Diamond Creek is where Chocolatier first started. The three Grisold brothers – David, John and Mark – bought the small chocolate company back in the mid-1980s and learned their craft there and now, twenty five years later, they’ve revamped the brand and want to share them with you.
I remember seeing a large and flat gold box with ‘Diamond Creek’ on it for a crazy $5 markdown at K-Mart several years ago, and John Grisold confirmed that I hadn’t imagined it. “Yes, we were trying to work out if we should relaunch the brand or not,” he said, “but it didn’t get the impetus it needed at the time.”
Now they’re trying again but this time they’re only available at Woolworth’s supermarkets who have bought the entire stock.
I’ll be honest and say that the cardboard box and the individually-wrapped chocolates that are thrown together inside don’t scream ‘quality’ or ’something you can give as a gift’, but then again, it’s the first-born of the now successful and respected Chocolatier company, so it’s not going to be crap to eat, is it?
Each box contains four flavours that all cleverly reference the ‘diamond’ of the company. The Brilliant Milk box has Brilliance (strawberry), Marquise (hazelnut praline); Solitaire (coffee) and Empress (caramel). When they’re out of their plastic wrappers they look rather pretty, don’t they?

At the top is the Marquise. This is a milk chocolate that contains a pretty decent hazelnut praline that has tiny chips of caramelised hazelnuts inside for something a bit extra. Hazelnut praline fans will find plenty to enjoy in this unassuming little square. Or diamond, depending on which way you look at it.
The Solitaire, on the right, has a white chocolate layer on top infused with tiny specks of ground coffee. Inside is a milk chocolate ganache with a coffee infusion. All elements worked perfectly and went down a treat with my hot morning cup of coffee. This could form a speciality box (or block?) all on its own.
Brilliance, on the left, is Chocolatier’s Strawberry Delice; one of their most popular chocolates. It smells distinctively of strawberries with a white chocolate ‘pink’ top covering a fruity milk chocolate ganache underneath. No wonder it’s one of John Grisold’s favourites as well.
At the forefront, the Empress has a dark chocolate top with a firm caramel underneath. ‘Firm’ in the sense that it’s not super-chewy and likely to yank your fillings out like a Fantail, nor is it super-dribbly like a too-warm Caramello; but like a beautiful, burnt-sugar toffee with a ganache texture. I love it when dark chocolate and caramel work this well together.
The Assorted Box has two of the same flavours inside – Empress and Marquise respectively – and two new ones, both in dark chocolate.
Excelsior – at the forefront- is a delightful berry and coconut creation. The clear flavour of coconut is evident at first with sweet and creamy berry thrills appearing soon after. I could eat box after box after box of just these little beauties.
Crystal – seen here at the top – has a dark chocolate shell with a white top rendered slightly greenish due to the tiny shards of mint chips mixed in with it. When you bite into the ‘fun’ top, there’s a lovely surprise: a dark chocolate, mint-infused soft toffee underneath. Delicious!

The presentation is clearly done to make them affordable and underneath the indifferent packaging, they most certainly are worth it.
And don’t forget the Lindt Chocolate Ball on Friday 6th August, to help fund a cure for FSHD. Frock up and have fun, or just donate to a very worthy cause!

Dr Lucy Burns is a blonde combination of Gretel Killeen and Pamela Stephenson and was sporting a black eye when we met,
We met up at the Lindt Cafe on Collins Street to talk about the upcoming FSHD Lindt Chocolate Ball to be held on Friday 6th August at the Hilton Hotel in East Melbourne.
When not fashioning chocolates into bouquets and organising the Lindt Chocolate ball, Lucy works as a doctor three days a week for the navy. Lucy became disillusioned with the profits-first, 6-minute-medicine style of general practice, which she was unable and unwilling to deliver. Her job at Navy involves looking after hospital patients and allows her to spend more time with them, which is ultimately far more rewarding. “I enjoy my work but have realised that life is about so much more than money – Better Than Flowers gives me a creative outlet and a specific area to direct my energies. Why not combine the challenge of establishing a business with making a difference to FSHD awareness and research?”


The smell of coffee and cream hits the nostrils as soon as the foil was torn open and the lovely embossed segments always look so inviting. And dammit it all, Love Chunks and Sapphire were hovering (they spring to life at the sound of the first tearing of the cardboard flap at the back of the Lindt pack like our dog does when we plonk her dinner bowl on the sink), so I had to share.














They taste like our Fantails but in rabbit poo form – ie hard little lumps. Like the Junior Mints, the chocolate is an after-thought and the main effort is put into gnawing away at the hard caramel until it softens, melts and disappears. One 52 gram box is considered a single serving, but I could barely make my way through a third of them.
On this visit I took my daughter Sapphire, my best buddy Jill and her daughter Lana. As first time visitors, all three of them inhaled the smell of fresh coffee (made by South Australia’s Barista of the Year) and warm chocolate when we walked in. The three of them ordered hot chocolates, and I asked for a mocha


A little birdy (who actually likes to refer to himself as Wally the Walrus) was brought back a pack of 


