You like dulche de leche. You like brown butter. Well, you'll love this toasted white chocolate bar. It sounds overpoweringly sweet, but a sprinkle of salt cuts down the sugar overload. This is one of the absolute best indie white chocolate bars we've tasted – and we all fought over who would get to eat the leftovers from the photo shoot!
It’s no surprise that after a pastry chef position at 18, an internship with NYC chocolatier Jacques Torres and a baking and pastry degree from the Culinary Institute of America, Fruition Chocolate’s Bryan Graham implemented a successful micro-batch bean-to-bar program at his alma mater. Chocolate genius.
tip of the tongue
Share with a friend over a warm cup of chai.
Cocoa butter, evaporated cane juice, whole milk powder, vanilla beans, salt. Comes in a 2.11 oz bar.
NOTE: Made in a facility that also processes nuts.