This is a dairy-free dark ‘mylk’ that uses coconut instead of cow’s milk.
The bar has a slightly grainy fudge-like texture, and a slow, viscous melt. The Dominican beans create a rich, but still intense flavour for a milk chocolate. Hints of fruit mix with molasses. The coconut milk and sugar lend the chocolate their unmistakable flavour.
Brian Wallace of Endorfin has chosen to not roast his Dominican beans, which gives a clean, refreshing note.
Brian has sourced the beans for this bar from ÖKO – Caribe in the Dominican Republic. The organisation works with small holder farmers in the San Francisco de Macoris region.