We are excited to finally officially offer our Dark Milk chocolate bar! Until we had a tempering machine that was devoted to dairy, we could only temper very few bars at a time so we had to keep it a secret.
We are very serious about not contaminating our dark chocolate with even the smallest trace of dairy throughout the process.
Fortunately for everyone, the cat is out of the bag and we are now cranking out some of my favorite chocolate we have ever made. We use our Peruvian cacao and we use it generously in this 60% dark milk bar. This is the first chocolate that we have made that I would consider dangerous. I can snap a little piece of dark chocolate into my mouth and be fine for a while. That Dark Milk makes me want to keep eating it. Massive amounts. It must be the caramel notes the milk brings out in the Cajamarca cacao. Or maybe it is the silky melt that makes you feel like you are in the chocolate, rather than it being in you. The differences between you and the chocolate cease to be for a few minutes as the flavors blossom and you and the chocolate become one. I wish I was kidding. I wish I was even just exaggerating, but I'm not. It is like swimming in chocolate with unhindered breath.