Made on equipment shared with wheat, peanuts, and tree nuts.
113g (4oz.), 88x175mm (3.5x6.9")
Vic's rating = 8
Deb's rating = 8
In this subtly sweetened bar, Michael Recchiuti blends a variety of chocolate to achieve a balance of complexity and highlight the flavor of perfectly roasted Criollo cacao. While it may be used in baking, it's meant to be eaten and enjoyed on its own.
Made on equipment shared with wheat, peanuts, and tree nuts.
113g (4oz.), 88x175mm (3.5x6.9")
Vic's rating = 8
Deb's rating = 10
In this dark, velvety bar Michael Recchiuti uses milk as a medium to discover new flavor profiles in chocolate. This alchemy of milk with chocolate draws out mild cherry notes in the cacao, a creamy texture and a smooth lingering finish.
In this unique bar, Michael Recchiuti explores the combination of cacao's starting point (the nib) with its end point, finished chocolate. Roasted cacao nibs ("fève" in French) impart earthy flavor and crunch to the smooth richness of the bittersweet chocolate.
