Honest Chocolat is a family business, located in Matakana Village, north of Auckland and run by husband and wife team, Nico and Emily Bonnaud
Honest food doesn't have ingredients, it IS ingredients. Good and truthful, that is what we want our chocolate to be. We hand craft our chocolates in small batches using only high quality, natural ingredients, and strive to create flavours that are true to their origin. We don't believe in using hidden enhancers, preservatives or additives. We believe in respecting your body and this starts with what you eat. But this also means giving yourself treats every now and again. Go on, you deserve it!
Our speciality is our water ganache bonbons. These don't contain dairy and only have a limited amount of sugar. Not because it's trendy, but because we believe it goes hand in hand with producing the best tasting chocolates. We always try to keep in mind the origin of the chocolate and its flavour profile, and look for ways to showcase this.
Nicolas Bonnaud has a passion for chocolate and it is infectious! He trained in France, in the coastal city of La Rochelle. He started work as a pastry chef 18 years ago and has experience working with some of the best chefs in the world. One of them being French master chef Pierre Gagnaire. Nico was Head Pastry Chef to a team of 11 at the two Michelin Star restaurant, Sketch, in London. Here he adopted Gagnaire’s culinary philosophy: honesty, sincerity and integrity. Before this he worked in Relais & Châteaux restaurants in the USA and the Coutanceau group in France.
Nico was attracted to New Zealand because of his love for rugby and here he has worked as Head Pastry Chef for Kauri Cliffs and at Peter Gordon’s Sugar Club at the Sky Tower.
Each piece of Nico’s chocolate is hand crafted using his perfected skills, knowledge and creativity. His style is influenced by a variety of cultures and cuisine and his attention to detail and high standards means his chocolate will be some of the best you have ever tasted.