Chocolate On Purpose is a fully Indigenous Australian owned business specialising in handmade chocolates that blends native plants, supplied by local Indigenous producers, with ethically sourced cocoa.
Fiona Harrison and her “chocolicious buddy” Jo had been looking for a way to bring the healing properties of Australian superfoods to the people.
After studying aromatherapy, they serendipitously, discovered that medicinal elements of native plants can easily be fused with cocoa resulting in uniquely flavoured chocolates packed with health benefits.
That’s how the idea of creating Chocolate On Purpose was born.
Key Points
- Indigenous Australian Plants comprise superior antioxidant capacity, as compared to other Superfood fruits like blueberry.Oxidative stress causes disease and Cacao & Indigenous Australian plants have been scientifically proven to prevent this.
- Fiona’s favourite ingredient is the macadamia nut, one of only two types of nuts known to lower cholesterol.
Talking to NITV Radio, Fiona Harrison explained that their purpose is beyond making and selling chocolate emphasizing that for them chocolate is only a vehicle.
Their handmade chocolates blend native ingredients selected not only for their unique flavours but also for their medicinal properties using knowledge passed on from their Elders.
“Our vison is to create chocolate flavours that showcase Australia’s Indigenous botanicals and the fact that they are our superfoods, more powerful than the Amazonian superfoods that most people know about.”
“And within that to ensure that our Indigenous people are respected for their wisdom and honoured for their culture.”
Fiona Harrison further stressed that Chocolate On Purpose seeks to support not only Indigenous farmers who adhere to sustainable farming processes but also promotes social justice using ethically sourced cacao.
Their cacao comes from West African suppliers who are all members of Cacao Horizon, an organisation dedicated to giving the cacao farmer a fair price, fights against child slavery and helps participating farmers to grow their villages by empowering them and teaching them sustainable entrepreneurship.
Fiona Harrison and Jo have perfected the art of blending native plants in their chocolates including the wild rosella, the Illawarra plum and lillipilies.
