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Pralines

Thank you for purchasing a box of our pralines! All pralines are individually hand crafted in the chocolate kitchen by our talented chocolatiers. 

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Spring Passion

Using local fresh passionfruit in a smooth white chocolate ganache.

That's mint

Hand selected spearmint from our own sensory garden, soaked in fresh local cream brings a earthy mint flavoured dark ganache.

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Murray River Salted Caramel

An innovative creation is a liquid Murray River salted caramel in a creamy milk truffle shell.

Strawberry Swirl

A delicate hand created white chocolate shell infused with local strawberry infused ganache.

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Golden Café

Chocolatier’s hand selected bean blend from Bean Addiction Barossa Valley, infused with silky milk chocolate ganache.

Liquid Apple Cider 

Top Gold awarding winning praline 2019 collaboration with Barossa Valley Cider Co – an innovative liquid apple cider caramel in a creamy milk chocolate truffle shell.

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Stan The Man

Estate grown cabernet shiraz blended with our rich & creamy dark chocolate.

Orange and Cointreau

A Milk Chocolate shell with fresh local orange and a splash of Cointreau created into a smooth milk chocolate ganache.

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Nice to mead you

A sweet milk chocolate truffle shell with a rich dark chocolate ganache made with Chateau Dorrieen Barossa Valleys Grand Miele Mead.

tequila me softly

Zesty Mexican tequila jelly layered with a creamy & smooth milk chocolate and Tequila ganache, finished with our rich dark 56% chocolate & Murray River salt flakes.

Barossa Valley gin & Apricot

With local apricots & Barossa Distilling Co famous generations gin we have created a gin and apricot caramel, slight hint of gin with juicy apricot caramel.

Ready to rumble

Rich dark chocolate shell filled with a liquid spiced rum infused caramel.

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Dark chocolate vanilla bean

Top gold award winning 2021 is our Dark chocolate shell with an indulgent Madagascan vanilla bean ganache smooth centre. 

hazelnut Crunch

In house made local hazelnut praline with a chunky hazelnut crunch in smooth milk chocolate.

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Almond atom

Local roasted almonds from the Riverland SA, blended with caramelized coconut in creamy milk chocolate with delicate 24k gold leaf to finish.

Rich Milk Raspberry

Local fresh raspberries in our chocolatiers indulgent blend of chocolate made into an intense creamy ganache.

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Sparkling Burst

Smooth white chocolate ganache infused with the Vineyard Road Sparkling in a rich dark chocolate truffle shell.

Mac-Nificent!

In house made blend of roasted Australian Macadamias and smooth milk chocolate, in a milk chocolate shell.

Nuts about coffee

A glorious combination of our house made Adelaide hills honey caramelised Australian Macadamias blended in creamy white chocolate with ground coffee beans from Bean Addiction Barossa Valley in a smooth milk chocolate shell.

Simply The Zest!

Creamy white chocolate shell filled with our “lemon curd” made with fresh local lemon juice, Adelaide hills honey, with a hint of Australian native lemon myrtle.

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Product Care

To ensure the quality of your praline chocolates is maintained, please avoid heat and light by storing the chocolate in a cool cupboard.

Do not leave chocolate in parked cars for an extended period of time.

Only refrigerate in extreme heat conditions.

If refrigeration is required, ensure the pralines are stored in an air-tight container.

Please ensure the chocolate is returned to room temperature prior to eating.

All chocolates are prepared in a kitchen that contains nuts, gluten, dairy and eggs.

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Contact us

64 Burings Road, Tanunda 5352 SA

Phone:  08 8565 9800

Email:  enquiries@bvcc.com.au