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Chocolate, Dark Milk 53% Bar

$9.95

60 grams

21 left

Until recently, dark chocolate and milk chocolate did not really hang out in the same cliques. Chocolate connoisseurs turned their noses up at the candy-like approach to most milk chocolates, while those with a sweet tooth found dark chocolate too bitter to enjoy.

Enter Dark Milk Chocolate. These high-cacao mass milk chocolates (generally greater than 50% cacao) possess the richness and complexity of dark chocolate, but are milder, smoother and creamier thanks to the addition of organic milk powder. Dark Milks are here to unite these two disparate worlds.

In our version of dark milk chocolate, we use 53% cacao and organic browned butter. Deep fudgy flavor is layered over subtle banana to create a profile that resembles a rich chocolate banana pudding.



Made in a facility that handles tree nuts, wheat, milk, eggs & peanuts. May not be suitable for people with allergies to these foods.

French Broad Chocolate

French Broad Chocolates handcrafts artisanal chocolates and pastries featuring superb local and organic ingredients. The owners, Jael and Dan Rhatigan, learned chocolate making from the ground up (literally). They started their chocolate journey in Costa Rica, where they bought and breathed life into an abandoned cacao farm. Not long afterward, they opened Bread and Chocolate, a restaurant on the Caribbean coast. In 2006, they moved to Asheville (lucky us), intent on making their own chocolates.

The fruits of their labors can be gauged by the long lines you see on South Lexington outside their chocolate shop, French Broad Chocolate Lounge, on just about any night in Asheville. At the Chocolate Lounge, you can nibble a piece of chocolate cake while sipping a glass of Pinot Noir or enjoy a dense cacao nib brownie perfectly complementing the creamy stout set in front of you. Their latest venture has been establishing their very own “from the bean” chocolate-making factory. Drop by 821 Riverside Dr. Suite 199 for a tour to see how real chocolate is made.


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