Sisko Chocolate

Specialties

Combining the principles of design with the decadence of fine couverture chocolate, Sisko Chocolate produces a range of custom chocolate indulgences and meticulously handcrafted designs, with each created to entice people of all ages and complement the theme of any event.

Whether it be as a gift or for a birthday, engagement party, wedding reception, corporate affair or product launch, each of their edible works of art and delicious designer treats, adds a distinctive chic element to an event. Popular ideas include chocolate sculptures, table centrepieces, chandeliers and chocolate floral arrangements or luxurious chocolate spheres, orbs, butterflies and birds.

Bonbonierre — tablecentres — showpieces — cake alternatives — cake toppers — birthday gift — chocolate workshops — chocolate appreciation evenings — dessert buffet — sweet tables — hot chocolate

History

Established in 2007.

Christina’s passion for artisan food arose after living in the Californian wine country for 7 years. She completed a Culinary Art Program and made it her mission to learn as much as she could about the properties of chocolate. She then worked as an apprentice in a fine chocolate store before returning to Melbourne in 2007 to work with Australian Chocolate Master, Paul Kennedy, assisting him to prepare for the World Chocolate Masters in Paris. These experiences further inspired Christina to challenge the status quo and extend the boundaries of how chocolate could be used creatively and enjoyed aesthetically.

In 2009 Christina opened the Sisko Chocolate studio in Hawthorn. A boutique studio that specialises in customised chocolate creations.

Meet the Business Owner

Christina T.

Business Owner

Christina’s passion for artisan food arose after living in the Californian wine country for 7 years. A qualified Floral Designer, she completed a Culinary Art Program and made it her mission to learn as much as she could about the properties of chocolate. She then worked as an apprentice in a fine chocolate store before returning to Melbourne in 2007 to work with Australian Chocolate Master, Paul Kennedy, assisting him to prepare for the World Chocolate Masters in Paris. These experiences further inspired Christina to challenge the status quo and extend the boundaries of how chocolate could be used creatively and enjoyed aesthetically.

Head Chocolatier at Sisko Chocolate, Ian Burch has over 20 years experience in food and hospitality. Named the 2006 UK Pastry Chef of the Year, Ian has embraced his new passion CHOCOLATE! at Sisko Chocolate.