Finesse, The Store, 6540 Washington St, Yountville
Olive to oil + bean to bar
K+M Extravirgin Chocolate is high-end bean-to-bar chocolate that substitutes organic olive oil for cocoa butter. It debuted in 2018 and is the brainchild of Michelin-starred Chef Thomas Keller (The French Laundry restaurant, Napa) and Italian olive oil producer Armando Manni. Their focus is on healthy chocolate, so their chocolate making process preserves more antioxidants in the cacao and the olive oil boosts the antioxidant levels. The flavors are more in line with other raw or minimally processed chocolate.
This might sound weird, but their milk chocolate bars taste better if you let them cure for months. I guess it makes sense that chocolate made in wine country would need aging before they are ready.