This is a 55% dark chocolate with dried apricots and rosemary.
The rosemary is the dominant but not overpowering flavour in the chocolate.  You can taste the chocolate as a mild background note, and the apricots add a nice sweet tang with the apricot flavours coming through at the end.

The rosemary is quite refreshing.   We actually think we might prefer to mint in chocolate.  The apricot does add the needed sweetness to it.  It is a nice and unusual combo for chocolate.  We started talking about what single origins, rosemary might suit.  Maybe the ashiness of the Papua New Guinea Kulkul Karkar volcanic island cacao bean, or the earthy, sandalwood, apricot notes of the beans from Peru, Ucalayi River.  
Rosemary in chocolate was a pleasant surprise.

This is another bar we got from the Choc Stock festival from Be Happy.  This bar didn't come with the box wrapper and we had forgotten what it was.  We think it is a coconut based caramilised milk chocolate.

It was very smooth and buttery with coconut being the dominant flavor.  There was also notes of maple and golden syrup.  We also got a slight black jellybean flavor.

Quite puddingish.

This might be our new favourite olive oil bar.  We will have to try and get the Flint olive oil bar when its back in stock to make a fresh comparision, but this Waiheke Olive Oil bar is good.

65% Fazenda Camboa Brazil cacao. 
Allpress extra virgin olive oil, from olives grown on Waiheke Island.
The chocolate was smooth with flavor notes of coffee and walnut.
The olive oil flavor notes came through quite fresh, fruity and raw tasting.
​So Yum!

We had to do a bit of research on Jaguar Cacao.  This bar contains 44% Theobroma Bicolour, (Jaguar Cacao) and 24% Cacao content.  Theobrama Bicolour is closely related to the Cacao tree where the cacao beans to make chocolate usually come from.  The Theobrama Bicolour has larger and thicker pods and supposedly smell quite floral.  The seeds contain high levels of protein, fibre, omega 9 and they also contain caffiene.

Other ingredients in this bar were dried apple, apple powder, cinnamon and vanilla pod.
We didn't read the ingredient list when we first tried it and were surprised by the mildness of it.  We thought it was a really milky chocolate.  We commented on how buttery it was.  When we researched Jaguar Cacao, it made more sense, the Jaguar Cacao is milder.  The spice flavour is there with a very mild apple note too.

I don't think we are a fan of the Cacao Cousin, but it made an interesting tasting.

Another bar picked up from  the Wellington Choc Stock Festival: Baron Hasselhoff's Butter Boom!
52.5% Milk Chocolate. Cacao from Papua New Guinea.  Other ingredients include brown butter, cinnamon and vanilla.
This is a nice melty, buttery chocolate.  You can taste the vanilla, chocolate and cinnamon.  The balance of flavours are nice, the cinnamon didn't over power the taste of the chocolate.
Joni thought she could taste apples, but maybe it was just a mind connection with the cinnamon.

​This was a pleasant bar.