77% Hacienda Victoria Dark Chocolate, Single-Estate Ecuador
Jasmine / Coffee / Cocoa / Oak / Fig
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 77% Hacienda Victoria Dark 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.
Features: Balanced and complex flavors; rich and velvety texture.
Pairings: Chocolatier Chi Bui partnered with Chef Keller’s pastry team from The French Laundry to suggest the following complementary flavors: citrus, Satsuma, orange, toasted sesame, avocado, coffee, and Armagnac.
Available in 1kg bars.
Made in Napa, CA, 94558.