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Honest Chocolat Chocolate Heart - Salted Caramel & Hazelnut

Honest Chocolat Chocolate Heart - Salted Caramel & Hazelnut

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Made to be together...you’ll find layers of gooey salted caramel and hazelnut praline inside this love heart, framed with organic chocolate and crushed hazelnuts. Hand decorated and presented in a white gift box with a clear lid to be able to see how pretty it is! Perfect to gift or share with your loved one this Valentine's Day!

Made with organic and ethically sourced chocolate.

Dark Chocolate* (Cacao Mass* (min 70%) Cane Sugar* Sunflower Lecithin, Vanilla) Sugar Coconut Cream* Cacao Butter* Sea Salt Hazelnuts Icing Sugar Corn Starch Chopped Hazelnuts Colouring: Allura Red (*organic) allergens: contains nuts.

Honest Chocolat is a New Zealand family business run by husband and wife team, Nico and Emily Bonnaud.

Honest food doesn't have ingredients, it IS ingredients. Good and truthful, that is what they want their chocolate to be. So when they say our chocolate is raspberry and ginger then that is exactly what you're eating, with plenty of chocolate and lots of love. They hand craft our chocolates in small batches using only natural ingredients, and strive to create flavours that are true to their origin. They don't believe in using hidden enhancers, preservatives or additives. They believe in respecting your body and this starts with what you eat. But this also means giving yourself treats every now and again. Go on, you deserve it.

The chocolatier
Nicolas Bonnaud has a passion for chocolate and it is infectious! He trained in France, in the coastal city of La Rochelle. He started work as a pastry chef 18 years ago and has experience working with some of the best chefs in the world. One of them being French master chef Pierre Gagnaire. Nico was Head Pastry Chef to a team of 11 at the two Michelin Star restaurant, Sketch, in London. Here he adopted Gagnaire’s culinary philosophy: honesty, sincerity and integrity. Before this he worked in Relais & Châteaux restaurants in the USA and the Coutanceau group in France.

Nico was attracted to New Zealand because of his love for rugby and he has worked as Head Pastry Chef for Kauri Cliffs and at Peter Gordon’s Sugar Club at the Sky Tower.

Each piece of Nico’s chocolate is hand crafted using his perfected skills, knowledge and creativity. His style is influenced by a variety of cultures and cuisine and his attention to detail and high standards means his chocolate will be some of the best you have ever tasted.