Gabriel Chocolate in the Margaret River Wine Region of Western Australia isn't unusual for being a chocolatier in wine country. There are always a great number of them in any region renown for wine.
What makes Gabriel special is the way they treat their chocolate and the lengths to which they go to source the beans. Unlike other chocolatiers who buy their chocolate pre-mixed and pre-melted, here the bars you eventually eat have started out as raw beans delivered from places as far away as Sambirano, Ghana and Rio Caribe. The entire process takes place in-house and you can see the large burlap sacs of beans stacked in both the showroom and a small storeroom just off the main entrance.
Leave enough time to taste every variety of chocolate they've sourced as well as to listen to the elevator pitch by the staff member cutting chocolate next to the entryway. You're bound to learn something you never knew about one of the world's sweetest and most popular treats. There's also a cafe serving baked goods and drinking chocolate, as well as coffee, on site.