Radio New Zealand, 22 December 2023: New Zealand Chocolate company wins several international awards

The Chocolate Professor, 1 November 2023: 12 Exciting Chocolate Makers to Discover in New Zealand

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Breakfast, TVNZ, 8 September 2023: Live cross with Tessa Parker about making Bean to Bar Chocolate, for the Chocolate and Coffee Festival 2023

NZ Herald, Canvas Magazine, July 22 2023: Craft chocolate: The rise of the real thing in New Zealand

We were fortunate enough to be featured in Canvas magazine in the New Zealand Herald, in an article written by the talented Luke Owen Smith about the rise of single origin chocolate in New Zealand.

Luke investigates in the article why it is such an exciting time to be a chocolate lover and how the emergence of a craft chocolate scene in New Zealand has changed the possibilities and perceptions of what chocolate can be.

Our Anamalai Estate, India 70% and Pinalum, Malekula Island, Vanuatu 70% bars got singled out for special attention on their tasting notes in the article, which overall does a great job to explain the rise of craft chocolate to readers.

You can see the article here, however do note it premium content behind a paywall.

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NZ Life & Leisure, March/April 2023 issue: Sweet spot - A weekend hobby led a couple to create an award-winning range of drinking chocolates from minimal ingredients

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Broadsheet, 12 September 2022: The New Zealand Restaurants Embracing the Bean-to-Bar Craft Chocolate Movement

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Sunday Star Times / stuff.co.nz, 12 June 2022: Tropical chocolate: Pacific cacao, long overlooked, opens a world of new flavours

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Sunday Star Times / stuff.co.nz, 15 May 2022: The secret to making vegan chocolate is only using two ingredients

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Radio New Zealand, 14 June 2021: Interview with Jesse Mulligan: Expert feature: Chocolate making

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Radio New Zealand, 24 May 2021: Interview with Katherine Ryan: Foundry Chocolate - Micro-batches from just two ingredients.

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Kia Ora Magazine, April 2021: Hot Chocolate - Like the Kiwi craft-beer movement before it, New Zealand’s bean-to-bar craft chocolate makers are enjoying a sweet moment.

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Outstanding NZ Food Producers Awards, 10 March 2021: Meet your {Outstanding} Maker - Foundry Chocolate

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Cuisine Magazine, January 2021

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Slow Food Auckland, 20 November 2020: Launch of the inaugural Slow Food Auckland Snail of Approval

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The AM Show, TV3, 7 July 2020: Interview with Duncan Garner, Amanda Gillies and Mark Richardson for World Chocolate Day 2020:

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Farro Feast Magazine, 2 June 2020: Food Heroes - Foundry Chocolate

Here at Farro, we are lucky enough to know some fascinating food producers who are passionate about their products, meticulous about the ingredients that make them, and go the extra mile to wow our tastebuds. But, every now and then, we meet someone who raises the bar that extra notch. (Continue reading)

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Junction Magazine, May 2020: Foundry Chocolate Wins Award (pg. 8)

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NZ Herald, 21 April 2020: New Zealand's best meat, seafood, ice cream, coconut yoghurt announced

 

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The AM Show, TV3, 30 March 2020: Interview with Duncan Garner, Amanda Gillies and Mark Richardson about Anamalai Estate, India 70% winning the Supreme Award in the NZ Chocolate Awards 2020.

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Fresh.co.nz, 30 March 2020: NZ Chocolate Awards 2020 Winners Announced. A new Mahurangi chocolate maker has swept away the competition taking the top gong, a Category Winner title and multiple medals at this year’s New Zealand Chocolate Awards.... To read the full article click here.

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Cuisine Magazine, November 2019

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Radio New Zealand, July 2019: Interview with Luke Owen-Smith from The Chocolate Bar about the exclusive Pacific Chocolate Box featuring our special edition 74% Masidau Farm, Vanuatu bar. 

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Junction Magazine, December 2018 issue: Foundry Forges a New Craft Chocolate Movement

Foundry Forges a New Craft Chocolate Movement

Words: Dunc Blair  |  Photos: Janelle Herrick

One would assume when given just two simple ingredients, that the number of possible flavour combinations would be fairly easy to predict. However, in the hands of chocolate maker David Herrick, the results are numerous, surprising, and you could even say; symphonic.

David and his wife Janelle are the magicians behind Foundry Chocolate, New Zealand's newest craft chocolate maker. And just like the world’s finest single malt distilleries and craft vineyards, the Mahurangi-based chocolate maker is dedicated to capturing the unique character of origin.  

Foundry’s meticulous bean-to-bar process uses only two ingredients, cacao beans and organic sugar, to make dark chocolate with a myriad of flavour notes ranging from honey to ripe tropical fruit, warm spices to hints of caramel. Beans are sourced from the world’s most expressive cacao growing regions - Peru, Tanzania, Colombia, Papua New Guinea, Bolivia and Ecuador, and are skilfully handled to produce distinctive flavours that must be tasted to be believed. 

The husband and wife team, have both applied their ‘craft’ in their own unique way. David has not only accentuated the ingredients’ provenance and terroir, he’s tinkered with time, temperature and even the chocolate making machinery to ensure each micro-batch is unforgettable. Janelle has put her knowledge of art-direction and design into packaging, that when unwrapped, feels like an event in itself. The anticipation of opening each resealable parcel is like unwrapping gifts on Christmas morning. 

This passion and attention to detail is the reason Foundry Chocolate is a truly ‘craft’ product. There’s consideration in every step, which makes eating chocolate exciting again. And while enjoying it, you also need to remind yourself that there are only two ingredients – nothing else. The stone fruit, lychee or fruitcake flooding you palate are simply the natural flavours of the cacao, accentuated with exceptional care, skill and a whole lot of love.

Foundry’s six single-origin bars are each individually numbered and will make delightful Christmas gifts. Take a look at Foundry’s stunning chocolate range on Instagram or order online.