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Extravirgin Dark Chocolate Nicaragua Bar by Thomas Keller & Armando Manni
gourmet dark chocolate unwrapped
gourmet chocolate in liquid form
Extravirgin Dark Chocolate Nicaragua Bar by Thomas Keller & Armando Manni

Extravirgin Dark Chocolate Nicaragua Bar by Thomas Keller & Armando Manni

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This is no ordinary chocolate bar. Created by renowned chef Thomas Keller (The French Laundry, Per Se, Bouchon) and Armando Manni (famous for his chef-beloved super antioxidant Tuscan extra virgin olive oil), the K+M line of extravirgin chocolate is like no chocolate you've had before.

Tasting notes: savory coffee flavors intertwine with malt, black currant and floral elements. The K+M Extravirgin Dark Nicaragua makes a bold statement on the palate with a long, complex finish.

Coffee | Malt | Robust | Lingering

International Chocolate Awards, Silver Winner 2018

The cocoa bean is naturally high in antioxidants that not only provide much of the aroma and flavor of chocolate, but also offer a wide range of health benefits. But standard methods used today for turning cocoa beans into chocolate often result in a 60 percent or more loss of those antioxidants.

In a pilot study, K+M found that their proprietary chocolate-making process retains three times the amount of antioxidants versus the common method. Their unique production methodology and the addition of heart-healthy MANNI organic extra-virgin olive oil infuses their bean-to-bar chocolate with its signature texture while further boosting its antioxidant properties. 

Good for your body, good for your soul.

Made in Napa, CA.

Net wt: 2.5 oz / 70 g

*Product is shipped with cold pack during summer months.

About the brand: As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil. Together, they have spent the past five years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.