Hogarth Chocolate
Bean-to-Bar Chocolate from New Zealand
Hogarth craft chocolate is born out of a passion for chocolate, craftsmanship & art. Using the highest quality cacao beans from around the world, Hogarth creates small batch, award-winning chocolate.. Their small factory is located in Nelson, New Zealand where they sort, roast, crush and classify, winnow, grind and conche, age, melt, temper, mold, and wrap all by hand.
The process uses minimal ingredients and is focused on preserving the natural flavors within the cacao to create a chocolate with a true cacao flavor which is typically lost in industrialised processing. Together with Ana Aceves of Sugarcube Studios, Hogarth developed a chocolate bar and packaging design which illustrates Karl’s journey from sailor to chocolate maker, and the voyage the cacao takes to reach our distant pacific island.
The Founder:
Karl started a life at sea at the ripe old age of 16, straight out of school he went fishing. Working his way up the ranks he became a skipper of his own trawler by 26, often taking 3 week voyages out into the Pacific, 4 days “steaming” away from the nearest land, or down to the Auckland Islands deep in the Southern Ocean, working in atrocious sea conditions with nowhere to shelter. After 20 years of battling the oceans he hung up his sea boots to take a course of study, gaining a business degree in 2007.
Shortly after university he embarked on a long overdue OE which took him through Indonesia, Malaysia, Thailand and continued through Mexico, South and Central America. During this trip he had two life changing experiences, he met (soon to be wife) Marina in Buenos Aires and he “discovered” cacao in Guatemala. With both he thought…where have you been all my life? …..and why haven’t we met before?
Trying real cacao for the first time got Karl thinking about how chocolate is made and where it comes from. He started to investigate and soon found how to make chocolate at home. After some time, Hogarth was born, and now produces globally-recognized chocolate.
Shop All Hogarth Chocolate
Guayaquil Ecuador Monsoon 66% Dark Chocolate Bar with Ginger, Chili, Lime & Lemongrass
Hogarth has had many requests to bring back their original chili chocolate bar, but they thought a simple chili bar would be too boring, so they have been working on this concept of capturing the flavor of a South East Asian curry.
Its taken Hogarth a long time to pull it together but they are very proud of this bar because it soo delicious. Ginger, Chili, Lime and Lemongrass is infused into this chocolate. The initial flavor comes from the ginger and lemongrass, then it develops over time and you get a sense of the lime and cocoa, later the heat of the ginger and chili kick for a mild burn, its not too hot, just right.
Aromatic, invigorating, unique.
Licorice Caramel 35% Caramelized White Chocolate Bar with Licorice
When licorice and caramel are combined they create a marvellously unexpected flavor bomb. Hogarth has caramelized white chocolate and added pure licorice, it’s unbelievably good!
The journey starts with rich sweet caramel slowly morphing into lingering black licorice, the flavor stays with you for awhile, bringing you back for more…
Licorice lovers will fall totally for this bar.
Guayaquil Ecuador 48% Milk Chocolate Bar with Buttered Toast & Sea Salt
Here Hogarth has captured their morning ritual of slathering pure New Zealand butter over rye toast. That savory, salty delicious morning get up and go… is now available in chocolate! Yum.
Hogarth uses Vogels Original to flavor this bar, that’s right…there is actual bread in the chocolate! Combining Ecuador cocoa, butter and Vogels, Hogarth has created a buttered-toast flavored bar.
Guayaquil Ecuador Hazelnut Gianduja 45% Gianduja Chocolate Bar
Combining 30% locally grown hazelnuts with cacao, Hogarth creates a rich semi-sweet Gianduia bar.
Gianduia is a soft hazelnut chocolate, smooth and velvety due to the hazelnut oil lowering the melting temperature of the chocolate. The resulting experience is a silken mouth feel and lingering roasted hazelnut flavor.
The original Gianduia came from northern Italy. Legend tells us that cocoa supplies were limited during the Napoleonic Wars so a chocolate maker in the Piedmonte region added roasted hazelnuts to supplement the cocoa, and Gianduia was born.
Anzac Biscuit Guayaquil Ecuador 53% Milk Chocolate Bar with Oats & Coconut
Hogarth loves ANZAC biscuits. Especially when dipped in a cup of tea! They wanted to capture the sweet, buttery, coco-nutty yumminess of the ANZAC Biscuit into a chocolate bar.
Hogarth grounds rolled oats into chocolate, along with dark brown sugar & salty butter to give it the oaty, buttery, golden syrup-y flavor, then they’ve added pieces of coconut into the bar to mimic the coconut of the ANZAC Biscuit.
The flavor is instantly recognizable as their Kiwi favorite, the ANZAC Biscuit….with chocolate.
34% White Chocolate Bar with Maple & Walnut
Maple and Walnut, the irresistible classic, is a marriage of sweet and nutty. Here Hogarth has made a maple-flavored white chocolate laden with walnut pieces, unashamedly sweet and wholesome with a soft crunch.
All Hogarth’s chocolate is ethically made using fairly traded & traceable cocoa beans, organic & fairtrade cocoa butter and sugar.
Guayaquil Ecuador Root Beer 68% Dark Chocolate Bar with Candied Orange Pieces
Here Hogarth has re-created classic Root Beer flavor by combining three spices, sarsaparilla, liquorice and ginger with cacao and orange. The resulting chocolate is wonderfully aromatic and refreshing, with candied orange pieces for a sweet zesty bite.
Guayaquil Ecuador 70% Dark Chocolate Bar with Manuka Honey & Cacao Nibs
The honey in this bar comes from Hogarth’s good friends at the beautifully named, “You’re A Honey.” Their bees forage amongst native Manuka in the Western ranges of Nelson, producing honey with an incredible flavor due to the whopping 83% pollen count.
Hogarth has paired the honey with their single origin Ecuador 70% to make a chocolate with full honey flavor, balancing out the sweetness with bitter, crunchy cacao nibs.
Guayaquil Ecuador 46% Milk Chocolate Bar with Sweet Potato
Like Cacao, Kumara originally came from South America, travelling west across the Pacific after being traded through the islands and landing in Aotearoa (New Zealand) with Maori.
In this chocolate Hogarth has used Kumara crisps from their friends Ned and Mina at Proper Crisps. Proper makes their crisps using seasonally selected varieties, mostly Red Kumara (Owairaka), Gold Kumara (Toka Toka) and Orange Kumara (Beauregard).
They have paired the Kumara with Hogarth’s Peruvian criollo cacao which highlights the caramelization of the crisps, adding caramel and fruit notes to a deliciously smooth Kumara Milk Chocolate.
Build-Your-Own Hogarth Chocolate Flight
Small white chocolate pearls for toppings or use in cold preparations providing a touch of the unexpected and contrasting textures in pastry creations. The crunchy biscuit center ads an additional layer of contrast to your palate when consuming.