Hogarth Chocolate Makers have had many requests to bring back their original chili chocolate bar but they thought a simple chili bar would be too boring, and decided to instead capture the flavour of a spicy, fragrant South East Asian curry.

Monsoon balances Ginger, Chili, Lime and Lemongrass to produce delicious results. The initial flavour comes from the ginger and lemongrass, then it develops over time and you get a sense of the lime and cocoa, later the heat of the ginger and chili kick for a mild burn, it's not too hot, just right.

Aromatic, invigorating, unique.

70g

Cacao

Hogarth's Ecuador cacao comes from Hacienda Victoria in Guayaquil, Ecuador.

The genetic variety is Arriba Nacional, a species whose natural home is in Ecuador where it is known as “Fine Flavour” cacao. Hacienda Victoria are experts in fermentation and have no less than 11 different fermentation protocols to choose from.

Hogarth chose a protocol that gives the cocoa very low acidity and a mild fruitiness, focusing more on the cocoa flavour rather than fruitiness. This makes it excellent for high percentage chocolate.

Maker

Hogarth Chocolate has built up a reputation for making exceptional chocolate, sourcing some of the finest quality cacao beans from around the world and treating them with extreme care and precision. From the sorting to the roasting to the conching, every step of their chocolate making process has been turned into a fine art, ensuring that they produce some of the highest quality chocolate in New Zealand.⁠

Karl and Marina Hogarth have been perfecting their art down in Nelson for years, launching nationally back in December 2015. They have helped to put New Zealand firmly on the fine chocolate map by picking up several awards at the International Chocolate Awards and the Academy of Chocolate Awards.

Ingredients

Cocoa Beans, Sugar, Cocoa Butter, Ginger, Birdseye Chili, Lime oil, Lemongrass Oil

Soy, gluten and dairy free.