GUAYAQUIL | ECUADOR
Our Ecuador cacao comes from Hacienda Victoria in Guayaquil, Ecuador.
Hazelnut Coffee Caramel
Soft and creamy Hazelnut Coffee Caramel milk chocolate. Made with Nelson grown hazelnuts, irresistible from the first bite!
This bar is so moreish it should be illegal!
Cacao: Ecuador
Ingredients: Cocoa beans, Cocoa butter, Sugar, Hazelnut, Milk powder, Coffee, Vanilla, Sunflower lecithin.
Weight 70g
Unit price per
Our Ecuador cacao comes from Hacienda Victoria in Guayaquil, Ecuador.
The variety is Arriba Nacional a species whose natural home is in Ecuador where it is known as “Fine Flavour” cacao. Hacienda Victoria are experts in fermentation and have no less than 11 different fermentation protocols to choose from. We chose a protocol that gives the cocoa very low acidity and a mild fruitiness, focusing more on the cocoa flavour rather than fruitiness. This makes it excellent for high percentage chocolate.
Our hazelnut are grown in our home town of Nelson, we choose the tastiest and sweetest varieties to use in our Gianduia.
Hazelnut orchards usually have a collection of different varieties to offer, this is because a Hazelnut tree requires a different variety than itself to pollinate. The main variety cultivated in New Zealand is Whiteheart (mainly because it blanches well, is easy to remove the skin, and suited for cakes and biscuits), so there is usually more Whiteheart on offer than any other variety. However, we prefer one of the “pollinator” varieties (we wont reveal which one) which tends to be smaller in size and sweeter. It is harder to source the our favorite variety, but we think it really makes the difference in our chocolate, so well worth the search.
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