Milk chocolate lovers have declared it the best milk bar they have ever tasted. It pairs the robust fruit complexity of dark chocolate, with the velvety purr of Swiss milk. Made from Ecuador’s finest “Arriba” beans, it exhibits the traditional, sophisticated interplay of fruit and loam for which this bean is renown. This chocolate is conched for fifty-hours, which brings out buttery, rich caramel notes atop the fruit. Mixed with a subtle tickle of sea salt, this milk chocolate pays homage to the Esmeraldas, a unique terroir well echoed in its flavor profile.