Australia’s iconic confectionery company Darrell Lea has launched its first ever white chocolate block, two years since launching its block range. This article first appeared in the August 2021 issue of Food and Drink Business.
Chocolate blocks joined Darrell Lea’s line-up in 2019. Since then, the range has expanded and the chocolate declared 100 per cent palm oil free, but the White Raspberry Bullet Block is the confectioner’s first white chocolate block addition.
The bar draws inspiration from its popular White Raspberry Bullets, with the white chocolate bar encasing raspberry liquorice and crunchy raspberry candies.
Stay tuned for more white choc offerings down the track.
Another addition to its block range is the Peanut Brittle Milk Chocolate Block, with Darrell Lea’s classic peanut brittle of roasted peanuts and crunchy caramel in a milk chocolate block.
There are also three new flavours in its Rocklea Road block range.
Rocklea Lea Road Caramel Milk Chocolate is loaded with salted caramel chips; Rocklea Lea Road Traditional Dark Chocolate is filled with marshmallow, coconut, and peanuts all smothered in Darrell Lea’s dark chocolate; and Rocklea Lea Road Honeycomb Milk Chocolate with a generous helping of chunky pieces of golden honeycomb.
From the first Rocklea Road invented in 1935 to today, Darrell Lea still uses the original recipe created by Darrell Lea’s father, Harry Lea. Marshmallows, blended with a mix of coconut and peanuts and then smothered in Darrell Lea chocolate.
It’s been a long Rocklea Road, around 6000 kilometres in fact, if you laid out all the Rocklea Road slabs that have been made.
