Description
Since first discovering bean-to-bar chocolate in 2009, Ben Rasmussen has been known for his focus on dark chocolate, producing exclusively dark bars for many years. Ben notes “I’ve been a unabashed dark chocolate snob. For many years, I only made dark chocolates”.
His first step into milk chocolate was the San Martín, Peru 65% Dark Milk. More recently, Rasmussen set out to create a true milk chocolate: something creamier, sweeter, and reminiscent of classic milk chocolate, but made with the same commitment to quality as his dark bars. The result is this bar, crafted from San Martín cacao, combined with organic sugar, cocoa butter, and toasted organic whole milk powder to develop rich caramel notes. The final chocolate is notably smooth, creamy, and highly moreish.
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