Description
Cacao has been consumed in South and Central America since ancient times, but it was in Switzerland that the ‘conch’ was invented which gave us the smooth, solid form of chocolate that we know today. Dom’s family is Swiss, so we figured it was about time that we made a ‘swiss style’ milk chocolate. With our in-house roasted Philippine cacao beans providing the base, we took the creaminess up a notch by using whole cream powder made from Swiss alpine milk. At 55% cacao, this dark milk chocolate is massively creamy, but just dark enough for the flavour of the beans to yodel at your palate.. Yodellayheeho!
