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Brief summary
Modern Rose, floribunda "Hot Chocolate", New Zealand, introduced by Nola M. Simpson in 1986, Usually is brown, salmon in color, globular bloom shape, blooms 8 - 9 cm in size, has 3-5 buds per stem, repeat rebloom, has light fragrance, the bush shape can be bushy, 80 - 100 cm in height, 80 cm in width, suitable for USDA zone 6 from -23°C and above, moderate resistance to rain, moderate resistance to black spot, strong resistance to mildew.
Main characteristics
Aroma
USDA Zone 6
-23°С
Rebloom
Bush Shape
Bloom Shape
Globular
Size
Height
80 - 100 cm
Width
80 cm
Bloom size
8 - 9 cm
Buds / Stem
3-5
Petal Count
Resistance
Heat
Shade
Rain
Black Spot
Mildew
More information
Before uploading a photo for this variety, check Hot Cocoa (WEKpaltlez, Hot Chocolate-, Nubya) to avoid confusion.
The cultivar is marketed for its colour. It is popular in New Zealand and Australia but little known elsewhere. The flowers are orange-brown with white streaks, and a white border appears along parts of the petal edges. This produces an irregular outline visible at close range. The colour becomes browner as the bloom opens. Flowers usually appear singly or in clusters of 3–5; the colour is most pronounced in autumn and in cold weather. The foliage is large, dark green.
Do not confuse this variety with Hot Cocoa. The colour changes from rich brownish-red in cold weather to brown-terracotta in hot weather. The densely brushed blooms have wavy petals like Angel Face. Blooms profusely, reaches 120 cm in height, somewhat susceptible to black spot.
The Hot Chocolate rose was bred by Nola Simpson. In New Zealand it is called the Hot Chocolate rose. At the beginning of flowering it shows a distinctive colour. Semi-waved flowers are deep red-brown, gradually darkening to a deeper brown with a red tinge. The rose has fragrance and glossy foliage. Flowering is repeat.
The cultivar is marketed for its colour. It is popular in New Zealand and Australia but little known elsewhere. The flowers are orange-brown with white streaks, and a white border appears along parts of the petal edges. This produces an irregular outline visible at close range. The colour becomes browner as the bloom opens. Flowers usually appear singly or in clusters of 3–5; the colour is most pronounced in autumn and in cold weather. The foliage is large, dark green.
Do not confuse this variety with Hot Cocoa. The colour changes from rich brownish-red in cold weather to brown-terracotta in hot weather. The densely brushed blooms have wavy petals like Angel Face. Blooms profusely, reaches 120 cm in height, somewhat susceptible to black spot.
The Hot Chocolate rose was bred by Nola Simpson. In New Zealand it is called the Hot Chocolate rose. At the beginning of flowering it shows a distinctive colour. Semi-waved flowers are deep red-brown, gradually darkening to a deeper brown with a red tinge. The rose has fragrance and glossy foliage. Flowering is repeat.
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