Exceptional, Artisan, New Zealand Chocolates
There are few experiences you will remember forever. This will be one of them.
Passionfruit Heart
A zesty Passionfruit sensation encased in a sweet white chocolate shell. The taste of a sunny summer’s day.
Salted Caramel
A genuine salted caramel, where a hint of Marlborough sea salt is used, resulting in a taste experience like no other.
Cool Miny Creme
Fresh peppermint crème in a dark chocolate shell to create the perfect after dinner delight.
Vanilla Caramel
A flowing caramel infused with natural Heilala Vanilla to create an indulgent caramel sensation.
Peanut Butter
A smooth peanut butter encased in a creamy milk chocolate to take you back to your childhood.
Gooey Caramel
A dark chocolate cup filled to the brim with wonderfully gooey caramel.
Gingerbread Cream
A creamy filling with exquisite spice and ginger notes in a dark chocolate cup to warm your soul.
Lemon Curd
A zesty and authentic lemon curd paired with sweet white chocolate. A refreshing heart shaped treat.
Dark Raspberry
Fresh raspberry paired with dark chocolate to create a fresh and fruity sensation.
Golden Orange
A dark chocolate ganache with a hint of sweet oranges in a golden shell
Vanilla Bean
A silky pure vanilla crème covered in white chocolate
A dark chocolate ganache with a hint of sweet oranges in a golden shell.
Rose Caramel
A purple dark heart filled with fragrant rose caramel. Let yourself be immersed in this floral indulgence.
"The chocolates are incredible quality, our VIP guests have been thrilled with them."
Paul Johnson. Bolton Hotel, Wellington
"I was very fortunate to be a guest at a dinner on Tuesday night where your chocolates were gifted to us. I have not ever tasted chocolates like them, they are beyond delicious. Congratulations, you have a magnificent product. Well done and thank you."
Marg Farrell. The Design Project.
Modern Artisan Chocolates with over 1000 years of history.
The Mayans of Central America are believed to be the first to discover cocoa as early as 900AD.
They learned that the beans inside the cocoa pods could be harvested and made into a liquid that would become a treasured Mayan treat.