Unfortunately this bar is no longer available in our Library. Please see below for four bars that we think you will enjoy.

Hogarth Haiti is a dark chocolate that uses cacao beans from the PISA co-operative in Acul du Nord, Haiti.

Hogarth is an bean to bar chocolate maker based in New Zealand. Before turning to chocolate, Karl Hogarth worked on ships for over 20 years. Karl chose to decorate both the packaging and the chocolate’s mould with waves, to reflect his nautical background.

PISA works with an association of 1,489 smallholder farmers, 476 of whom are female. Together, they manage 974 hectares of organic certified land.

Hogarth describe the bean as ‘very challenging’ to work with, however the team’s hard work has paid off.

Hogarth Haiti won Silver at the Academy of Chocolate Awards 2017  in London.

Tasting Notes

The dark chocolate has fairly low cacao percentage so as to bring out the natural flavours of the gentle cacao. The bar has a mild taste and creamy texture. The aromas are less pronounced initially  but hints of butterscotch and sticky dates then come through.

 

This Dominican Republic dark from Hogarth is richly flavoured with an extra sprinkling of decadence.

Hogarth’s darkest bar has slighty grainy, almost fudge-like texture. Hints of filter coffee with a citrus edge begin the bar. The dark chocolate bar has a creamy quality that mixes with the coffee creating the flavour of cafe latte. Throughout we detected an undertone of the chocolatey flavours common in Dominican cacao.

Hogarth’s Dominican beans come from the Conacado cooperative.

Concado was founded in 1988 and links over 9,000 small-scale (most have less than 3 hectares of land) cocoa producers through seven regional departments. Concado is dedicated to returning at least 90% of the global market price for cocoa beans to Dominican farmers, who generally receive a much smaller percentage.

The cooperative helps the farmers improve their post-harvest techniques (such as fermentation) and organic farming methods. With the support of Conacado, fewer cocoa farmers abandon their properties every year. Many have been able to free themselves from debts and even build themselves new homes

Unfortunately this bar is no longer available in our Library. Please see below for four bars that we think you will enjoy.

Hogarth is an bean to bar chocolate maker based in New Zealand. Before turning to chocolate, Karl Hogarth worked on ships for over 20 years. Karl chose to decorate both the packaging and the chocolate’s mould with waves, to reflect his nautical background.

This Limited Release bar from Hogarth is a very special chocolate. For this limited release bar, Karl uses organic Trinitario cacao from smallholder farmers in Alto Beni, Bolivia. To this Karl adds milk and a little sugar.

Bolivia is one of the world’s largest exporters of organic cacao, and a major player in wild cocoa.  The wild cocoa commonly associated with the province of Beniano is commonly smaller than that found elsewhere.  It hasn’t been intensely farmed, and is instead foraged from wild trees by locals before it is brought to fermentation points where it is fermented and dried prior to export.  The cocoa from this province is prized for its natural honey notes, and sweetness.

At 58% cacao, this is the latest dark milk bar to join our library. In short, this makes it a great bridge bar for those milk chocolate lovers who are looking to branch into the wonderful world of dark chocolate. In fact, at 58% cacao this has less sugar than many of the dark chocolate bars that are available. We love the intense caramel profile of this bar, and its gently fudgey texture.

Unfortunately this bar is no longer available in our Library. Please see below for four bars that we think you will enjoy.

This is a delicate and fragrant dark chocolate crafted in New Zealand by Hogarth.

As the name suggests, the chocolate’s pale colour make it look more like a milk than a dark bar. The beautifully molded bar has smooth texture and a slightly soft snap that immediately release an irresistible aroma. Sweet notes of vanilla, honey and caramel melt into each other. A haze of aromatic honeysuckle and jasmine create a delicious floral dimension that compliments notes of ripe apricot.

The fruits and blossom mix with one another, creating a sugared fragrance that puts us in mind of a perfect summer’s day.

The chocolate’s unusual pallor comes from the Peruvian Criollo beans that Hogarth has used. One of the rarest cacao varietals, the small white beans are notoriously hard to grow and extremely susceptible to disease. Only a few places in the world still cultivate predominantly Criollo cacao.

The Piura region of North West Peru is renowned for its fine-flavour cacao. Hogarth buys its beans directly from the Norandino Cooperative in Peru. This cooperative is an association of small-holder farmers who are dedicated to not just producing high quality cacao, but improving the quality of life of its memembers.

This bar achieved a Silver at the Academy of Chocolate Awards 2017.

 

This Hogarth Gianduia is a dark chocolate blended with the finest hazelnuts sourced locally by Karl from Nelson, New Zealand .

Hogarth has crafted the bar using its Venezuelan Puerto Cabello beans. It has sourced the cacao from Casa Franceschi, the renowned family-owed cocoa trading house. The cacao is grown by small holder farmers in Caranero in Miranda Province.

