This is a low sugar bar, but the quality of beans and the careful roasting means this isn’t a bitter but a soft creamy nutty delight. The beans come from the Hacienda Victoria plantation where they are grown, harvested, fermented and dried using sustainable practices. You can see why Karl picked these beans for a strong bar.
Karl and Marina Hogarth make their bars in a small factory in Nelson, New Zealand. They use minimal ingredients aiming to truly feature the amazing flavours found in high quality cacao beans sourced from small sustainable farms. The small batches are made using traditional methods and they wrap everything by hand.
Hogarth Craft Chocolates are truly some of worlds prettiest. This is another bar that could easily be wall art. The mould tells the story of Karl’s sailing past as well as the journey that their cacao takes to get to New Zealand.
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