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Milk Chocolate Bar

40% CACAO. SINGLE ORIGIN: COLOMBIA. 70g BAR.

£8.00

40% cacao. Whole milk. Unrefined cane sugar. Bourbon vanilla beans. This is the benchmark for milk chocolate, met without compromise. Nothing else enters the process. Nothing gets in the way of the traditions of making a true milk chocolate with a natural caramel flavour. No oils, fats, extracts or additives. We focus on only the essential natural ingredients.

Take a closer look

Velvet and creamy from the first unhurried melt. There is a softness and natural caramel that comes from the processes we developed at the studio. The vanilla arrives early, aromatic and integrated into the cocoa rather than sitting above it, rounding the chocolate from the outset. Beneath it, the caramel builds. Dense, warm, lightly malted, controlled at the close.

Our “crumbing” process was developed at MayHawk, and iterated over many new batches to seek out a richness. Milk and sugar are caramelised together before the cacao is introduced. This is the Maillard reaction, building caramel depth naturally, through process alone. The result is sweetness kept in balance.

We follow the traditional ways of making milk chocolate, traditions now long ignored by industrial processes.

Best eaten slowly, somewhere you don’t have to be anywhere.