Hogarth Chocolate Makers

"Hogarth Craft Chocolate is born out of a passion for chocolate, craftsmanship and art.We source the highest quality cacao beans from around the world to create small batches of chocolate using traditional techniques. Our small factory is located in Nelson, New Zealand where we sort, roast, crush and classify, winnow, grind and conche, age, melt, temper, mold, and wrap all by hand.Our process uses minimal ingredients and is focused on preserving the natural flavours within the cacao to create a chocolate with a true cacao flavour, a flavour lost in industrialised processing."

We fell in love with Hogarth Chocolate many years ago when we tried the chocolate for the first time in Seattle at the NWFest. Happily we can now get them imported and offer them to you! Unique additions to fine flavour craft chocolate just can't be beat!

Licorice Caramel 35% Cocoa White Chocolate
This is one of those situations where the sum equals more than the parts. Licorice or caramel on their own are delicious but when combined create an unexpected sensation. The journey starts with a rich sweet caramel that slowly morphs into lingering black licorice that brings you back for more.
Kumara 46% Cocoa Milk Chocolate
Like Cacao, Kumara originally came from South America, traveling west through trading and landing in Aotearo(New Zealand) and Maori. In this chocolate, Kumara crisps are paired with Ecuadoran cacao, allowing the delicate, sweet Kumara flavour shine through.
Hazelnut Gianduia 45% Cocoa Milk Chocolate
Gianduia is a style of chocolate first conceived in the Piedmont region of Italy at a time cacao was scarce and hazelnuts were used in substitution, creating a new chocolate. Hogarth toasts New Zealand hazelnuts and grinds them together with cacao to make Kiwi style Gianduia, smooth and soft with pure hazelnut flavour.
Buttered Toast & Sea Salt 48% Cocoa Milk Chocolate
Capturing their morning ritual of slathering pure New Zealand butter over Vogels rye toast and making this savoury, salty delicious morning start available in chocolate! 
Monsoon 66% Dark Chocolate
Inspired by Hogarth's favourite South East Asian dishes, they have instilled 4 ingredients into this bar. A fragrant lift-off with Lime and Lemongrass, followed by the heat of Ginger and Chili and tamed with smooth 66% Ecuador chocolate. Spicy and fragrant. 
Manuka Honey & Cacao Nibs 70% Dark Chocolate
The honey used in this bar is collected from the happy bees foraging in the Western Ranges on Nelson, New Zealand. This honey has a strong punchy flavour and marries beautifully with the Ecuadorian cacao used in the bar.Cocoa nibs are sprinkled on the back of the bar for a crunchy little cocoa hit.

All bars are 70g, may contain milk, gluten, hazelnut