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Single-origin Vanuatu cacao.
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ACADEMY OF CHOCOLATE 2025 SILVER AWARD
Bean-To-Bar Flavoured Milk Chocolate Bar
Created in partnership with Matcha Matcha, this bar is New Zealand’s only Hojicha chocolate.
Experience the mellow sweetness of high cacao milk chocolate, perfectly balanced by the deep, toasty notes of roasted Hojicha tea. The result is a rich, creamy bar with a distinct depth of flavour – smooth, aromatic, and unforgettable.
Single Origin Cacao
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ACADEMY OF CHOCOLATE 2025 BRONZE AWARD
Bean-To-Bar Flavoured White Chocolate Bar
Created in partnership with Matcha Matcha, this bar brings together Coromandel Chocolate’s bean-to-bar chocolate and ceremonial-grade Japanese matcha.
Smooth, creamy, and rich in antioxidants, this bar pairs the bold character of premium Japanese Matcha with the subtle sweetness of high-cacao white chocolate. The result is a rich and creamy treat with a delicate balance of bitterness and sweetness – pure green indulgence.
Single Origin Cacao
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Made with only 4 natural ingredients - cacao butter, cane sugar, milk powder, matcha
ACADEMY OF CHOCOLATE 2024 SILVER AWARD
Bean-To-Bar Flavoured Dark Chocolate Bar
This dark chocolate bar is a true meeting of two homes: French heritage paired with a New Zealand delicacy, creating an explosion of flavour in silky caramel.
An initial hint of Mānuka honey, harvested just down the coast in Whiritoa by local beekeepers Mike and Tanya of Whiritoa Honey, gives way to the warmth of Rémy Martin XO Cognac from South West France. Ooh la la, sacré bleu!
What the judges said:
"…a harmonious blend of honey caramel sweetness, dark chocolate and warm spice notes... the cognac aroma and flavour are distinct but not overpowering, complementing the smooth, rich filling. The dairy-free caramel is creamy, while the chocolate offers a robust cocoa flavour with a smooth melt."
Buying for someone else? Explore The Dark Chocolate Lover Gift Pack.
ACADEMY OF CHOCOLATE 2025 BRONZE AWARD
Bean-To-Bar Flavoured White Chocolate Bar
The first in our new Chef Series, created in collaboration with Chef Jess Granada of Nanam, this bar is a fusion of Filipino flavour and fine Pacific cacao in a celebration of curiosity, creativity and craft.
White Chocolate & Ube (pronounced oo‑beh) pairs tradition with imagination. Jess blends the vibrant tastes of her heritage with fine Pacific cacao, creating a flavour that’s both grounded in culture and alive with discovery.
Smooth bean‑to‑bar white chocolate combines with ube, a vibrant purple yam loved across the Philippines for its soft vanilla sweetness and striking colour, to create a harmony of flavours both familiar and unexpected.
Awarded Bronze at the 2025 Academy of Chocolate Awards, this bar captures the spirit of collaboration and curiosity that defines our Chef Series.