Description
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.
The cacao variety is Arriba Nacional, a species whose natural home is in Ecuador where it is known as “Fine Flavor” cacao. Hacienda Victoria are experts in fermentation and have no less than 11 different fermentation protocols to choose from. Hogarth chose a protocol that gives the cocoa very low acidity and a mild fruitiness, focusing more on the chocolate flavor rather than fruitiness.
Featured Ingredient: Vogels Bread. Vogels bread has been a legend in New Zealand since 1967. It’s a dense, dark rye bread which takes some considerable toasting, but once toasted correctly it caramelizes beautifully, ready to be slathered in salty butter and devoured with a cup of tea.
