Happy May, to our fabulous Notion supports.  Over the last month we have been generating across our social media sites Instagram and Facebook posts themed towards Fashion & Food.  When I started Notion Fashion I didn’t want the content of Fashion to be the only focus, I wanted different, because I am different and there is nothing wrong with bring something a little different that is just as irresistible as the fashion.  And in this I am talking about OCHO chocolate. My three loves and passion in my life is Fashion, Chocolate and my Chocolate King. To have a successful chocolate creraar you need to have a strong love for chocolate. Prior to starting Notion Fashion I was the front line leader on the second floor inside the Cadburys factory in Dunedin.  Part of having a love for chocolate is baking and experimenting with the chocolate, just like fashion, food should be fun. What I learnt over the years working for Cadburys is that to make chocolate you require a key ingredient, love. OCHO chocolate has all of this and most importantly have a strong passion to retain Dunedin as the King’s Landing of chocolate making in New Zealand.  It has been fantastic to connect with a passionate local company with a strong desire to be the best, this is everything that I want for Notion.

I have pulled together all of our recipes over the last few months for those that have missed the posts on social media.  There will be lots more posts to come and some stunning competitions to match so make sure you are all connected up to @notion_fashion & @NOTIONFashion so you don’t miss out on the vibe.  

Also I can never say enough but thank you for the continuing support from everyone, buying, following on the social feeds and talking about Notion.  It is not an easy journey and your support means all the difference. We are about to embark on the biggest story ever, the biggest heartbreak every.  This story has brought me many tears over the last two and a half years. I hope the world find connection with our story as we have all been in a hard place but now with the help of our friends OCHO will are about to do good, and bring the biggest love ever.  Megan xx



1 1/2 cups oil

3 cups sugar

3 tsp vanilla essence

6 eggs

3 cups flour

1 1/2 tsp salt

3 tsp baking soda

3 tsp cinnamon

4 1/2 cups grated carrots

1 1/2 cups walnuts

1 1/2 cups crushed pineapple

Mix oil, sugar and vanilla together. Add eggs and combine well. Stir in the rest of the ingredients. Spread in a 30cm x 30cm greased tin and bake at 170 degC for 45 mins or until cake springs back.


250g cream cheese

100g butter

1 tsp vanilla essence

3 1/2 cups icing sugar

OCHO Salted Caramel & OCHO 66% cacao png hearts

Beat cream cheese and butter until smooth and well combined. Add vanilla essence and icing sugar, mix well. Decorate with OCHO hearts. 💚💜💙🧡


OCHO SALTED CARAMEL Chocolate Chunk Biscuits.

Preheat fan forced oven to 180.

125 butter

1/4 sugar

2 T condensed milk

Drop of vanilla essence

Cream all until it becomes a beautiful creamy colour.

Combine the following with the creamed mixture.

1 & 1/2 cups of flour

1 t baking powder

OCHO Salted Caramel Chunks as many as you desire!!

Using clean hands roll mixture into little balls and place on a lined baking tray. Press down with a fork to flatten.

Can be baked at 180 for 20 minutes. Now the biscuits you see I have only baked for just over 10 mins because I prefer a doughy biscuit which is softer!! Enjoy!!! 🍫🖤




1 1/2 cups of flour

125 butter

1/2 cup brown sugar

1 t baking powder

Combine the following and bake 160* fan forced oven 10 mins


1 can of condensed milk

2 T golden syrup

1 T butter

Combine in a pot over low heat, bring to the boil and stir till tick. Make sure you stir lots so it stays consistent. Once thickened pour over cooked base and cook for another 10 mins.


OCHO 70% Cacao PNG buttons – perfect for baking!!!

1 cup of cream

Boil cream, remove from heat and stir in OCHO, keep adding OCHO till you get the desired consistency. Spread over cooled caramel slice. Yummiest! 🍫🍫🍫🍫


Date & OCHO Choco Brownie

2 cups chopped dates

1 tsp baking soda

¾ cup boiling water

200g / 6½ oz finely diced butter, at room temperature

4 eggs

2 tsp vanilla extract

2 cups caster sugar / superfine sugar

1 cup dark cocoa, sifted

1 cup flour

½ tsp baking powder

250g OCHO Chocolate Buttons broken into chunks.

Preheat oven to 160°C / 325°F and line a 30cm x 24cm / 12 inch x 9 inch slice tin with baking paper.

Put dates in a large bowl, add baking soda and boiling water and stir to combine. Add finely diced butter and stir until melted. Leave to stand for 20 minutes.

Mash softened dates with a fork to break them up to a creamy consistency. Stir in the eggs and vanilla until well combined. Stir in the sugar, then add the cocoa, flour and baking powder and stir until smooth. Stir in the OCHO chocolate Buttons.

Smooth into prepared tin and bake until it is set in the middle and begins to come away from the sides of the tin (about 50 minutes). Cool before cutting into squares. Stored in a sealed container it will keep for a couple of weeks.