A chocolate originally made with the famous New Zealand chef and TV personality Simon Gault for a dinner from the management of tea makers Dilmah.
The combination went so well that it was given a permanent place in the assortment. Both in the restaurant and in the chocolate bars assortment from Hogarth.
The cocoa is 70% Madagascar. Not available separately at the time of writing, but normally also available as a pure chocolate bar. And Hogarth really knows how to create something beautiful with the cocoa from Madagascar.
To this is added Dilmah’s tea, rose tea with French vanilla. This is a black Ceylon tea with roses and vanilla added. We tried to find the tea mentioned, and found that it’s made not so much with rose petals but with either an extract or aroma.
The bar … has a powerful rose & vanilla flavor, together with the tannins from the tea and the sweet and sour Madagascar cocoa, it is an interesting combination. Great for tea lovers with a taste, for those who want to imagine themselves in a rose garden when he lets a chocolate melt on their tongue or for those who want to try an exciting combination. Special, especially because the taste of the roses is not for everyone, yet characteristic and present.
Ingredients: cocoa, cane sugar, tea, vanilla.
Allergy note of the maker: may contain traces of milk and nuts.
Also on the packaging: vegan, gluten-free, soy-free. And the request to recycle the packaging is very justified.