Cocoa Wilds NZ Bean to Bar Selection
At Cocoa Wilds, supporting New Zealand’s bean-to-bar makers has been a priority from day one. We’re lucky to work with some incredible artisans who create everything from seriously dark, low-sugar options to flavour-packed creations.
Every bar is made with care, creativity, and a whole lot of passion—so supporting them means supporting the very best of local talent.
Let me introduce you to a few of our favourites:
Foundry Chocolate:
Foundry Chocolate is all about purity and intensity. Their two-ingredient, single-origin bars have won numerous awards, letting the unique flavour profiles of the cacao shine through without any added sugar or fillers.
Raglan Chocolate:
Raglan is committed to ethically sourced cacao, working directly with farmers and cooperatives in the Pacific Islands. Their chocolate is low on sugar but high on flavour, making it ideal for purists.
Lucid Chocolatier:
Lucid exclusively sources specialty Peruvian cacao beans known for their exceptional quality and flavour. Their focus is on crafting complex, dark chocolates that reflect the unique terroir of each region.
Hogarth:
For years, Karl Hogarth has processed high quality, fair trade Ecuadorian cocoa from his factory in Nelson. His creative, Kiwiana flavours are some of our best sellers and have won international acclaim.
Baron Hasselhoffs:
Our newest addition, Wellington-based Baron Hasselhoff’s, creates some of the most textured, creative, and vegan-friendly bars we’ve encountered—bursting with layers of flavour and plenty of character.
Shirl & Moss:
Shirl & Moss source organic specialty cacao from Brazil and other regions to produce beautifully flavoured blocks that balance rich, dark chocolate with lighter, sweeter inclusions.
So next time you’re craving chocolate, consider trying one of these local legends. From rich, seriously dark chocolate to playful flavour combinations, they’ve got a little something for everyone.