As I mentioned on the dark chocolate page, cocoa beans are seeds of a tropical fruit, and that the flavour of a premium quality chocolate has distinct floral or fruity notes? This shines through even in milk chocolate. In fact it's for this reason that European visitors prefer UK Cadbury chocolate to North American Cadbury chocolate. It has the fruity notes they know and love, whereas the chocolate here does not.
Knowing this, I have chosen two distinctly different cocoa beans to make 2 incredibly different milk chocolates:
Cuyagua
The chocolate made from these beans is simply amazing, and the closest thing to what we've grown accustomed to here in North America. Prominent caramel and honey notes stand out above the incredible depth of flavour this bean brings to the palate. WOW!
Brazilian
The milk chocolate made from these beans is the one the Europeans love! In fact we often have European customers buy 100's of dollars worth of bars and ship them back home to their families. Apparently our chocolate is even better than what they can get overseas!
One Other Thing...
One of the most important ingredients in milk chocolate is the powdered milk used, and we use the best! Most manufacturers will use a skim milk powder to save money. Not us! Ours is made by Parmalat for us, and is essentially powdered whipping cream - incredibly rich in flavour. It makes a huge difference!To view variants or to purchase this product follow the link below to the manufacturer's website:
