We make amazing quality artisan chocolate and confectionery using local Australian ingredients whenever we can.

The Confectionery House was set up by Jim Didolis and Serge Meilak when they left Rowntree Confectionery in 1985. With their vast confectionery experience they decided to fill a market opening, initially starting with panning operations in one small factory, then expanding into more processes and lines in an additional factory.

Manufacturing our own Milk, White and Dark chocolate and offering over 45 products has allowed for a flexible manufacturing platform enabling our range to be provided in bulk, retail & private label.

Today we specialise in sugar panning, chocolate panning, chocolate formulation, enrobing, moulding and our traditionally made honeycomb, using only local Australian raw materials whenever we can.

Following our own genuine traditional recipes is the secret to our success and the high-quality of our confectionery.