch in England. It is waiting for the UK-NZ Free Trade Agreement to kick in before it starts exporting there to avoid a 40 per cent tariff on shipments there.

A move into the UK would potentially mean to launch a physical store presence there - but grocery would remain its primary sales strategy, Whittaker says.

"A lot of attributes of our brand would really resonate with consumers in the UK and it's a big chocolate market - they consume even more chocolate than Kiwis."

Whittaker's hopes to be operating businesses in the UK and US within the next three to seven years.

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