This Easter, we’re following the Bilby

Easter has officially launched at Chocolate On Purpose! 🐣

This year, I’m inviting you to choose a different kind of Easter in Australia.

Not louder. Not more.

Just more present.

You can shop our Happy Easter chocolate bars (perfect for thoughtful little moments), or choose the Easter Chocolate Gift Bag, which includes a free Bilby Taste Trail activity.

And yes, Easter in the Chocolate Factory is playful.

It’s playful on purpose, with an invitation to pause, notice, and taste with intention.

What’s in the Easter range

I’ve kept the Easter offering simple, intentional, and easy to gift.

• Happy Easter Bars (individual bars for small-but-special gifting)
• Easter Chocolate Gift Bag (a curated Easter chocolate gift, plus a free Bilby Taste Trail)

If you’re gifting for a team, an office, a client, a family table, or a friend who deserves something better than last-minute, the Gift Bag is designed to do one thing well: help people slow down long enough to actually taste.

Shop the Easter range: Happy Easter chocolate bars or the Easter Chocolate Gift Bag.

The native ingredients (and what they bring to the chocolate)

Girri Girri (Lemon Myrtle)

Girri Girri is a glossy, deep-green leaf with a clean, bright aroma that reads as “lemon” before you even taste it. When it’s ground and folded into chocolate, it doesn’t taste like lemon juice. It tastes like lemon zest and lemon blossom, more perfume than sour.

• Appearance: Fine green flecks (depending on the grind), soft leafy powder.
• Aroma: Fresh lemon peel, citrus blossom, a gentle herbal lift.
• Taste: Zesty-citrus top note, then a warm, tea-like finish.
• Mouthfeel: Light and clean, like it “clears” the palate rather than coating it.

Modern science: Lemon myrtle is known for its naturally high citral content, which is the compound responsible for that strong lemon aroma. It’s also studied for antioxidant and antimicrobial properties. 

Munthari (Muntrie Berry)

Munthari is small, dark and jewel-like, with a flavour that can surprise people: sweet and spiced, like stewed apple with a hint of juniper. It’s not loud. It’s layered.

Provenance: Grown & freeze dried by our fellow Indigenous Business Partner, Kaiyu Superfoods on Ngawait Land.

• Appearance: Tiny berry pieces or fine fruit powder, deep purple-red tones.
• Aroma: Soft berry, apple skin, warm spice.
• Taste: Sweet-spiced fruit, gentle tartness, a lingering “orchard fruit” finish.
• Mouthfeel: Slight fruit-tannin grip at the end (in the best way), then it melts away.

Modern science: Muntrie berries are described as antioxidant-rich in published research on native berries. We frame this as “contains naturally occurring antioxidants,” without implying treatment or prevention of disease.

Ooray (Davidson Plum)

Ooray is a deep red-purple fruit with a bold, tart personality. Think: plum skin, berry wine notes, and a bright tang that makes dark chocolate feel even more alive.

• Appearance: Deep magenta-purple fruit tones when powdered, a rich, winey colour.
• Aroma: Fruity and sharp, like berries warmed in a pan.
• Taste: Tart plum and berry, a clean sour edge, then a long, dark-fruit finish.
• Mouthfeel: A mouth-watering tang that makes you want the next bite.

Modern science: Davidson plum has been studied for its anthocyanins (the pigments that give it that deep colour) and antioxidant capacity. 

The experience: the three bars (chocolate and native ingredient together)

White chocolate + Girri Girri (Lemon Myrtle)

This is the bar for people who love softness, creaminess, and a bright lift at the end. The white chocolate brings the comfort. Girri Girri brings the clarity.

Aroma: Creamy vanilla and cocoa butter warmth, followed by a clean lemon-zest perfume.

Taste:

• First bite: Sweet cream and vanilla.
• Mid-palate: Girri Girri rises like citrus blossom and lemon peel.
• Finish: Clean, gently herbal, with a “fresh air” feeling.

Mouthfeel: Fast, silky melt. The citrus note keeps it from feeling heavy, so it finishes light.

Milk chocolate + Munthari (Muntrie Berry)

This one is generous and grounding. Milk chocolate gives you caramel warmth. Munthari adds that orchard-fruit spice that makes you slow down and try to name it.

