Dark, chewy caramel chocolates with roasted cocoa nib.

  • CategorySweet offerings
  • Address32 Waitoa Road, Hataitai, Wellington 6021Google Maps
  • Phone04-386 2974
  • Website
  • Operating hoursHataitai Shop: Mon-Fri 10.30am-6pm, Sat 10.30am-4pm, Sunday CLOSED
    Featherston St Shop: Mon-Fri 7am-6pm, Sat-Sun 10am-4pm>


  • Bohemein Black Devils | Runner-Up 2014
  • Bohemein Fresh Chocolates Bohemein Sea Salt Caramel Chocolates | Winner 2012

In 2012, his sea-salt caramel chocolates had the Cuisine Artisan Awards judges in raptures, and this year Wellington-based Czech chocolatier Jiri (George) Havlik (above) of Bohemein has taken it up a notch with the Black Devils, earning him our runner-up spot.

A dark, chewy caramel chocolate with the masterstroke addition of freshly roasted cocoa nib providing an addictive crunch, Bohemein’s latest creation certainly is devilishly good. The judging panel universally found the chocolates outstanding, commenting favourably on the perfect balance of textures and flavours and the beautifully dark, chewy caramel that wasn’t in the slightest bit too sweet.

George followed his pastry-chef older brother to New Zealand14 years ago when he was just 19. He’d been interested in chocolate since the age of 12, when he visited his brother in Belgium where he was working at the time.

George established Bohemein in 2005. The name reflects his Czech origins and the spelling is simply a variant on Bohemian for copyright purposes, but George reckons it helps him sell more chocolates as people come in the door to point out the name is spelt wrongly.

Since day one, Bohemein’s raison d’etre has been freshness. With all natural ingredients and no preservatives, the chocolates are made in the Bohemein workshop in Miramar and sold through the company’s two Wellington shops, as well as at Moore Wilson’s in the capital and Mercato in Christchurch.

Bohemein chocolates have a shelf life of just two weeks. The consumer is given a further four weeks to eat them but the “fresh-is-best” mantra is drilled into them. “If someone comes in for chocolates and says they’re going to leave them in the car for a few hours while they go shopping, we’ll tell them not to buy them.”

The Kiwi chocolate consumer has become more sophisticated over the years, says George. “When we started, people were a bit cautious – they didn’t know what it was about,” he says. “It was a bit of a roller-coaster trying to educate the market. Now people come in knowing what they’re looking for.”