Our Chocolate’s Story
Our mission is quite simple – to make great chocolate at affordable prices.
We want chocolate to taste rich and creamy; not too bitter, nor too sweet. Making our own chocolate gives us the freedom to choose the cocoa solids percentage and to control how sweet and creamy our recipes are. We combine some of the world’s finest quality ingredients including cocoa solids from Belgium and NZ milk and honey. It takes us up to 72 hours of grinding and conching to achieve our velvety chocolate. It is all made by hand (and some big electric mélangers) in the traditional way.
Our chocolate is ‘eating’ chocolate. Chocolate that you give to a loved one and they’ll know that they’re loved. Or to keep for yourself because self-love is important too. The sort of chocolate that your Nanna would make if it was just a little easier.
Chocolate personalities
The dark chocolate has 66% cocoa solids. It has a rich flavour with a great balance between sweet and bitter.
The milk chocolate: This dark milk has 44% cocoa solids and is made with less sugar. It’s smooth, rich and deliciously creamy. Less sugar means you can eat more!
The caramel/gold chocolate is white chocolate that has been gently caramelised. A caramel chocolate with rich notes of toffee, butter and cream with a depth of character that has to be tasted.
The white chocolate is subtly sweet with a smooth texture and strong creamy flavour. This is definitely an adult white chocolate!
Crunchy Manuka chocolate: Chocolate combined with dried honey pieces giving a delightful crunch and leaves a lingering, subtle honey taste. The Manuka used is multifloral 5+ MGO.
Honey Bee Chocolates: These cute chocolates are made with a layer of Waimauku multi floral honey, then filled with a fresh cream ganache which is made with the same chocolate as the outer shell. The chocolate is then topped with a cute little Honey Bee.
Wee Sheep: These little cuties are made of solid chocolate (20g), kinda like a chocolate gobstopper… They’re guaranteed to make everyone smile!