This sweet and creamy bar is one for the milk chocolate lovers. With a buttery texture and an aroma like caramel, it’s perfect for those who like the sweeter side of life.
ABOUT THE MAKER
Set up by the original founders of WIRED magazine, San Francisco-based TCHO takes a scientific approach to everything it does. Probes within the fermenting beans in Peru upload detailed data back to TCHO HQ, which is analysed alongside local weather reports to help control fermentation to bring out the best flavours of the beans.
Dov S. –
It’s nice – but not as good as other milk chocolates, especially Original Beans Esmareldas (our favourite milk). Very sweet, slightly cloying, nice to eat in large chunks when you want the sugar and energy rush too.
Justin M. –
This is our favourite milk chocolate. The texture, taste and sweetness are perfect.
meghan m. –
A really lovely milk chocolate. Creamy and smooth and sweet throughout.