Theobroma Chocolate Lounge Sylvia Park

About

The “Total Food and Beverage Concept” offering chocolates, Food, hot and cold chocolate beverages, chocolate desserts and other variations of chocolate.

Story

The “Total Food and Beverage Concept” offering chocolates, Food, hot and cold chocolate beverages, chocolate desserts and other variations of chocolate.
The Theobroma concept was conceived in response to the spiralling demand for high quality chocolates and chocolate beverages as an alternative to coffee. Theobroma is your one stop for delicious food and indulgent chocolate creations with most stores offering breakfast, lunch and dinner.

Proprietary recipes were developed and hand crafted to the highest standards in Melbourne, Australia.

Theobroma chocolates are exciting with exotic tastes and there is something for everyone and for every occasion. The chocolate range has Milk chocolate, Dark chocolate, White chocolate, coloured chocolates, chocolate liqueurs, chocolate truffles, chocolate beverages, chocolate desserts and other chocolate snacks. Theobroma Chocolate Lounge has created an environment where the consumption
of chocolate is an experience in itself. Luxurious, cozy and sensual, are feelings that best describe a visit to a Theobroma.

The showcase Theobroma opened in Melbourne in December 2006. The public’s response was phenomenal. The constant feedback was Theobroma’s chocolate and chocolate beverages were the best on the market along with their extraordinary Waffles, great food and all experienced within a pleasurable and relaxing environment.

Theobroma has now gone International with lounges in Australia, New Zealand and Malaysia. Customers have embraced our concept with great enthusiasm and we are expecting to continue our growth within established and new regions all around the world.

The concept was initially developed by George, an architect and designer by trade, and Theo Racovalis an award winning craftsman and chocolate connoisseur, as an alternative for an Australian market they judged to be ‘coffee’d out’. Theo and George established a small boutique chocolate shop in 2004 called Sokolata.

With Theo's knowledge in premium chocolate, it was decided to fill the void in the market with a high quality Australian alternative. They studied the chocolate market in Europe in planning for the concept and visited chocolatiers from Belgium to assist the team with latest technologies in chocolate making.