Hogarth Chocolate sources the highest quality cacao beans from around the world to create small batches of chocolate using traditional techniques. Their small factory is located in Nelson, New Zealand where they sort, roast, crush and classify, winnow, grind and conche, age, melt, temper, mold, and wrap all by hand. Their process uses minimal ingredients and is focused on preserving the natural flavors within the cacao.

Together with Ana Aceves of Sugarcube Studios, Hogarth Chocolate developed a chocolate bar and packaging design which illustrates Karl’s journey from sailor to chocolate maker, and the voyage the cacao takes to reach our distant pacific island.