Atypic Chocolate stands out among South Melbourne Market's food stalls because it doesn't just sell chocolate, it makes it, right there in a small, humidity-controlled space you can see into from the aisle. Founder Charles Lemai, a French-trained pastry chef, learned the craft from a chocolate maker in Vietnam and brought the bean-to-bar process home to Melbourne with business partner Chi. Every stage happens on site: roasting the cacao nibs, dehusking, grinding to a paste, then refining flavour and texture before the chocolate is moulded into bars. The result is a range of single-origin chocolate in dark, milk and white styles, sold as tablets, gift packs and smaller treats, alongside chocolate-based pastries such as brownies and hazelnut merveilleux. In the warmer months the stall also serves chocolate soft serve, which tends to draw a queue on hot market days. Because the chocolate is made in small batches, the exact flavour profile can shift depending on the origin of the beans being used at the time, which is worth asking about if you're after something specific. It's a good stop for gifts, since the bars and packs travel well, but it's just as worthwhile for anyone curious to watch the process happen behind the glass before deciding what to buy. Atypic Chocolate trades on the market's usual days, Wednesday, Friday, Saturday and Sunday, from its stall in Aisle B.