Lisette Armstrong - Vegan Chocolatier

Did you catch our latest chocolate tutorial?

Head Chef Tia and I caught up with Good Food & Wine Show & Prom Peru last week to show you how to make this delish heart.

Featuring direct trade Peruvian dark choc, freeze dried raspberry, pistachio and Peruvian cacao nibs.

Head over to Good Food & Wine to catch up and download the recipe from their blog.

We’ll also be at the Good Food & Wine Show in Sydney soon, so if you try it, please come and show us your photos!

🎨 EDIBLE ART 🎨

Cocoa butter + food safe pigments for our signature looks

It’s the day after Easter long weekend and we’re still doing this chocolate-for-breakfast thing right?

🐣🐰HAPPY EASTER 🐰🐣
So tired. So grateful. No words but will try later.
For now, marvelling over this stunning creation by the incredibly talented

Happy chocolate day! @ Treat Dreams

THE ISPAHAN: Lychee, Raspberry + Rose White Choc

Our Head Chocolatiere has done it again with this stunning bar that'll be a hit for Valentine's/ Galentine's Day. Inspired by world renowned French pastry chef Pierre Hermé, the creator of the Ispahan macaron, which carries this flavour combination.

This bar is filled with all the best, locally sourced, freeze dried fruits of lychee and raspberry, with crunchy toasted almonds all mixed through our ever popular silky smooth, almond based white chocolate. Finally, it's topped with more freeze dried lychee and rose petals.

Whoever says vegans can't have nice things hasn't tried this!

Image credit to the super talented

Let’s talk chocolate!

Wanna learn about chocolate directly from me? I’m teaming up with to bring you all the info in a workshop just in time for Valentine’s!

Join me for a vegan chocolate fundamentals workshop covering the following:
🍫How to temper couverture chocolate correctly (discussing 3 methods)
🍫How to work with compound chocolate
🍫The difference between couverture and compound chocolate
🍫What chocolate to use for different cooking situations
🍫How to use chocolate moulds correctly
🍫Troubleshooting common mistakes with chocolate
🍫This event will be LIVE and also recorded to view through Sara’s Patreon. It's $5 to join this workshop and you receive access to all previous workshops. To secure your spot see the event listing or go here: https://sarakidd.com/ ❤️

🏳️‍🌈 LOVE WON

Flashing back to Mark & Adam’s wedding the month after Australia said YES to marriage equality.

It was a long timing coming and an honour to be part of celebrating their day.

Several other same s*x wedding bookings followed that year and each one was a joy to see.

Mark and Adam gifted their guests with custom passionfruit bon bon boxes. They enjoyed our first ever dessert domes - a larger format of their guests bon bons 🏳️‍🌈

💎 Shine bright like a diamond

Finished Berries + Cream Bars lining up to get dressed in their packaging and hit the shelves.

🍋 Vegan lemon meringue tarts 🍋
One of our all time best sellers and back again tomorrow for at
📅 Sun 17 Jan
⏰ 9am - 4pm
🎪 Sydney Olympic Park, Cathy Freeman Park

Thank you for all the birthday wishes!
From this cake you’d be forgiven for thinking I’m a really old looking 5 year old!
This pic is from our .dreams 5th birthday in November. The benefit of having pastry chefs on staff and a chocolate range of your favourite flavours is they know exactly what type of cake to make to celebrate 🥳

Treat Dreams has been nominated by Nourish Magazine as Australia’s best vegan chocolate 🎉
If you love our chocolate, please jump on board and let them know. We’d love to make it official!

Thank you to Nourish Magazine Australia for this nomination! We are so thrilled to be recognised in this way.
If you love our chocolates jump into the link below to head to the voting page 😉

Https://bit.ly/nourishveganawards2020

Custom bon bons are one of our favourite things to make at Treat Dreams.

Flexing our creative muscle to bring Caitlin & Scott’s vision to life in edible art was a joy.

Caitlin & Scott are celebrating their anniversary week and our team took a trip down memory lane today remembering the process of creating these. It’s truly a delight to be part of your special occasions.

Bon bon styling inspired by wedding florals and forest moss.

Happy anniversary lovebirds!

Our team put in an incredible effort again this Easter 🐣

We’re so grateful that helped us thank them with delicious, colourful food (and even some cute little plants!) to our door over the last couple of weeks.

It meant we ate more than just chocolate 2nds too! Thank you Sina!

Normally on Easter Sunday, our spoons would have been used for the Egg & Spoon race, at our 4th Annual Easter Egg Hunt.

Instead I spent the weekend resting and preserving my spoons. Not actual spoons but the ones that represent my energy. As a business owner with Chronic Fatigue Syndrome, Easter generally leaves me crashing from pushing through for so long.

Add in managing Easter preparations in the midst of a pandemic and it meant I used a lot of nervous energy to keep going. Check out Spoon Theory to learn more.

I’ve relished the chance to have four days of no commitments, staying in, sleeping in, Netflix, catching up on overdue laundry, cat cuddles and cocktails with my love. There was even a smoothie, salad and some stretching. It’s the little things.

This week I’m focusing more on self care. How do you deal with burn out? What self care tips work for you?

Time to step out of the shadows! I’m Lisette Armstrong, Founder of Treat Dreams and Vegan Chocolatier.

On this page I’ll be talking all things small-medium business life, chocolate and we’ll see what else!

Had a great time talking with Sara Kidd as part of her Bake Like a Vegan Pro series.

We talked about starting Treat Dreams, choosing great quality chocolate, fair v direct trade plus managing a team and business through a pandemic.

Head over to her FB group to check it out. We covered a bit of ground!