Since being first introduced to bean-to-bar chocolate back in 2009, I’ve been a unabashed dark chocolate snob. For many years, I only made dark chocolates. A while back, I released my first milk chocolate bar, the San Martín, Peru 65% Dark Milk. It’s a great bar, but it’s dark enough (and with little enough milk) that, according to FDA regulations, I could still call it a dark chocolate bar if I wanted to.
A year or so ago, though, I started toying with the idea of making a no-holds-barred, ‘true’ milk chocolate–something creamy and sweet that would be reminiscent of the chocolate I grew up with–but, you know… good. :)
This is that bar. I handcraft it with the same care and dedication to quality that I do my award-winning dark chocolates. I start with those same cocoa beans from San Martín, Peru roasted to perfection. To that, I add organic sugar, organic cocoa butter, and organic whole milk powder that I’ve toasted to bring out rich notes of caramel.
It’s intensely creamy and I absolutely love it. I’ve been surprised at how addictive it is. I’m sure that once you try it, you’ll be just as hooked.
–Ben Rasmussen, Chocolate Maker
Ingredients: Ingredients: organic cacao, organic cane sugar, organic whole milk, organic cocoa butter