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Smooth operators.
You know EVOO, but do you know EVCB? Yes, we’re talking about extra-virgin chocolate bars—made by combining single-origin cocoa beans and organic extra-virgin olive oil. Created by chef Thomas Keller (yep, of Michelin-guide fame), olive oil producer Armando Manni, and chocolatier Chi Bui, they have EVOO instead of cocoa butter, which gives the chocolate a super-silky texture, boosts antioxidant levels, and reveals the more nuanced flavors in the cacao. Another thing that sets 'em apart? They're made with varying amounts of milk, so you can really enjoy the cacao and the difference in taste that the milk imparts.
All three chocolate bars in the Ecuadorian tasting flight are made with single-origin beans that have a super-nuanced flavor. Here’s a taste of what you’ll get:
Milk: A rich and creamy chocolate, with caramel and butterscotch flavors and the tiniest hint of fruit and spice.
Dark Milk: Just enough milk is added to offset—and show off—the mango and molasses notes in this mild, smooth chocolate.
Dark: A lower acidity than some dark chocolates—think ripe mango—along with a sweet nectar flavor. Here you’ll get the earthy undertones of dark chocolate, plus that satiny-smooth quality.
- Made in: Napa, California. Beans are sourced from Ecuador.
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $99+ and Easy-Breezy Returns
You know EVOO, but do you know EVCB? Yes, we’re talking about extra-virgin chocolate bars—made by combining single-origin cocoa beans and organic extra-virgin olive oil. Created by chef Thomas Keller (yep, of Michelin-guide fame), olive oil producer Armando Manni, and chocolatier Chi Bui, they have EVOO instead of cocoa butter, which gives the chocolate a super-silky texture, boosts antioxidant levels, and reveals the more nuanced flavors in the cacao. Another thing that sets 'em apart? They're made with varying amounts of milk, so you can really enjoy the cacao and the difference in taste that the milk imparts.
All three chocolate bars in the Ecuadorian tasting flight are made with single-origin beans that have a super-nuanced flavor. Here’s a taste of what you’ll get:
Milk: A rich and creamy chocolate, with caramel and butterscotch flavors and the tiniest hint of fruit and spice.
Dark Milk: Just enough milk is added to offset—and show off—the mango and molasses notes in this mild, smooth chocolate.
Dark: A lower acidity than some dark chocolates—think ripe mango—along with a sweet nectar flavor. Here you’ll get the earthy undertones of dark chocolate, plus that satiny-smooth quality.
Smooth operators.
You know EVOO, but do you know EVCB? Yes, we’re talking about extra-virgin chocolate bars—made by combining single-origin cocoa beans and organic extra-virgin olive oil. Created by chef Thomas Keller (yep, of Michelin-guide fame), olive oil producer Armando Manni, and chocolatier Chi Bui, they have EVOO instead of cocoa butter, which gives the chocolate a super-silky texture, boosts antioxidant levels, and reveals the more nuanced flavors in the cacao. Another thing that sets 'em apart? They're made with varying amounts of milk, so you can really enjoy the cacao and the difference in taste that the milk imparts.
All three chocolate bars in the Ecuadorian tasting flight are made with single-origin beans that have a super-nuanced flavor. Here’s a taste of what you’ll get:
Milk: A rich and creamy chocolate, with caramel and butterscotch flavors and the tiniest hint of fruit and spice.
Dark Milk: Just enough milk is added to offset—and show off—the mango and molasses notes in this mild, smooth chocolate.
Dark: A lower acidity than some dark chocolates—think ripe mango—along with a sweet nectar flavor. Here you’ll get the earthy undertones of dark chocolate, plus that satiny-smooth quality.
- Made in: Napa, California. Beans are sourced from Ecuador.
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $99+ and Easy-Breezy Returns
You know EVOO, but do you know EVCB? Yes, we’re talking about extra-virgin chocolate bars—made by combining single-origin cocoa beans and organic extra-virgin olive oil. Created by chef Thomas Keller (yep, of Michelin-guide fame), olive oil producer Armando Manni, and chocolatier Chi Bui, they have EVOO instead of cocoa butter, which gives the chocolate a super-silky texture, boosts antioxidant levels, and reveals the more nuanced flavors in the cacao. Another thing that sets 'em apart? They're made with varying amounts of milk, so you can really enjoy the cacao and the difference in taste that the milk imparts.
All three chocolate bars in the Ecuadorian tasting flight are made with single-origin beans that have a super-nuanced flavor. Here’s a taste of what you’ll get:
Milk: A rich and creamy chocolate, with caramel and butterscotch flavors and the tiniest hint of fruit and spice.
Dark Milk: Just enough milk is added to offset—and show off—the mango and molasses notes in this mild, smooth chocolate.
Dark: A lower acidity than some dark chocolates—think ripe mango—along with a sweet nectar flavor. Here you’ll get the earthy undertones of dark chocolate, plus that satiny-smooth quality.