It is great that Karl Hogarth from Nelson, New Zealand has not only been a skipper, he has now become a chocolate maker and is also friends with other special makers. From beekeepers to coffee roasters – in this case the Pomeroys Coffee Roasters.
That’s how the idea came about for an espresso chocolate. A nice idea that more chocolate makers have understood. Not surprising too, because of the parallels in both growing and roasting and of course an extensive package of possible flavors, from very fruity to dark roasted.
For this chocolate the combination was chosen with the darkest surf that the Pomeroys coffee roasters offer – the Italian Roast. Powerful dark, the classic espresso flavor.
Together with the cocoa from the Dominican Republic certainly not a crazy whole. Classic dark flavors with the likes of Hogarth describe more currant flavors from the cocoa.
Ingredients: cocoa mass (cocoa beans, cocoa butter), sugar, coffee beans.
Allergy note: may contain traces of milk and nuts. Vegan, gluten-free soya-free.