A sweet dark chocolate with notes of chocolate brownie, toasted hazelnut and raspberry. Made with cacao from Hacienda Victoria in Guayas, Ecuador. Handcrafted from bean to bar by Fred Lullfitz in Melbourne, Australia. Birdsnake is vegan, non-GMO, no emulsifiers, no artificial colours, flavours or...

We love ANZAC biscuits. Especially when dipped in a cup of tea. 🇦🇺🤝🇳🇿 Hogarth wanted to capture the sweet, buttery, coco-nutty yumminess of the ANZAC Biscuit. They ground rolled oats into chocolate, along with dark brown sugar & salty butter to give it the...

*Bronze medal winner at the International Chocolate Awards 2018* Made with Arriba Nacional cacao beans from Hacienda Victoria in Ecuador, this 85% chocolate is surprisingly mild and not bitter at all. It has a lovely, creamy mouthfeel and soft, nutty flavour notes with a chocolatey...

The bees that make this honey forage amongst native Mānuka in the Western ranges of Nelson, producing honey with an incredible flavour due to the whopping 83% pollen count. Hogarth have paired Aotearoa native honey with single-origin cacao from Hacienda Victoria, Ecuador, with the genetic variety Arriba Nacional. The result is a...

Made from pure Heirloom Cacao Preservation accredited cocoa beans from Samuel von Rutte's Hacienda Limon farm on the Guantupi River in Ecuador. A long conch with no added sugar yields a deep nutty flavour with low acidity. Whilst not at all sweet, this is the most gentle and mild 100%...

Old school Kiwi coconut rough with a vegan twist. 40% coconut milk chocolate made with organic and Fair Trade Ecuadorian cacao. The addition of desiccated coconut makes for a super moreish texture that is hard to stop eating! Raglan Chocolate makes handcrafted bean-to-bar chocolate...