Dark Milk Chocolate + Ancho Chile & Pistachio CollaBARation™ Bar
James Beard Award-winning Cafe Pasqual’s in Santa Fe, NM has long been a favorite restaurant of the Askinosie family, who have been visiting Santa Fe regularly for over 25 years. So the idea to collaBARate™ on a chocolate bar with founder and chef, Katharine Kagel, came naturally.
James Beard Award-winning Cafe Pasqual’s in Santa Fe, NM has long been a favorite restaurant of the Askinosie family, who have been visiting Santa Fe regularly for over 25 years. So the idea to collaBARate™ on a chocolate bar with founder and chef, Katharine Kagel, came naturally. We handcraft this single origin 62% dark milk chocolate (54% cocoa liquor and 8% cocoa butter, pressed in our factory) with cocoa beans we source directly from farmers in Davao, Philippines plus goat’s milk powder, certified organic cane sugar and a touch of Fleur de Sel Sea Salt. It is infused with ancho chile and topped with organic pistachios and Maldon sea salt (from our friends at The Meadow). With a heavy nod to the American Southwest, this flavor-forward bar features carefully selected ingredients that complement one another with their complexity. We hope this bar takes you on a flavor journey, just like the rich, bold dishes at Café Pasqual’s.
This bold chocolate is Certified Kosher Dairy and gluten free.
Net Weight: 85g (3oz)
Editor’s Pick by Gourmet Retailer: Best New Products of 2013
2013—Silver—Americas—International Chocolate Award
As seen in Santa Fean, The Gourmet Retailer and on Serious Eats
Serving Size 42.5g (1/2 bar)
Total Calories 220, Fat Cal. 120, Total Fat 15g (23%), Saturated Fat 8g (40%), Trans Fat 0 (0%), Cholesterol 0 (0%), Sodium 60mg (3%), Total Carbs 19g (6%), Fiber 6g (24%), Sugars 13g, Protein 3g (6%), Vitamin A (5%), Vitamin C (0%), Calcium (3%), Iron (6%)
A Product Of...
The tourists in Davao, Philippines, often visit for the region’s summery climate and cultured history. Although much of Davao’s story entails Spanish conquistadors and Japanese immigrants, the arrival of the cocoa bean on Filipino soil is often left for the epilogue. When Spanish explorers first planted cocoa in the Davao region nearly 400 years ago, it was an attempt to guard what they called “food for the gods.” Little did they know that what they once hoarded would allow the Davao region to become one of the world’s premier sources for cocoa beans.