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The 1919 Dulce de Leche is the company’s take on a white chocolate. It comes in a gorgeous pale golden color, enticing your eyes as much as it will your tastebuds. The texture is creamy, practically melting on your tongue. It’s sweet, reminiscent of caramel, but never cloying. The toasted milk balances out the flavor, making sure to temper its sweetness to deliciously perfect levels.
This is a chocolate that would pair seamlessly with a cup of very bold, very robust coffee. We suggest the Caffee Karoma L’Espresso Moka, whose deep intensity will balance out the 1919 Dulce de Leche.
Its literal translation from Spanish is “candy of milk,” and it’s pretty straight to the point. Dulce de leche is a Latin American confection very similar to caramel. Made by heating sugar and milk together for hours, it is spreadable, with a saucy consistency. It appears in a nice, almost tawny color, and is usually used as topping for cakes, churros, alfajores, and ice cream.
Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!