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I used this for making chocolate bars and ganache. It melted easily and blended well with darker chocolates. Even though it’s a dark milk chocolate, you can still taste that it’s milk chocolate. For flavor, it’s well-balanced, not too acidic, not too sweet. It’s an excellent go-to workhorse, and it must not be too bad for just eating because it doesn’t last very long.
Collection title: 48% to 67% Cocoa
Collection title: Bulk & Baking
Collection title: Cacao Origin: Madagascar
Collection title: Chocolat Madagascar
Collection description: Chocolat Madagascar is a tree to bar chocolate maker by Chocolaterie Robert Robert has been making chocolate from local beans since 1940. They grow fine cacao in north west and on the east coast of Madagascar, located near where French settlers first introduced cacao to the island. Their factories are close to the cacao plantations, therefore are unique in that they produce fresh chocolate within days. The cacao trees provide a eco-sustainable haven for the rain forest and animals in Madagascar. They have won over 30 different awards from different chocolate contest all over the world.
Collection title: Homepage Collection
Collection title: Latest Arrivals
Collection title: Madagascar Chocolate Makers
Collection title: Milk & Dark Milk Chocolate
Collection title: Nut Free Chocolate
Collection title: Sambirano Valley, Madagascar
Collection description: Perhaps the most famous growing region in the world, northern Madagascar's Sambirano Valley is known for its incredibly fruity cacao and aromatic herbs & spices. Over the past few decades three main plantations have popped up in the area to supply cacao to chocolate makers around the world, as well as some of the world's most valuable botanicals, namely vanilla, ylang-ylang, and essential oil extracts.
Collection title: Shop Bar & Cocoa
Collection title: Specialty Chocolate Goods
award-International Chocolate Awards