Chef Peter Gordon has collaborated with Wellington Chocolate Factory to create a limited-edition bar inspired by his favourite Pacific flavours. The bar will be launched at Chockstock, New Zealand’s only festival dedicated solely to chocolate, later this month.
Gordon is this year’s official Chocstock Festival Ambassador, which will celebrate the Pacific’s influence on the local craft chocolate industry. Fijian coconut, ginger, and Tongan vanilla take centre stage in the brand-new Pacific Coconut & Ginger Chocolate Bar, made using Vanuatu cocoa and sprinkled with cacao nibs, which are smoked in Samoan cocoa husks, and sea salt.
“On your first bite, it immediately connects you with the islands. I like to think it transports you to being on the beach, with the smokiness of a nearby umu and the scent of vanilla in the air,” Peter says
Samoan, Cook Island artist Michel Tuffery, crafted a Uso Woodblock that has been printed for the wrapper, telling the story of how the bar’s ingredients were gathered.
The Pacific Coconut & Ginger Chocolate Bar can be purchased at Chocstock from 21 – 23 June, and then online and in-store at Wellington Chocolate Factory and selected retailers.
