MEET YOUR {OUTSTANDING} MAKER - HOGARTH CHOCOLATE

From the oil industry to artisan chocolate maker, here is the story of Karl Hogarth, founder of Nelson’s award-winning Hogarth Chocolate.

The decision to stay home and build his own business after lengthy time spent away from family working on boats in the oil industry, turned Nelson’s Karl Hogarth into an avid chocolate-maker. He’d always wanted to do something he was passionate about and make a difference in the world. Chocolate was the obvious answer.

Hogarth Chocolate is bean-to-bar maker, meaning they control every aspect of the making process from buying cacao, to grinding and turning it into chocolate. This artisan chocolate is very different to large scale bulk chocolate many people are familiar with and Karl says the biggest challenge for Hogarth has been introducing a premium chocolate to a market conditioned to low quality and unethical offerings.

Karl starts by ethically sourcing and importing premium grade cacao beans to New Zealand. Hogarth only buys the best, paying above the common market price for cacao to ensure producers are getting a fair deal. Once the cacao arrives in Nelson Hogarth roast, winnow, grind and temper it, before finally moulding it and wrapping it all by hand. Everything is undertaken by hand, making it a very labour intensive process.

As well as taking pride from being a bean to bar producer, Karl says another point of difference is the way they combine distinctly New Zealand flavours within their chocolate. Vogels bread, Manuka Honey & Kumara chips from Proper Crisps are among a few of the locally produced Kiwi ingredients they incorporate into Hogarth Chocolate bars. These sorts of flavours are impossible unless you are controlling the whole process and grinding your own cacao,” Karl says.

Hogarth Chocolate are highly awarded on the international stage and in the NZ Chocolate Awards. They were named NZ Chocolate Awards Supreme Winner 2018 for Hogarth Craft Chocolate, Buttered Toast & Sea Salt, the bar also took out the Bean to Bar category. Also in 2018 Hogarth Craft Chocolate, Hazelnut Spread was Category Champion for the Best NZ Product made with Chocolate and they were awarded multiple medals. In the 2020 New Zealand Chocolate Awards, Hogarth Chocolate received two Gold medals. The first for Maple & Walnut chocolate, and the other for Hogarth Chocolate Porcelana with the judges saying it was ‘flawless’ and ‘the work of a master’. They were also awarded two Silver Medals for Hogarth Chocolate Guatemala Single Origin 64% and Hogarth Chocolate Espresso Coffee.

Running the business means they’re dedicated to chocolate 24/7, but for Karl, relaxing looks like spending time with his kids and producing electronic music in the early mornings before school runs. The family love adventure, having spent beautiful summers in Waiheke and exploring the North Island in a motorhome last year. Close to home, camp at Tōtaranui Beach in Abel Tasman National Park during the summer. In winters, they love the snow so always try to grab deals to take the kids skiing.

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