Description
TASTING NOTES
This Hogarth Gianduia is a dark chocolate blended with the finest hazelnuts sourced locally by Karl from Nelson, New Zealand .
ABOUT THE MAKER
Karl Hogarth began a nautical career as a 15-year-old deck boy before becoming captain and moving into the gas and oil industry. He discovered chocolate in Guatemala, and was amazed at the variety of flavours he encountered. He soon decided to make his own chocolate in his shed and sell it at the local farmers’ market in Nelson, New Zealand, where he lives with his wife, Marina. He was amazed at the reception, and Hogarth Chocolate was born. Now popular around the world, Karl and Marina love experimenting with new flavour combinations, which they continue to try out at the Nelson farmers’ market every Saturday morning.
THE BEANS
Hogarth has crafted this bar using its Venezuelan Puerto Cabello beans, sourced from Casa Franceschi, the renowned family-owed cocoa trading house. The cocoa is grown by smallholder farmers in Caranero, Miranda Province.
Martina J. –
I grew up eating gianduia — as a child it was my favourite type of chocolate. This is a lovely refined version of the bonbons I ate back then. The hazelnut note isn’t too on the nose (and there are no hazelnut pieces), but is infused into the chocolate to create that typical gianduia flavour. The best analogy I can make is a grown-up, high quality Nutella. The choice of dark rather than milk chocolate keeps it from being too sweet, but don’t expect the intensity of a typical dark bar: the flavour is still smooth and sweet, and the texture is soft, not snappy.
Ben S. –
Not at all what I expected – the gianduia is mixed into the chocolate, there are no actual nuts. Also very milky and soft what is claimed as a “dark” chocolate.