Hand crafted using Dominican beans this 43% cocoa bar is incredibly creamy and milky. The brown butter gives it an intensely sweet caramel taste that is rounded off with just a hint of citrus. Perfect for those who love a sweet chocolate, a bit like a caramel fudge but with just that hint of fruit.
The Brown Butter Milk is made with cacao from a cooperative called OKO Caribe in the Dominican Republic. Bryan works with Taza, another US maker, to bring these beans in.
The bar contains 43% cocoa solids and butter, and instead of using whole milk powder, he uses Nonfat Milk Powder from California and then to make up the milk fat content he uses brown butter from an amazing farm just across the Hudson River from us called Ronnybrook. Bryan spent over 6 months perfecting the recipe and it’s well worth it!
Elizabeth B. –
Absolutely delicious. Not too sweet but very creamy melt in the mouth.
Simon T. –
Rich, sweet and utterly delicious. Shame it’s so expensive.
Nick G. –
I’m no expert but seeing the programme on Sunday Brunch thought I would try a couple. I expected milk chocolate taste but got a bitter, almost bournville chocolate. Like i say im no expert – tried it and wouldn’t try it again. Toasted white next……..
sarah r. –
love fruition, the brown butter is such a great taste, it’s pretty sweet but not cloying
Dina A. –
A nutty, dark caramel toned milk chocolate. It really is so smooth and melts nicely with hints of maple and treacle. Just a warm, mood lifting bar of chocolate perfect for cold days!
Joshua D. –
Very tasty, the milk adds a wonderful texture. Truly melt in the mouth. However I felt the lack of any meaningful after taste, and the simpleness of the overall palate prevents a higher rating being awarded.