Thumbnail 1 - Thomas Keller K+M Extra Virgin Olive Oil 75% Dark Chocolate, Madagascar
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Thomas Keller K+M Extra Virgin Olive Oil 75% Dark Chocolate, Madagascar

Silky and creamy


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Thomas Keller and Armando Manni’s mouthwatering collaboration is silky and creamy, with bright fruity flavors.


The K+M 75% Dark Chocolate is a tasty collaboration between Michelin-starred chef Thomas Keller of The French Laundry in Napa Valley, and Armando Manni, producer of legendary Italian olive oils. This chocolate is handmade in small batches in Napa, and uses a custom process to combine 75% pure cacao from a Madagascar fair trade farm with Manni Extra Virgin Olive Oil. The result is a chocolate with a silky mouthfeel, a light acidity, and a clean finish. It has bright flavors of grapefruit, and notes of rich caramel.


A wonderful sweet treat after a meal, pair your Thomas Keller K+M 75% Dark Chocolate Madagascar with a full-bodied wine, like a Merlot or a Zinfandel. If you prefer something non-alcoholic, chocolate always goes well with a good cup of coffee.


K+M is an innovative collaboration between two minds, that of Thomas Keller and Armando Manni. These two men have made their names in the culinary world, and this collaboration is yet another very deserved feather in their already well-decorated caps.

Thomas Keller is the first and only American-born chef to get three stars from the Michelin Guide. He is a giant of American cuisine, and currently heads The French Laundry, the famous restaurant in Napa Valley, California.

Armando Manni has forged a reputation in Tuscany for his premium, super-antioxidant Italian extra-virgin olive oils. He developed the “Live Oil” process with the University of Florence and the National Council of Research in Italy. This process makes Manni EVOO the only oil to maintain its quality and taste for three years, and also gives it higher levels of antioxidants than other olive oils.

Together, Keller and Manni spent five years crafting a unique and innovative chocolate. In collaboration with the University of Florence, they developed a new method that preserves the antioxidants in the cocoa beans (traditional chocolate making can cause up to 60 to 80 percent loss). The result is a delicious and complex chocolate with an unparalleled silky quality, with all the full potential of the cocoa bean.

Storage Instructions

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!

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