Description
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.
The cacao variety is Arriba Nacional a species whose natural home is in Ecuador where it is known as “Fine Flavour” cacao. Hacienda Victoria are experts in fermentation and have no less than 11 different fermentation protocols to choose from. We chose a protocol that gives the cocoa very low acidity and a mild fruitiness, focusing more on the chocolate flavour rather than fruitiness.
Featured Ingredient: Oats. Packed with vitamins, minerals, also a rich source of fiber and protein oats have been a superfood used by humans for thousands of years.
