Tucked away between the streets of Wellington resides the clean, comfortable, sleek interior of Wellington Chocolate Factory.  Please call me Charlie because I want to call this place my new home and frolic through the factory with a bar of salted brittle caramel in both hands, with chocolate dribbling down my chin and a wild look in my eye. (Too much? What’s too much?)  The factory’s chocolatiers traverse the continents in search of the best beans to bring home ethically.  Special 18th century “artisan methods” are used to create the tastiest organic chocolate to sell throughout New Zealand.

I love chocolate.  It’s one of my wild dreams to work in a chocolate factory and learn all of the in’s and out’s of the luxury chocolate trade.  Over the last year, I have made it a hobby to collect different chocolate bars as travel gifts for my boyfriend to taste when I come home.  We’ve had chocolate from Belgium, Ireland, England, New Zealand, Australia, Austria, and so on, with cocoa beans from Bolivia, Columbia, Venezuela, and other cocoa bean-rearing countries that we could only hope to visit some day.  I know I have a lot more chocolate to taste in this world, but tasting the chocolate from Wellington Chocolate Factory is the first and only time in my life I have ever thought, “I think this is the best chocolate I have ever had.”

When I visited, I stopped in to taste a few chocolates, have a coffee, and read my book.  They offered to top the coffee of with some of their homemade chocolate, which was delightful.  Wellington Chocolate really can be considered a “treat” since each bar goes for $11.50-13.50NZD a pop.

My absolute favorite—that I’m salivating for as I write this—is the salted brittle caramel.  It’s rich, strong, buttery, salty.  This chocolate is remarkably unique in taste.  It’s just so good.  I can’t really find any other way to say it.  Go see for yourself.

5 Eva Street

Wellington, New Zealand