It was a passion for chocolate that drove two sisters to create Adora Handmade Chocolates in 1993, part-time from home.
Winning numerous Gold and Silver awards and contracts such as supplying the Sydney Opera House, increased demand for their unique chocolates and forced them in 1997 to relocate to commercial premises.
Adora customers were clamouring for fresh cream chocolates without added preservatives or artificial flavours and that is exactly what they got and continue to receive. The highest standards are upheld and the fresh ingredients include Belgian Callebaut chocolate, cream cultured butter, raspberry, lime, passionfruit, mango, freshly brewed espresso coffee and wattleseed (a species of 'bush tucker - native Australian food') as well as the more traditional pralines, ganache and marzipans.
A large non-dairy selection is also produced and most chocolates are gluten free.