{"id":14762,"date":"2020-02-12T15:51:15","date_gmt":"2020-02-12T23:51:15","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=14762"},"modified":"2024-12-16T12:29:07","modified_gmt":"2024-12-16T20:29:07","slug":"k-m-extravirgin-chocolate","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/k-m-extravirgin-chocolate\/","title":{"rendered":"K+M Extravirgin Chocolate"},"content":{"rendered":"

\"K+M<\/p>\n

Finesse, The Store, 6540 Washington St,\u00a0Yountville<\/h4>\n

Napa Valley DIY Tour<\/a><\/strong><\/p>\n

\"bean<\/p>\n

Olive to oil + bean to bar<\/h2>\n

K+M Extravirgin Chocolate<\/a><\/strong>\u00a0is 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<\/a> 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.<\/p>\n

You can find K+M Extravirgin Chocolate at Thomas Keller\u2019s Finesse, The Store™<\/a>, online<\/a>, and at some local retailers.<\/p>\n

CBTB tip<\/h3>\n

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.<\/p>\n

CBTB mentions<\/h3>\n