This award-winning chocolatier in Emu Plains uses traditional methods to make chocolate bars with a traceable lineage from bean to bar. They’ve won two gold medals and three silvers for their Alto Beni bar, which is a 68 per cent chocolate named for the region in Bolivia where they source their organic cacao. Zokoko has an open and direct relationship with their growers in Bolivia and the Solomon Islands, who are invited to the factory on a regular basis to eat the finished products. From the café you can see the vintage Lehmann melangeur, which rolls the nibs of chocolate into a smooth paste before it’s mixed with organic sugar and refined and tempered. Watch the mesmerising churn of the chocolate as you drink one of their smooth and dark hot chocolates in the café.