It goes without saying that we are happy to be able to offer the very highest quality of New Zealand bean to bar chocolates. And yes, we are talking about Hogarth, the chocolate company of Karl Hogarth from Nelson, NZ.
This time he has again produced something beautiful. A real limited edition, he only brought a few bags of cocoa to him. Via Uncommon Cacao.
The cocoa used comes from Lachua, Guatemala. More is stated about this, namely that the Q’eqchi Maya families live there, many of whom live off-the-grid and get their income from growing cocoa, cardamom, honey, corn and other crops. Harvested in an area of 200 hectares around the Lachua lake.
The beauty of this chocolate is that we believe that the slightly higher sugar percentage is entirely justified in our opinion. Where some chocolates with the same cocoa can come out very violently, this chocolate is nicely balanced by what Hogarth has made of it.
Tasting note from the makers: A creamy chocolate with notes of licorice and black currant.
For now we add: hints of honey, hay (!?), And light fruit. Nice mouthfeel. To taste again later, who knows what else there is to discover, at least a very inviting bar that will be widely appreciated.
Ingredients: cocoa, cane sugar, cocoa butter.
Allergy note of the makers: may contain traces of milk and nuts.