Hogarth Chocolate Anzac Biscuit Dark Milk Chocolate Bar

We love Anzac biscuits. Especially when dipped in a cup of tea. 🇦🇺🤝🇳🇿

Hogarth wanted to capture the sweet, buttery, coco-nutty yumminess of the Anzac Biscuit.

They ground rolled oats into chocolate, along with dark brown sugar & salty butter to give it the oaty, buttery, golden syrupy flavour, then finally added pieces of coconut into the bar to mimic the coconut of the Anzac Biscuit.

The flavour is instantly recognisable as our Kiwi favourite, the Anzac Biscuit, but with chocolate. Cacao origin

Ecuador Maker

Hogarth Chocolate has built up a reputation for making exceptional chocolate, sourcing some of the finest quality cacao beans from around the world and treating them with extreme care and precision. From the sorting to the roasting to the conching, every step of their chocolate making process has been turned into a fine art, ensuring that they produce some of the highest quality chocolate in New Zealand.

Karl and Marina Hogarth have been perfecting their art down in Nelson for years, launching nationally back in December 2015. They have helped to put New Zealand firmly on the fine chocolate map by picking up several awards at the International Chocolate Awards and the Academy of Chocolate Awards.⁠ Ingredients

Cocoa beans, Cocoa butter, Sugar, Brown sugar, Whole Rolled Oats, Skim Milk Powder, Desiccated Coconut, Clarified Butter, Salt, Sunflower Lecithin.