This vegan dark milk bar is made using toasted buckwheat (sometimes known as “kasha”) as a milk substitute. It has all the classic characteristics of a dark milk bar, with creamy fudgy notes and a lovely deep nuttiness on the finish. (It’s also gluten-free, as buckwheat is not a grain but a seed!)
Annalisa Barber wrote in her column Notes on Chocolate for The Guardian, this bar has:
“a glorious nutty, toasted bread taste, which almost has a Horlicks finish. I’ve yet to find a Tosier chocolate that I don’t love and the flavours are so complex and refined”
ABOUT THE MAKER
Deanna Tilston launched Tosier in Suffolk in 2017 as part of her personal journey to learn about and craft great-quality chocolate. This endeavour has turned into an award-winning chocolate maker dedicated to giving farmers a fair price as part of a transparent and traceable supply chain. Tosier’s chocolate is made in twenty-four-kilogram batches, allowing Deanna to keep a close eye on each step of the chocolate-making process. It also means that no batch of chocolate Deanna makes will ever be quite the same; each batch and harvest that Tosier receives has different characteristics. We think this variety is part of the beauty of craft chocolate.
The beans in this bar were grown by the folks at ABOCFA, a 13-village farmer cooperative in Ghana known for producing some of the highest quality traceable cacao in the country. Unlike in other cocoa cooperatives, the beans at ABOCFA are not centrally fermented, so each farmer must be taught the best practices for fermenting and drying. The program has been successful, though, because ABOCFA beans are known the world over for making great-tasting chocolate.