Sweet things from right here in Canberra: meet the team from Jasper and Myrtle Chocolate 

If you have ever stopped at the Jasper and Myrtle Chocolate stall at the Market and found yourself lingering a little longer than planned, you will understand exactly why this Canberra chocolate maker has earned such a devoted following. 

Founded in 2015 by Li Peng Monroe, Jasper and Myrtle is a small, handmade, bean-to-bar chocolate operation based in Fyshwick. The name is a love letter to Australia. Jasper is a semi-precious stone found in Western Australia, where Li Peng spent many years. Myrtle is a native herb from Northern New South Wales, the home of her partner and co-owner, Peter. 

From Bougainville, with care 

At the heart of everything Jasper and Myrtle make is their cacao, personally sourced from Bougainville in Papua New Guinea. The relationship began at the inaugural Bougainville Chocolate Festival in 2016 and has grown stronger ever since, most notably with the Linnix family, whose beans now feature in two Jasper and Myrtle products that have won gold medals in Australia and internationally. 

For Li Peng, being directly involved is non-negotiable. “It is critical for us to be directly involved to control quality and be able to inform and assure customers,” she says. They have even run training programs for a local Bougainville chocolate maker at their Fyshwick facility. 

Twenty-nine awards and counting 

Since they began, Jasper and Myrtle have scored 29 awards across Australia and internationally. Seven Australian, and 22 overseas. For Li Peng, the recognition is meaningful but grounding. “These awards are a guide that we are on the right path making world class chocolate. While most customers are impressed when we tell them about the awards, repeat customers have come back on the basis of the quality of the product.” 

Begin your chocolate journey 

Never tried Jasper and Myrtle before? Li Peng recommends starting with the classic 66% dark chocolate. “This chocolate gives you an idea of the richness of Bougainville cacao and the flavours that they impart.” From there, venture into the flavoured dark bars, or try the 45% milk chocolate with its malted caramel notes. Their best seller- the Lemon Myrtle and Macadamia Milk Chocolate – is a firm favourite with visitors and locals alike. “This bar travels overseas more than we do,” Li Peng laughs. 

You can taste the full range at their facility on Dairy Road in Fyshwick, or head to their stall at the Market on a Saturday morning. 

Easter with Jasper and Myrtle 

Easter is a highlight on the Jasper and Myrtle calendar. This year they have hand-painted Easter eggs, Easter bunnies and bunny lollipops in dark, milk and white chocolate, all made in deliberately small batches of no more than 200 pieces each. “Come early to have the best pick of our products including our Easter range,” Li Peng says. 

Their full range will be at the Market this Saturday 28 March, including chocolate bars, Rocky Road, drinking chocolate and chocolate hazelnut spread. This Saturday is your last Market before the Easter break, so make it count. 

More than a stall 

Ask Li Peng what she loves most about being part of the Capital Region Farmers Market and the warmth in her answer says it all. 

“As a small local artisan maker, we love the support we receive from the local Canberra community who come out in force to see us every week. The stallholders are like family. Over the years, some of our customers and other stallholders have become close family friends and coming to the Market every week feels more like a social event.” 

That kind of community is hard to manufacture and impossible to fake. It is what makes the Capital Region Farmers Market worth getting out of bed for on a Saturday morning.