Hogarth made this bar in collaboration with New Zealand’s Super Chef Simon Gault.
Simon asked us to make this chocolate for a special event he was doing for the heads of Dilmah Tea. He liked the result so much he asked us to make the chocolate for his new restaurant Giraffe on the Auckland Viaduct, and we love it so much we decided it should become an addition to our range.
To make this chocolate they start with our aged 70% Madagascar, to which they add the tea straight in and re grind, add a little extra organic vanilla for sweetness. The resulting chocolate has a wonderful bitterness from the tea and a sweet floral aroma.
Ingredients: Organic Cacao, Organic Sugar, Organic Cocoa Butter, Rose and Vanilla Tea, Organic Vanilla. Weight: 70g
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