Ocho Chocolate (Dunedin)


OCHO founder Liz Rowe started making chocolate back in 2013. She loved chocolate, but was curious about where it came from. From kitchen-bench experiments she grew a successful boutique business.

Fast forward five years and OCHO was sold to more than 3,000 small investors on the back of the announcement of the closure of the Dunedin Cadbury Factory.

Of course we’ve always been committed to making damn good chocolate. We’ve moved a few times since those early days as the business has grown, but our roots are firmly planted in Dunedin and this is where we are staying. After all, it’s the home of chocolate in New Zealand.
Short Black - A rich, dark, coffee hit, with crunchy pieces of cacao nib and a hint of sweet vanilla (single origin cocoa beans 70%, sugar, coffee, vanilla)
- Rich and dark with manuka honey, whole bee pollen and amaranth create a light toasty crunch (single origin cacao beans 66%, sugar, manuka honeyu, bee pollen, amaranth seeds)
70% Solomon - You might taste a subtle citrus tang with a gentle raspberry finish (Solomon Islands cocoa beans 70%, sugar)
Horopito & Kawakawa- Richa & dark with native leaves and berries for a spicy, peppery kick (single origin cacao beans 66%, sugar, horopito leaf, kawakawa berries)
Milk Chocolate - Beans from Papua New Guinea, bring a fruity character to this creamy moreish chcocolate (Cocoa nibs, cocoa butter, sugar, full cream MILK, SOY Lecithin)
Salted Caramel - Rich, dark and loaded with light, crunchy chunks of sea salted caramel (Single origin cocoa beans, sugar, coconut cream, corn syrup, vanilla, salt)
Sugar Free 77% - You might taste dark berry & redcurrent notes, with an underlying cool creaminess (Single origin cocoa beans 77%, Stevia)
88% Cacao PNG - Rich, complex and intense (Papua New Guinea cocoa beans 88%, sugar)


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