Milz - Dark chocolate 65% with tropical almonds - DOMINICAN REPUBLIC - 50g
Tree-to-Bar
Wild tropical almonds, harvested and sold by women along the roads and in Dominican markets, are the basis for Milz’s unique 65% dark chocolate.
Whole, untrimmed tropical almonds are delicately placed by hand on each bar, giving it a delightful crunch.
Cacao beans (60% Dominican Republic), cane sugar, cacao butter, tropical almonds
Cocoa farmer and chocolate maker
For the elaboration of their chocolate, Milz Chocolate uses cacao cultivated in their own farm, Cacaotal del Norte, located in the mountains of El Jobo, Gaspar Hernandez, in the north of the Dominican Republic.
Milz Chocolate has owned this farm since 2015. Back then, the farm had young trees (1-3 years old) and it was slowly starting to produce its first fruits. A year later, they purchased another parcel in front of the original farm, which already had adult trees.
This is where the whole process starts, beginning with sustainable and responsible cultivation and harvesting, and continuing with the fermentation and drying in order to produce cacao beans of excellent quality and flavor.
Milz Chocolat The Milz Strauss family, with a long trajectory in livestock, was drawn several years ago towards cacao cultivation, acquiring a cacao farm in 2015. Back then, the farm had young trees (1-3 years old) and it was slowly starting to produce its first fruits. A year later, they purchased another parcel in front of the original farm, which already had adult trees. The brand Milz Chocolat was born in 2019. At the end of 2020, Milz Chocolat took part in the first Festival of Dominican Chocolate and were awarded gold, silver, and publics choice awards. In 2022 they participated in the UK Academy of Chocolate Awards and won silver and bronze awards. Milz Chocolat is an artisan product from farm to bar. Their delicious chocolate is created with the best cacao from their own land, Cacaotal del Norte IFM, located in the mountains in the north coast of the Dominican Republic, known as El Jobo, Gaspar Hernandez. This is where the whole process starts, beginning with sustainable and responsible cultivation and harvesting, and continuing with the fermentation and drying in order to produce cacao beans of excellent quality and flavor. The cacao beans are then transported to their factory in ...
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