We first stumbled upon Planet Cocoa at a local makers market, drawn in by their striking, joyfully illustrated packaging and quickly captivated by the story behind each bar. What we discovered was a chocolate brand with heart: one that places people and planet at the centre of everything they do. From their ethical sourcing to their low-impact practices, Planet Cocoa, Founded by Melbourne pastry chef Jeanette Macko, is proof that indulgence and integrity can go hand in hand. Naturally, we had to share their story.
Planet Cocoa has such a strong focus on ethics and flavour. Can you tell us how your sourcing philosophy shapes your chocolate—from bean to bar?
Crafting chocolate from scratch really captured my attention due to the cocoa sourcing element of it all. It was how Planet Cocoa started - with a keen interest in transparency of where the cocoa was coming from, as many mass-produced chocolates available for use and sale here in Australia (from Belgium, France, Switzerland) is often muddied with global conflict areas. Since I can choose where to source beans from, this means there is more transparency and a scope into what areas and farming communities are being supported with our trade. Every cocoa origin carries a unique flavour, much like coffee, and this shapes and influences every chocolate that is made at Planet Cocoa.
What role does transparency play in your relationships with growers, and how do you ensure they’re supported in meaningful ways?
Just to clarify, being at the small scale that I am, I am reliant on importers that deal directly with growers - I haven't been able to deal directly with the farms yet as that means I'd have to import containers worth of cocoa beans and I'm really not financially able to just yet! But when sourcing cocoa I ask questions relevant to the communities and areas ie, how is the environment being treated (chemically with pesticides or is it grown in a more organic way), what initiatives are set up to support their cocoa farming, is the trade price above market rate to support a living wage and business growth, can you verify that this cocoa product is slave-free.
How do you balance the integrity of small-batch production with growing demand from conscious consumers?
The quality of Planet Cocoa products is vital to the brand's growth and its future. The growing demand in craft chocolate is due to the ethics and the clean ingredients - in comparison to mass-produced confectionary/chocolate. There is value in these craft products and a wave of new-appreciation for slower made, healthier foods. I believe in the integrity of keeping the quality, ingredients and method the same and am looking at new machinery to support the growth (instead of looking into ways to cheapen the ingredients or reduce the amount of cocoa used). When a product is out of stock and customers come to purchase a restock, it's a valuable educational moment to mention why it's out of stock (slowly made or short supply of a specific origin of cocoa bean)
Sustainability is a core value at Bindle and Planet Cocoa. What steps are you taking to minimise environmental impact in your packaging and production?
Everything needs to kerbside recyclable in the product range of Planet Cocoa! From the inner kraft paper, to the glass reusable jars, it has been a considered choice to find ways to package chocolate in either a reusable or accessible way. During chocolate production, we crush the cocoa beans and seperate the outer husk from the inner nib. The cocoa nib is what is used for chocolate making and the husks are often discarded - we send ours to Killik Rum (a beautiful rum distillery in Belgrave) who upcycle it into a rum liqueur that keeps selling out!
What do you hope people feel or understand when they unwrap and taste your chocolate?
I do hope that when people unwrap a Planet Cocoa chocolate block, they can discover a little more about the chocolate making process - that every origin holds a different flavour profile and that chocolate is meant to be savoured, piece by piece connecting with the land where cocoa is grown.
Our three standard, true blue quick questions:
a. Favourite memory growing up as a kid in Australia?
Weekly family and community potluck lunches - my family is Polish so you can just imagine the amazing cakes and dishes that we were spoiled with. Food has always been a big part of my life!
b. Favourite place to holiday in Australia?
Bright, Victoria! As a lover of all things outdoors, this is our go-to spot during the warmer months to swim in the rivers, 4WD and enjoy the fresh alpine air on hikes and bike rides. Plus, not to mention the amazing apple farm in Wandiligong, wineries and food venues!
c. If you could invite three great Australians (past or present!) to dinner who would they be?
Cathy Freeman, Steve Irwin and Donna Hay!
