Award-winning craft chocolate from Nelson!
When Nelson fisherman Karl Hogarth left for his OE to Southern and Central America he never imagined he’d be coming back with a career-changing passion for chocolate (and a new wife but that's a different story!)
It was tasting ‘real’ chocolate in Guatemala that spurred said change in career for Karl from catching fish to crafting fine chocolate.
Once back in Nelson, hard graft ensued as Karl studied and practiced his new art until his dream of producing his own quality bean-to-bar chocolate was realised.
Karl, along with wife Marina, source the highest quality cacao beans from around the world to create small batches of chocolate using traditional techniques. Their small factory in Nelson, New Zealand is where they sort, roast, crush and classify, winnow, grind and conche, age, melt, temper, mold, and wrap by hand.
The Hogarth’s search for exceptional cacao has lead them to the jungles of South America, the tropical islands of the Caribbean and sun drenched valleys of Northern Madagascar.
Each origin is carefully evaluated to see which combination of roast, conch and sweetness will bring to life the bean’s true nature, to create a chocolate that is a reflection of its origin.
Hogarth’s dark chocolate is made using only three ingredients: Cacao, Pure Cane Sugar and Pure Cocoa Butter.