49% Hacienda Victoria Milk, Single-Estate Ecuador
Toffee / Brown Butter / Nutty / Fresh Milk
As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oils. Together, they have spent the past five years on a unique mission: crafting the world’s finest chocolate. The result of their collaboration: K+M Chocolate. True to the reputation of its founders, K+M Chocolate takes chocolate in a new and delicious direction.
Available in 1 kg bars, K+M Chef’s Chocolate is used widely in daily production in the pastry kitchens of The French Laundry, Per Se and Bouchon Bakery. These pastry chefs use the Chef’s Chocolate bars for chocolate ice cream, chocolate éclair filling, bonbon fillings, pudding, mousse, custards, chocolate curls and shavings.
Our 48% Hacienda Victoria Milk is made from the famed and historical Arriba beans, sourced from the estate of Hacienda Victoria. The estate’s mission is to save Ecuador’s famous native cacao cultivar, the Arriba Nacional, and revive the historical and noble Ecuadorian cocoa tradition. The unique combination of growing Arriba Nacional on one estate with expertly controlled and consistent post-harvest processes produces exceptionally terroir-driven cocoa beans. Our 49% Hacienda Victoria Milk amplifies the beans’ nuanced flavors through its lower sugar content, set against rich and creamy flavors and texture.
Features: Full-flavored chocolate, with a rich, luxurious texture and a creamy finish
Pairings: Chocolatier Chi Bui partnered with Chef Keller’s pastry team from The French Laundry to suggest the following complementary flavors: roasted pear, black pepper, Maldon salt, nuts, and ricotta cheese.
Available in 1kg bars.
Made in Napa, CA, 94558.