Cocoa Beans, Pure Caine Sugar, Whole Milk, Cocoa Butter, Whole Vanilla Bean, Japanese Sea Salt.
The Chocolate Maker’s Notes:
When planning this bar, I reached out to my good friend Mark Bitterman (of Bitterman Salts). He is a great guy and perhaps the country’s leading expert on exotic salts. We chose this beautiful Japanese sea salt that is hand made from ocean water pumped from the ocean’s depths where the sea water is ultra pure. The cocoa we use to make the milk chocolate comes from Ocumare, Venezuela (one of my favorites) and the nibs are made with cocoa from Ecuador. You will love this very special milk chocolate.