How a French chocolatier found his home in Bellbrae

FROM crafting sweets as a young boy in France to landing at the Great Ocean Road Chocolaterie, Allan Grandjean’s path into chocolate has been a globe-spanning adventure.

Based in Torquay, the head chocolatier has spent more than a decade shaping the flavours and identity of one of the Surf Coast’s most recognisable destinations.

A love of sweets came early. Encouraged by his father, Grandjean began experimenting as a child after the family shed was converted into a makeshift pastry kitchen.

He went on to train under leading European chocolatiers including Didier Goiffon and Andrew Pierre, building a foundation in classic technique before bringing those skills to Australia.

When the Great Ocean Road Chocolaterie opened in 2016, Grandjean stepped into the role of head chocolatier – and quickly began putting his own stamp on the offering.

“I really believe chocolate is about sharing and indulgence – 100g is just not enough,” he said. “We want people to still feel that sense of value, abundance and enjoyment when they come to the chocolaterie.”

 

Grandjean’s creativity often veers into the unexpected, with combinations like blue cheese and pear ice cream and candied bacon rocky road drawing plenty of attention.

“I love working with local influences and giving them a chocolate twist,” he said. “Even the look of some of my creations is inspired by the ocean and the beautiful night skies we get down here.

“One of my favourite examples is a truffle called Diamond in the Sky, which is a dark ganache with sea salt, decorated to look like a night sky. I love when a chocolate can tell a little story like that.”

That sense of play has been central to the chocolaterie’s seasonal events, including its rocky road and hot chocolate festivals, which give the team licence to experiment.

“I especially love developing crazy flavours for the festivals and coming up with things people would not expect,” Grandjean said.

“Those events bring so much energy into the business, and it is always rewarding to see people come in excited to try something new.

“It reminds you that chocolate is not just about taste – it is about surprise, memory and experience too.”

For Grandjean, the goal is simple: that visitors leave with a sense of discovery.

 

“The chocolaterie is all about wonder, generosity and creating moments that feel a little bit magical,” he said.

“So much care, time and creativity goes into what we make, and I want that to come through in the experience people have when they visit.”

But it’s not all experimentation. Like chocolate makers around the world, the Bellbrae team is also adapting to rising cocoa prices.

“We have had to be very thoughtful in how we respond,” Grandjean said.

“For us, that means planning further ahead, working closely with suppliers, reducing waste and making smart decisions around production and sourcing. At the same time, we were very clear we did not want to lose quality and generosity.”

The team also prioritises sustainability, sourcing all chocolate through certified supply chains.

Grandjean has visited cocoa-growing regions in Ghana and the Ivory Coast, experiences that reshaped his understanding of the industry.

“Sustainability is not just a label, it is about supporting the future of cocoa and the people who grow it,” he said.