Donovan's Fudge

The gap between New Zealand and the U.S. just got a little smaller. At least when it comes to fudge.

Halfway across the globe, brothers Paul and Mark Donovan have a successful chocolate company. Donovan’s Chocolates makes high-quality confections using time-honored traditions, cocoa imported from Ghana and locally produced dairy (which New Zealand is famous for, according to Paul).

It all started in the 1960s, when their father, Patrick, learned how to make creamy, handmade fudge from a Russian confectioner and distant relative. He eventually turned the expertise into a business. Since the company’s inception in 1991, it has grown from a two-person organization in a garage-sized factory to a company with a 35-person staff and 25,000-square-foot factory.

Steve Muir, of New Zealand Natural Goods, a Los Angeles-based specialty food importer, believes it’s time the Donovans brought their fudge to America. After all, fudge was invented here in the U.S. And the ingredients the Donovans use—gluten-free and no artificial colors, flavors or preservatives—are a slam-dunk with American consumers.

Paul agrees. “We’re very excited to be sending our fudge to the USA. It’s our first serious export market outside of Australasia and is very much considered a glamorous market to supply in this part of the world,” he says.  

The fudge that’s new to the U.S. is called Patrick Donovan’s Fudge, and it comes in two flavors: Clotted Cream Fudge and Choc Hazelnut Fudge. It’s 100 percent gluten-free and is made with sugar, glucose, condensed milk, full cream milk powder, whey powder and natural vanilla. Patrick Donovan’s Fudge retails for $4.99 for 9.9 ounces and can be purchased through New Zealand Natural Goods. Additional outlets are expected to be added this fall.

Next up for the Donovans: chocolates using locally produced Manuka honey (renowned for its health properties) and high-cocoa chocolates with fruits like blueberries and kiwifruit. —Kara Mayer Robinson

0 comments