I immersed myself in anything creative - photography, pottery, painting, interior design, travel - but it was the caramel apples that first sparked something in me.”

For seven years in Northern California, chocolate was not yet the destination but the thread running quietly through Christina's days. “I’d take visiting friends and family to the caramel apple factory where crisp Granny Smith apples were dipped in soft caramel, rolled in toppings, and drizzled in chocolate. That mix of sweet, tart, and savoury was unforgettable.”

Volunteering at the Rocky Mountain Chocolate Factory only deepened the pull. “At one point I looked into bringing the concept back to Australia, but they thought the market was too small. Instead, I threw myself into learning chocolate in every way possible.” Training in culinary arts, working in a boutique studio in Saratoga, hosting tasting parties for friends - California planted the seed.

“It gave me the belief that anything is possible. There was more encouragement for entrepreneurial spirit, and that confidence stayed with me when I returned to Melbourne.”

Christina's first chocolate sculpture was for her sister’s engagement. “From there the journey began.”

Handcraft has always been central. “There’s a finish, a detail, and a soul in handmade work that machines simply can’t replicate. The swirls in our orbs come from how the first layer is swirled by hand in the mould. Putting flowers together petal by petal is a delicate process and it is the most satisfying.”

The language of floristry recurs often. “Back then, I would take single flowers and arrange them into something that made people say ‘wow.’ Now my medium is chocolate. Like flowers, chocolate can be bought for yourself, given as a gift, or become a centrepiece at an event.”

Ethics are as important as aesthetics. “We work with premium couverture chocolate suppliers who are transparent and take responsibility for their sourcing. Our main supplier is B Corp certified, which means their practices are audited for sustainability and ethics. That gives us confidence that what we’re working with is aligned with our own values.”

When Christina discovered Kyneton, it felt familiar. “It had a vibe that reminded me of Northern California - the people, the food, the wineries. Opening in Kyneton felt natural, the chocolate followed me here.”

Now, Trentham is headquarters. “I have big plans for immersive workshops, tastings, and chocolate theatre. Both spaces are about connection: welcoming people into
my world and making them feel part of it. I feel like the spaces are an extension of my home.”

The Orbs, still a signature after twenty years, began with a question. “Why did all bonbons have fillings? What if you just wanted pure chocolate, or a small taste of a flavour without committing to a whole bar?”

She resists the label of chocolatier alone. “I used to be a florist, and now my medium is chocolate. The way you can design with flowers - sometimes delicate, sometimes bold, sometimes sculptural - is the same way I approach chocolate. At the end of the day, I’d say I’m both a chocolatier and an artist.”

Workshops offer another kind of artistry. “The moment I love most is when people lose their fear of chocolate. Suddenly, it clicks for them when they realise it’s possible to try at home.” Another turning point comes when she explains cacao’s long journey. “A single cacao tree only produces about 20–30 pods a year. Once those pods are harvested, fermented, and dried, that’s just enough beans to make one to two kilos of chocolate. That’s a lot of trees when you think about how much chocolate we consume.”

Every commission is bespoke. “It can be a gift-boxed logo, a replica of a townhouse, or a two-metre sculpture. You think about the occasion, the space, and the mood you want to create, then design something that will elevate the experience. The most rewarding part is being part of someone’s special moment.”

“Chocolate is global, but connection is local.” Christina sources couverture from France, Switzerland, and Italy, but turns to Australian producers for honey, fruit, and spices. “That combination creates chocolates that are both world-class and rooted in our region.”

Tourists often arrive expecting sweets, and leave astonished. “They often say they had no idea chocolate could be presented in such a creative, artistic way. That moment of wonder never gets old.”

What’s next? “Always new flavours, always new collaborations. Trentham is giving us a base to dream bigger. Chocolate can mark everyday moments or become something extraordinary. That’s what excites me." finding new ways for people to experience chocolate not just as food, but as art and celebration.”

Sisko Chocolate
Christina Tantsis
5 Albert St, Trentham VIC 3458
Monday - Friday 10am - 5pm
Saturday - Sunday 10am - 4pm
@siskochocolate
siskochocolate.com

SISKO CHOCOLATE
CHRISTINA TANTSIS

STORY BY MAHMOOD FAZAL
PHOTOS BY KAIYA RAE