Aroma: Caramel-toffee notes from the milk chocolate, then a soft fruit-and-spice lift.

Taste:

• First bite: Milk chocolate, caramel, a gentle cocoa roundness.
• Mid-palate: Munthari comes through as sweet apple skin and warm spice.
• Finish: A creamy sensation of molten gold honey, with a tart edge that keeps it balanced, not sugary.

Mouthfeel: Creamy, lingering melt with a slight fruit-tannin “grip” right at the end that invites another bite.

Dark chocolate + Ooray (Davidson Plum)

This is the bold one. Dark chocolate brings depth and a little bitterness. Ooray brings brightness and tang. Together, it tastes like dark fruit and clean night air.

Aroma: Deep cocoa, then a sharp berry-plum note that feels almost wine-like.

Taste:

• First bite: Dark cocoa, rich and steady.
• Mid-palate: Ooray flashes bright: tart plum and berry.
• Finish: Long, dark-fruit linger with a mouth-watering tang.

Mouthfeel: A slower melt than milk chocolate and white chocolate. The tartness makes the finish feel crisp, not heavy.

This Easter, we’re following the Bilby, not the Bunny

In Australia, the Bilby is our Easter story. A small, resilient native animal with a big job to do, surviving against the odds.

So this year, instead of chasing the usual Easter rush, I’m choosing a different guide.

Her name is Balbu.

Balbu is a Bilby (Bilbi, in Wiradyuri). And in our Easter story, she’s not here to perform.

She’s here to gently change the pace.

Meet Balbu: the guide who changes the way we taste

Balbu has been watching us.

Rushing.

Multitasking.

Treating Easter like a to-do list.

That sugar-rush, Bunny-style energy. All hop, no hush. All hype, no savour.

So this year, Balbu didn’t hide eggs. She hid a Three Bite Flavour Trail.

Not a scavenger hunt.

Rather, a small invitation to pause and notice.

To step out of “busy”.

To sit down with good chocolate and give it the respect it deserves.

The Bilby Taste Trail: a tiny ritual with a big impact

The Bilby Taste Trail is included free with the Easter Chocolate Gift Bag. It turns the chocolate into a shared moment, a mini tasting adventure you can do at home, around a family table, or in a workplace kitchen where people usually only talk about deadlines.

Here’s the simple rhythm Balbu asks us to follow:

• Smell (before you taste)
• Snap (listen to the chocolate)
• Taste (slowly)
• Slow melt (let the flavour tell the truth)

It sounds small. But small things are often where change begins.

Why I made this (and why it’s bigger than Easter)

Chocolate On Purpose® has always been about more than chocolate.

It’s about how we choose to do things. How we source. How we tell the truth. How we honour Country. How we open doors for Aboriginal women, with employment that honours skill, lived experience, and Culture.

And how we create a supply chain where Indigenous growers and makers are not an afterthought.

This is why the Bilby matters to me.

Balbu’s trail is a metaphor for supply chain, yes. But it’s also a practice.

Because when you slow down enough to taste properly, you start to notice other things too:

• who made what you’re holding
• who benefited (and who didn’t)
• what was taken from Country, and what was given back
• what “good” actually looks like when you’re not rushing
• how we build opportunity for Aboriginal women, especially those who’ve been told it’s too late to start again

Where Balbu leads us: Yindyamarra Winhanganha

Balbu doesn’t teach Culture. She invites respectful behaviour. She invites you to treat the chocolate, the moment, and the people around you with care.

And at the end of the trail, she gives that way of being a name.

In Wiradyuri, it’s Yindyamarra Winhanganha: to know harmony, gentleness and respect for self, others and Country.

That’s what I want Easter to feel like. Not performative. Not frantic. Just connected.

Your Easter invitation

If you’re craving a more meaningful Easter this year, start here:

• Choose an individual Happy Easter chocolate bar for a small, beautiful gift
• Or choose the Easter Chocolate Gift Bag and follow Balbu’s free Bilby Taste Trail

Let it be simple.

Let it be delicious.

Let it be a small practice of Yindyamarra Winhanganha.

Mandaang guwu (thank you) for choosing quality over compromise. For choosing collaboration over mass production. For choosing Yindyamarra 💛

With care and connection,
Fiona Harrison
Founder & Chief Chocolatier
Chocolate On Purpose® | Chocolate For Good™