Thomas Keller K+M Extra Virgin Olive Oil Dark Milk Chocolate, Ecuador

TASTING NOTES FROM THE CURATOR

The Thomas Keller K+M Dark Milk Chocolate is a collaboration between Michelin-starred chef, Thomas Keller and Italian olive oil producer, Armando Manni. It was developed through extensive research, and made using a custom process that preserves the flavor and antioxidant properties of the cocoa beans, and combines it with organic Manni EVOO. It uses quality beans from Ecuador, and non-fat milk powder. Made in Napa, California, the K+M Dark Milk Chocolate won Bronze in the 2019 International Chocolate Awards.

This is a smooth chocolate, with balanced and nuanced flavors of mango and molasses.

PREPARATION AND PAIRINGS

Both Dark and Milk chocolate pair well with Merlot wine, but you can also play on the deeper flavors by enjoying your Thomas Keller K+M Dark Milk Chocolate Ecuador with a Zinfandel or a Cabernet Sauvignon. If you want to enjoy your chocolate as a sweet merienda, you can have it with a good cup of coffee.

COLLABORATION AND INNOVATION

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!