 

This bar won Gold at the Academy of Chocolate Awards 2017

Hogarth has taken Akesson’s renowned Madagascan beans and crafted them into a bar infused with the maker’s distinctive style.

The dark chocolate has been beautifully tempered and moulded into a shiny bar with a clean snap. It melts with a slightly fudgy, almost grainy texture. The bar’s fruity profile has little red berry but plenty of zesty citrus fruits. A drying but chocolatey note counteracts the acidity, creating a very well-balanced bar.

A great example of Bertil Akesson’s beans. The chocolate is more similar in style to American makers, rather than the buttery rich bars typical of French and European craft chocolate makers.

Hogarth describe the experience of using these sought-after beans, ‘When the chocolate is being made in our factory the air is rich with acidic fruit aroma being given off by the beans. The beans themselves have a plum colour and the chocolate has a reddish hue which all speaks of the berry and raisin flavours that develop

This month we’ve four incredible bars from makers worldwide, each using a very special cacao from a different terroir. 

MARANA PIURA DARK

Bean Origin: Peru Cocoa Content: 50%

First from Marana is a bar using beans from the Piura Region of Peru. The wonderful cacao farmers in the region produce beans with a vibrant and fruity flavour profile, which Marana has brought out wonderfully.

This fudgy milk bar has a soft and crumbly texture whilst maintaining a distinct creaminess throughout. A gentle sweetness and a creamy milk flavour blends in with subtle hints of violet, rose and orange blossom.

Showcasing some of Peru’s best beans is the principle goal for Marana. It wants to do this by fostering close relationships with the farmers and supporting them to grown the finest Peruvian cacao. Through its distinctive packaging, Marana has sought to represent the cultural identity and heritage of their nation. The bars within the Piura collection are inspired by renowned Peruvian painter, Pancho Fierro and created by a local Peruvian artist in watercolours.

 

RUKET VIETNAM LAM DONG

Bean Origin: Vietnam Cocoa Content: 78%

Next we skip over to Italy, where Ruket has crafted this limited edition bar from a single crop of Vietnamese cacao from Lam Dong Province. The cool, lush forests of Vietnam’s Central Highlands lend the cacao its distinctive profile.

Rich flavours of raisins and prunes balance sweetness and tannins. The smooth bar also has a distinctive creamy flavour that mixes with wild honey. The finish is dominated by honey and a touch of mixed spice.

Ruket is an Italian craft chocolate maker in Sant’Agostino. The founders Alessandro and Marco have always loved food and been fascinated by traditional, artisanal production.  Marco wanted to find the very best chocolate for his ice cream parlour, and he asked Alessandro to help him, from this Ruket was born. For this limited edition bar, they have got hold of a limited supply of Vietnamese cacao from Lam Dong Province.

 

HOGARTH AKESSON ESTATE

Bean Origin: Madagascar Cocoa Content: 70%

Now from New Zealand maker Hogarth we’ve a bar using Bertil Akesson’s Madagascan cacao. There are a highly sought after bean, and we loved tasting Hogarth’s interpretation of this bean.

The dark chocolate melts with a slightly fudgy, almost grainy texture. The bar’s fruity profile has little red berry but plenty of zesty citrus fruits. A drying but chocolatey note counteracts the acidity, creating a very well-balanced bar.

Former fisherman and sailor Karl Hogarth was first inspired by craft chocolate when on a trip to South America he tasted chocolate made from pure cacao. For this bar, Karl has taken Akesson’s renowned Madagascan beans and crafted them into a bar infused with his own distinctive style. He described the experience of using these sought-after beans, ‘When the chocolate is being made in our factory the air is rich with acidic fruit aroma being given off by the beans.’

 

KRAKAKOA SEDAYU SUMATRA

Bean Origin: Indonesia Cocoa Content: 70%

Finally all the way from Indonesia we have a new bar. Krakakoa has worked with cacao farmers in South Sumatra to create this bar. The hot and humid tropical rainforests and the rich system of rivers create a  unique bean.

This aromatic dark chocolate exudes a vibrant flavour profile, one that reflects the cacao’s distinctive and unique origin. Expect flavours that range from spicy to fruity, with cranberry, forest honey, and ginger.

Krakakoa’s name took inspiration from the volcano “Krakatoa” to reflect the chocolate as being proudly Indonesian. For this particular bar, founders Sabrina and Simon worked with cacao farmers in the Sedayu village on the wild land of South Sumatra. Sumatra was one of the first islands to grow cacao in Indonesia. Home to animal filled jungles, nutrient-rich soils and rainforests, and peacefully deserted beaches; it’s a juxtaposed island that nourishes and nurtures.

 

This collection is featured as our Box Of The Month for the special price of £24.95 while stocks last until late November 2018.