Terms Of Service

Currency

All prices are in Australian dollars and include GST (cost of delivery is excluded). All prices quoted are subject to change without notice.

Delivery policy

All orders are packaged carefully to ensure they arrive in good condition. Your order is sent in a polystyrene box with ice packs to maintain a safe temperature for the chocolates. If you live outside the metropolitan area in Tasmania, ACT, New South Wales, South Australia, Queensland or Western Australia, or for large and/or fragile orders, it is recommended that you choose our Perishable 'Next Flight' Freight Service providing delivery to the nearest major airport in your state or territory. Goods are held in cool storage until collected by the customer. Any additional freight charge for this service will be advised when you place your order.
Orders are shipped Monday to Thursday to ensure your chocolates are not held up in unsatisfactory storage conditions over the weekend. Transit time is generally 1-2 days and shipping costs are calculated on the dimensions and weight of your total order. A street address must be provided as deliveries must be signed for at time of receipt; delivery cannot be made to PO boxes. If no-one is available to sign for the delivery, a card will be left with details of how you can pick up your goods. If the goods are not signed for, neither Wild Patch Chocolates nor the freight company will accept responsibility for damage, loss or missing goods. Where possible, orders received will be dispatched within 2-3 business days. If any items are temporarily out of stock, you will be contacted by Wild Patch Chocolates.

Secure payment processing

This website uses the PayPal payment gateway and accepts Visa, Mastercard, Direct Deposit and Electronic Funds Transfer (please include the invoice number when you transfer funds electronically). Payment may also be made by cheque; in the case of a cheque being dishonoured, an accounting fee of AUD$15 plus GST and any other charges that the bank on-forwards to Wild Patch Chocolates will be charged to you.

Refund/returned goods policy

Any order sent within the metropolitan area or by our Perishable 'Next Flight' Freight Service will be replaced if it arrives in damaged condition; claims for missing or damaged goods must be made within 24 hours of receipt of goods. Goods sent to an address outside the metropolitan area in all states or territories other than Victoria will be at the customer's risk.

Cancellation of goods

Given the nature of this food product, orders can only be refunded if notification is given prior to your order being produced. Refunds or returns cannot be made after the product has been made or left Wild Patch Chocolates premises.

Disclaimer

All reasonable effort has made to ensure the information contained on this website or related material is accurate; any errors are unintended. The information presented may be changed at any time without notice. Any linked websites are provided for your convenience only; Wild Patch Chocolates is not responsible in any way for the content, currency or accessibility of these sites.

Privacy Policy

Your details are only used to process sales and to maintain contact with you. Credit card details are NOT recorded or held on a database, nor do we sell, rent or otherwise give your email or any other information about you to a third party.
As a customer of Wild Patch Chocolates, you may receive information about new products or seasonal ranges; please call our office if you do not wish to receive this information.

Copyright

The information and material displayed on this site is the intellectual and physical property of Wild Patch Chocolates. It is forbidden to duplicate or distribute any content or graphics without the written consent of the copyright holder.

Customer Service Contact

For customer service or any queries please phone 0438 443 389 or email wildpatch@gmail.com

Latest About Wild Patch Our Philosophy Processes & Ingredients

Latest

Need the perfect FATHER'S DAY gift?

NEW for Father's Day!! We have beautifully decorated Solid Belgian Chocolate Balls on Sticks or Belgian chocolate golf balls in packs of 12, beautifully gift wrapped, ready to send to your Dad. Just add a message to the gift tag and send it anywhere in Australia, condition guaranteed.

Or choose a large box of our fabulous filled chocolates at the SPECIAL PRICE of $58 (normally $75) just for the next month only! All our chocolates are GLUTEN-FREE, no preservatives, no artificial flavouring and made from premium Belgian chocolate. Made fresh to be eaten fresh. Or ask about our range of premium Belgian SUGAR-FREE chocolate.

How about signing up for our special Father's Day Chocolate Classes - something unique and fun to do WITH your Dad on Father's Day! Special price of $100 for two (if you come with your Dad!), 2-4pm, Sunday Sept 5. Or come and make your own chocolate gifts for Dad on Sat Sept 4, ready to give on Father's Day.

$10 freight anywhere in Australia, except for orders exceeding 3kg cubic weight (ie packaged over 32x24x19cm) and remote locations.

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Mother's Day Flowers in Chocolate! This Mother's Day give your mother flowers she can eat!

Fabulous chocolates with mouth-watering fillings, hand-dipped and decorated. As with all our chocolates, they are GLUTEN-FREE, no preservatives, no artificial flavouring and made from premium Belgian chocolate.

Send Chocolates and Mother's Day Gift Boxes Anywhere! Guaranteed Condition

Send a gorgeous Mother's Day Gift Box at the special price of $55 (plus $10 freight anywhere in Australia!)

