Classic Hazelnut Bar
A bar of simple delight. Crunchy Gianduja made by blending roasted Australian Grown Hazelnuts with a super dark Salted Caramel and secret blend of our Milk and Dark Chocolates.
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Gian-what?
Gianduja, traditionally - is an Italian treat made by blending chocolate with hazelnut paste. The Italians are very specific about it being 30% hazelnut, so that the texture is just right.
Doc.Choc’s Long Winded Thoughts
When Kenyak started - Al, at Sonny in Hobart, asked us to make a very simple hazelnut chocolate bar for them to keep ahold of for people lingering after dinner. It took months to work out. 14 recipe revisions. A whole lot of blind tastings. And a whole lot more salt (and brown butter) than any of us thought possible.
It was outrageously scrumptious; hand-wrapped in gold foil, off-menu, and very special.
Word seemed to get around. And now - at the time of writing this, Sonny has sold over two and a half thousand of those little gold bars in six months. It’s nuts. - full pun intended.
We’ve lost count of the number of outlandish requests we’ve had from people to buy those bars. At one stage we almost gave in.
And so this bar - is not that bar.
It is similar, but a little more special in it’s own way. See the sonny bar holds so much magic because of the moment in time and space that you eat it, and so taking it out of sonny would never replicate that.
This bar is (hopefully) even more magical because you don’t have to travel all the way to our little island to enjoy it. It’s been crafted slowly, with love and intention for you to enjoy in your own little way. It’s slightly firmer than what the Italians would like; it gives you a moment longer to take in the gorgeous crunch, and it’s made with a blend of milk and dark chocolate so that the flavours flow with equal pallete weight without unnecessarily lingering.
It’s a lot of things at once and yet something very simple.
Best Enjoyed
By stirring one row into a cup of milky filter coffee, munchin’ on one row, and hiding the rest of them as little rewards for sending those big scary emails throughout the rest of your work day.
A bar of simple delight. Crunchy Gianduja made by blending roasted Australian Grown Hazelnuts with a super dark Salted Caramel and secret blend of our Milk and Dark Chocolates.
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Gian-what?
Gianduja, traditionally - is an Italian treat made by blending chocolate with hazelnut paste. The Italians are very specific about it being 30% hazelnut, so that the texture is just right.
Doc.Choc’s Long Winded Thoughts
When Kenyak started - Al, at Sonny in Hobart, asked us to make a very simple hazelnut chocolate bar for them to keep ahold of for people lingering after dinner. It took months to work out. 14 recipe revisions. A whole lot of blind tastings. And a whole lot more salt (and brown butter) than any of us thought possible.
It was outrageously scrumptious; hand-wrapped in gold foil, off-menu, and very special.
Word seemed to get around. And now - at the time of writing this, Sonny has sold over two and a half thousand of those little gold bars in six months. It’s nuts. - full pun intended.
We’ve lost count of the number of outlandish requests we’ve had from people to buy those bars. At one stage we almost gave in.
And so this bar - is not that bar.
It is similar, but a little more special in it’s own way. See the sonny bar holds so much magic because of the moment in time and space that you eat it, and so taking it out of sonny would never replicate that.
This bar is (hopefully) even more magical because you don’t have to travel all the way to our little island to enjoy it. It’s been crafted slowly, with love and intention for you to enjoy in your own little way. It’s slightly firmer than what the Italians would like; it gives you a moment longer to take in the gorgeous crunch, and it’s made with a blend of milk and dark chocolate so that the flavours flow with equal pallete weight without unnecessarily lingering.
It’s a lot of things at once and yet something very simple.
Best Enjoyed
By stirring one row into a cup of milky filter coffee, munchin’ on one row, and hiding the rest of them as little rewards for sending those big scary emails throughout the rest of your work day.
A bar of simple delight. Crunchy Gianduja made by blending roasted Australian Grown Hazelnuts with a super dark Salted Caramel and secret blend of our Milk and Dark Chocolates.
Our photographer is busy with the whole Dark Mofo thing - so new piccies coming soon xx
Gian-what?
Gianduja, traditionally - is an Italian treat made by blending chocolate with hazelnut paste. The Italians are very specific about it being 30% hazelnut, so that the texture is just right.
Doc.Choc’s Long Winded Thoughts
When Kenyak started - Al, at Sonny in Hobart, asked us to make a very simple hazelnut chocolate bar for them to keep ahold of for people lingering after dinner. It took months to work out. 14 recipe revisions. A whole lot of blind tastings. And a whole lot more salt (and brown butter) than any of us thought possible.
It was outrageously scrumptious; hand-wrapped in gold foil, off-menu, and very special.
Word seemed to get around. And now - at the time of writing this, Sonny has sold over two and a half thousand of those little gold bars in six months. It’s nuts. - full pun intended.
We’ve lost count of the number of outlandish requests we’ve had from people to buy those bars. At one stage we almost gave in.
And so this bar - is not that bar.
It is similar, but a little more special in it’s own way. See the sonny bar holds so much magic because of the moment in time and space that you eat it, and so taking it out of sonny would never replicate that.
This bar is (hopefully) even more magical because you don’t have to travel all the way to our little island to enjoy it. It’s been crafted slowly, with love and intention for you to enjoy in your own little way. It’s slightly firmer than what the Italians would like; it gives you a moment longer to take in the gorgeous crunch, and it’s made with a blend of milk and dark chocolate so that the flavours flow with equal pallete weight without unnecessarily lingering.
It’s a lot of things at once and yet something very simple.
Best Enjoyed
By stirring one row into a cup of milky filter coffee, munchin’ on one row, and hiding the rest of them as little rewards for sending those big scary emails throughout the rest of your work day.
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Classic Hazelnut Bar. 70g Minimum. 100% Traceable.
Ingredients: Tasmanian Hazelnut Praline (Roast Hazelnut, Caster Sugar, Butter, Invert Sugar, Salt) 55% Dark Chocolate & 38% Milk Chocolate (Sugar, Skim Milk Powder, Cocoa Butter, Cocoa Mass, Soy Lecithin, Malt Extract Powder (Non-Glutenous), Madagascan Vanilla.)
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Kenyak's Chocolate Bars are meticulously handmade in small batches of 30, and wrapped in foil by hand. We’re committed to delivering a high-quality, Tasty Treat.