Hogarth Gianduia Dark Hazelnut Chocolate
Hogarth Gianduia Dark Hazelnut Chocolate
Weight: 70 g
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Combining 30% locally grown hazelnuts with cacao from Puerto Cabello – Venezuela, we create a rich semi-sweet Gianduia bar. Gianduja is a soft hazelnut chocolate, smooth and velvety due to the hazelnut oil lowering the melting temperature of the chocolate. The resulting experience is a silken mouth feel and lingering roasted hazelnut flavor.
The original Gianduja came from northern Italy. Legend tells us that cocoa supplies were limited during the Napoleonic Wars so a chocolate maker in the Piedmonte region added roasted hazelnuts to supplement the cocoa, and Gianduja was born.
Ingredients: Cacao, Hazelnuts (30%), Sugar, Organic Cocoa Butter.
Vegan – Gluten free – Soy free
Manufactured in a facility which also processes dairy
Trace Dairy
Organic Cacao
Organic
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
Organic refined sugar or alternative sweetener, and no animal products (ie defacto vegan)
Vegan+
Gluten Free
Gluten Free
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Maker
Hogarth Country
New ZealandCacao Origin
Venezuela
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A CURATED SELECTION
A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.
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HOW WE SHIP
If it’s warm we ship with eco-friendly insulation and ice packs.
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INTERNATIONAL SHIPPING
Canada: $11.99 Flat Rate $150+ Other Countries: Rates calculated at checkout.
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Maker
HogarthHogarth Chocolate is a small craft chocolate maker in Nelson, New Zealand. The founders Karl and Marina started making chocolate after Karl was inspired by craft chocolate after a trip to South America when he tasted pure cacao for the first time. Karl was inspired by the true flavors of chocolate is capable of. Their chocolate hobby evolved into a business so Karl could spend more time at home with his family, a completely different direction from his 20 years of former seafaring life. Karl tinkers with and makes machines to make the chocolate making process more efficient and precise. The team at Hogarth is always on a mission to find new inspiration from the world to be transformed into their next chocolate bar.
Cacao Region
Carabobo, VenezuelaEncompassing the famous cacao-growing municipalities of Puerto Cabello and Trincheras, Carabobo grows some of the finest criollo cacao varietals in the world. The region is predominantly rural, with national parks, natural cloud forests, and innumerable cacao plantations dotting the landscape as far as the eye can see. Its easy access to international ports is part of what has allowed the region’s cacao estates to flourish on the global market, as in the early years, much of the country’s cacao was shipped from one of those two harbors.
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