This chocolate has a creamy, malty flavor, with aroma of nutmeg and cinnamon. It might bring you back to your youth, when “malted” meant a light, chocolatey milkshake.
ABOUT THE MAKER
When Dan and Jael Rattigan met at a wedding in 2003, the path to creating French Broad Chocolate was not on either of their minds. But after dropping out of graduate school, packing their lives into a 40-foot vegetable oil-powered school bus (converted by Dan), and moving south to Costa Rica to set up a Bread and Chocolate Cafe (no really!), they decided to return to North Carolina to pursue the chocolate dream. The business began out of their home kitchen, but demand quickly grew and in 2012, Dan and Jael opened French Broad Chocolate Factory & Tasting Room.
This bar is a blend of beans from Costa Rica (Cacao South), Nicaragua (Cacao Bisiesto), and Uganda (Uncommon Cacao – Semuliki Forest).
Asheville has won well-deserved national attention for its thriving and innovative craft beer scene. Rising up to support this industry is a new kind of malt house epitomised by Riverbend Malthouse, who provide local brewers with locally-farmed, artisan malts that bring depth and character to their craft.
French Broad have worked with Riverbend’s Heritage barley malts, locally milled by community grain miller, Carolina Ground. Dan and Jael create this chocolate by first toasting the malted barley, and then grinding and conching the barley with a blend of Peruvian and Guatemalan beans and organic milk powder.