A $150 million project will transform the Cadbury Factory waterfront parklands in Hobart into the world’s most extraordinary chocolate experience.

Set to open in 2027 and developed by Simon Currant and Associates, the Chocolate Experience at Cadbury (CEC) will combine wonder, indulgence, and Tasmania’s rich provenance into a global benchmark attraction – a celebration of chocolate on a scale never before seen.

The project will celebrate a century of Cadbury in Tasmania while also showcasing the state’s finest producers, ingredients, and makers.

“This is a uniquely Tasmanian story that embraces 100 years of Cadbury, provenance, innovation and artisan chocolate production, with the entire State sharing in the benefits,” developer Simon Currant said.

Tasmanian architecture firm Cumulus Studio, together with world-renowned Art Processors — a David Walsh enterprise born from MONA — have helped to shape the creative direction of the project.

“Built on curiosity, invention, and joy, this is an active sensorial experience that brings the wonder of chocolate to life, inspiring discovery and connection through generosity and hands-on fun for all ages,” Tony Holzner of Art Processors said.

The design will take its cues from the adjacent Cadbury Factory, reimagining its pipes, machines, and conveyor belts into a hyperreal chocolate world.

Peter Walker from Cumulus Studio said  the CEC is an architectural embodiment of chocolate itself.

“…rich, layered, and unforgettable. It is a place where magic is not just seen, but felt, tasted, and experienced in every detail,” he said.

Visitors will journey through immersive spaces that celebrate Tasmania’s past, present, and future.

Highlights include Chocolate Central, the vibrant heart of the experience; the Premium Chocolate Studio, Build Your Own Bar, and Masterclass, where visitors create and indulge in exclusive Tasmanian-flavoured Cadbury chocolates; and the decadent Chocolate Lounge. The Immersive Chocolate Tour brings Cadbury’s 100-year Tasmanian heritage to life, through the Cacao Forest, Chocolate Lab, Factory Control Room, Taste Kitchen and Emporium.

The attraction is forecast to welcome 550,000 visitors annually, injecting $120 million into Tasmania’s visitor economy each year, creating 300-plus jobs during construction and 200 ongoing roles.

The project will be 95 per cent privately funded, with government support providing confidence for future success.

Toby Smith, President of Mondelēz International in Japan, Australia, and New Zealand, said, “Given the significant community benefits this project delivers, we’re excited to be on-board as the brand partner, helping to create a lasting tourism and economic legacy for the state.”

“Cadbury’s story runs deep in Tasmania, and by pairing that heritage with the best local produce, we will create a destination that locals are proud of and visitors will love,” Mr Currant said.

Construction is expected to begin in early 2026.