Schoc - Elegant Beginnings

In December 2002 Schoc Chocolates was born. In a tiny turn-of-the century cottage, in gourmet Greytown’s main street (the original confectioners shop), owners and creators, Roger Simpson and Murray Langham opened their doors to their sumptuous hand-made chocolates and small Chocolate Therapy studio.

Schoc Chocolates is a unique blend of gourmet chocolate and self-exploration. We combine the joy and health benefits of consuming quality chocolate with a deeper understanding of one’s inner self.

With 60 flavours in the tablet range alone - there is a chocolate that is perfect for you. From classic strawberry or heavenly caramel to the more challenging - and hugely popular - whole lime and chilli., sea salt, pink peppercorn,  to name a few. Click here to see the extensive list of tablets, packaged in their distinctive branded pouches.

The Chocologists

Murray Langham.  I am a therapist, counsellor, facilitator and author.  I first became aware of the possibilities of chocolate through my early work as a chef and restaurant owner.  My interest in people developed and so I studied and gained diplomas in clinical hypnotherapy, neuro-linguistic programming and counselling. I am also a qualified Culinary Judge.  I have come full circle and am happily back working with food (chocology) as a means of therapy.  I have been invited to demonstrate chocolate cooking techniques on TV in New Zealand, for the BBC, for Martha Strewart and for the Aussie show - Surf the Menu.  I continue to enjoy interpreting personalities through chocolate for both the famous and the not-so-famous.

Roger Simpson .  As New Zealand-born artist I have painted and exhibited internationally. In addition to this I am art teacher and am qualified in Radical Spiritual Therapeutics. I have contributed to the community arts  for some pioneering work developing therapeutic environmental and horticultural programmes for people living with addictions. This work won a community award.  I designed and illustustrated both Chocolate Therapy books.  I continue to hand paint Schoc chocolates.

Trading Fairly

Our chocolate beans are sourced from Tanzania, Java, Papua New Guinea, Cuba, Ecuador, Grenada, Dominican Republic, Ghana, Trinidad, Madagascar and Sao Thome. Chocolate from these gourmet beans has a minimum amount of sugar added for flavour enhancement. Importantly, all our growers are treated fairly and respectfully. We would not have it any other way.

The flavourings are organic, where possible, and sourced locally - some from Roger’s home garden. No extra sugar [apart from caramels] or any preservatives are added and only whole and real flavours used. The base chocolate is hand-crafted using classic techniques.