Cocoa and hazelnuts from Venezuela combine to make this gorgeous bar. Gianduia, originally from Italy, is silky and rich because of the added hazelunts, but originally the nuts were added when cocoa supplies were running low during the Napoleonic War!
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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