HOGARTH GIANDUIA 45%

Updated: Sep 9

SEMI SWEET DARK CHOCOLATE WITH ROASTED HAZELNUT FLAVOR


AWARDS: GOLD 2017 ACADEMY OF CHOCOLATE, GOLD 2017 INTERNATIONAL CHOCOLATE AWARDS, GOLD 12017 NZ CHOCOLATE AWARDS.


INGREDIENTS: CACAO SOLIDS 45% (CACAO BEANS*, ORGANIC AND FAIR TRADE CACAO BUTTER), ORGANIC CANE SUGAR, HAZELNUTS 30%.

*trinitario variety


Maker`s description:

Gianduia is a style of chocolate first conceived of in the Piedmont region of Italy. Legend has it that during the Napoleonic wars cacao was scarce. One inventive soul tried substituting hazelnut for cacao and before they could say "molto bene!" new chocolate was born, which was named after a puppet - Gianduia. We toast New Zealand hazelnuts and grind them together with cacao to make Kiwi style Gianduia, smooth and soft with pure hazelnut flavor. Gianduia is soft due to the high percentage of hazelnuts (30%). It is the natural hazelnut oil that lowers the melting temperature of the chocolate. The result is a silky mouth feel and roasted hazelnut flavor.

This bar is hand made in New Zeland combining locally grown hazelnuts with cacao from Puerto Cabello, Venezuela. This maker is both new and full of tasting opportunities for me.

Imagining to describe this bar, I sincerely think I would struggle because I really have not found critical chocolate complexity. Although I must say, I do admire the result they achieved.


Milk chocolate color-like. Soft snap, smooth-buttery texture. I experienced sporadically tiny sugar crystals. The genuine hazelnut taste is prominent throughout the tasting experience tied to a mild-mannered sweet chocolate undertone. The brief but intense debut leads to the conclusion of an easy, clean, and mouthwatering palate with some bitterness. A step towards perfection: crunchy hazelnuts pieces.

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