About Wild Patch Chocolates

Belgian chocolate that is poured, shaped, drizzled over freshly made fillings. No preservatives, no artificial flavours. Wild Patch Chocolates has grown from a passionate hobby to an established boutique chocolate company. Located in Olinda, in the heart of the Dandenong Ranges, beautiful artisan chocolates are created from Belgian chocolate (Callebaut) with only the finest ingredients used in our mouth-watering fillings. Made fresh to be eaten fresh.

We send chocolates, gourmet chocolate gift baskets, and chocolate wedding favors anywhere in Australia and have become known for our creative chocolate making and chocolate courses.

First Steps

The movie ‘Chocolat’? Johnny Depp, Juliette Binoche… pouring chocolate onto a marble table, infusing cream with exotic flavours?

That’s what started our passion for Belgian chocolate making that has now become Wild Patch Chocolates. We send chocolates, take orders for chocolates online and teach others in our chocolate courses.

First Principles

Start with the finest ingredients, learn traditional methods from the experts, and taste food from around the world. Be passionate and a bit of a perfectionist - and when you've mastered that, you'll have to share it ... because you can't eat it all yourself!

Leave Things Out

We intentionally leave out all artificial flavours and preservatives. Our Belgian chocolates are all GLUTEN FREE. So when you get chocolate gift baskets, wedding chocolates, Easter or Christmas chocolates, you'll be getting fine ingredients without any additives.

Temper The Chocolate

Tempering chocolate is the process that gives Belgian chocolate its smooth mouth feel, beautiful shiney appearance and allows it to slip out of its mould, shrinking as it cools. There are several ways of tempering chocolate which we teach in our chocolate classes. Of course most other commercial chocolate makers use tempering machines to automate the whole process; however, at Wild Patch we only use traditional methods and temper all our chocolate by hand. Here are two of the most common ways of tempering chocolate. The Tabliering Method requires the couverture to be melted to 45°C. Two-thirds of this is poured onto a marble or granite slab and stirred with a spatula, allowing it to cool evenly. When it has cooled to around 27°C, it is poured back into the tank and mixed with the remaining one-third melted couverture. This allows the chocolate to reach its working temperature of 29-31°C (28-29°C for white chocolate, 29-30°C for milk chocolate, and 30-31°C for dark chocolate). The Seeding Method used unmelted chocolate buds to drop the temperature of the melted chocolate and to 'seed' it with the correct crystals. Melt the couverture to 45°C, then add one-third of this amount in unmelted buds and stir. Test the temper by dipping the edge of a plastic scraper into the chocolate and leaving it on the bench to dry. The chocolate should set within a few minutes and have an even colour, without visible oily streaks (if there are streaks, this means the chocolate was too hot). You will learn to recognise the temperature of chocolate from its look (its viscosity or fluidity) and feel (touch a spoon or paddle pop stick into the chocolate and place against your lower lip). Tempering chocolate by hand, however, can be a tricky business - best learnt from a professional. So come to one of our chocolate courses and learn chocolate making from our professional chocolatier (see Courses).

Devise Exquisite Fillings

Exquisite fillings are a whole other production which we teach in our chocolate courses (see Chocolate Making: Pralines). There are some great books around with recipes for basic ganache (generally made with cream, chocolate, glucose or inverted sugar and flavouring). Start with a recipe, try it out, modify it and apply the principles to other ingredients. You will only be limited by your imagination (and the success of your flavour combinations!). At Wild Patch Chocolates, we use fruit purees and concentrated extracts such as passionfruit, blood orange, wild strawberry and many other equisite ingredients. They are heated and poured over the chocolate to give the explosions of flavour our chocolates are known for (try our Passionfruit, Lime Jelly and Coconut, Strawberry and Balsamic Vinegar). Other complex flavours come from caramelising sugar in copper pots, steeping dried lavender flowers or rose petals in cream, or adding just the right amount of chilli oil to produce subtle ganache that is piped into chocolate shells or made into truffle balls (try our Smooth Caramel, Cappucino Cups and Chilli Chai). When you order our gourmet chocolate boxes, you get a variety of all the fabulous fillings in our Belgian chocolates for that season. So you'll have to come back for more to see what we've created next.

Select Only The Best

The principles for great chocolate making are common to all great food - start with the finest ingredients, learn traditional methods from the experts, and taste food from around the world. Be passionate (and a bit of a perfectionist) and when you’ve mastered that, you’ll have to share it … because you can’t eat it all yourself! After learning chocolate making and visiting chocolatiers all over the world, we now send chocolates all over Australia (and some of our customers send chocolates on to friends and family overseas - just to show them how well we make Belgian chocolates here in Australia!)