On the lighter side of dark chocolate, this bar is smooth and creamy in the mouth with notes of liquorice and blackberry.
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 200 hectares surrounding Lake Lachua, Guatemala, are home to the Q’eqchi’ Maya, who rely on the traditional cultivation of cocoa, honey, cardamom, and corn for their livelihoods. They have partnered with Cacao Verapaz, the Guatemalan division of Uncommon Cacao, to centrally ferment and export their high-quality, fine-flavour beans to the international market.
Hogarth only bought three sacks from Uncommon Cacao back in 2016 and had them frozen immediately to preserve their flavour. Three years later, they’ve finally been able to pull them out and use them to craft this incredible bar. They estimate they will get around 3000 bars out of these beans, which means it is a very limited edition!