Dangerous Chocolate makes handmade chocolate in small batches at its factory shop in Springfield, Rotorua, on Otonga Road. The range includes moulded bonbons, naturally flavoured cut caramels, truffles, Easter eggs and gift boxes, made with Callebaut couverture and with no artificial flavours or preservatives. The business was started in 2013 by a German-born chocolatier who trained in France and still travels there for training.
The website lists a bag of passionfruit pavlova truffles at $20.00 as at 2026, and hot chocolate bombs at $6.50 to $8.50 as at 2026. Christmas tree decorating classes are scheduled for several dates in December. The chocolates are made fresh, so returns are not accepted, though problems with an order can be raised with the shop. The products are made in a place where nuts, wheat and milk are processed, and no peanuts are used on the premises.