Olive Oil in Chocolate? Yes, Chefs! Inspired and realized through collaboration between Chef Thomas Keller and Italian olive oil producer Armando Manni, K + M Chocolate crafts award winning bean-to-bar chocolate at their factory in Napa Valley, CA. Founded to showcase and highlight the natural flavors of cacao with low roasting temperatures and the addition of organic extra-virgin olive oil, this unique take on bean-to-bar chocolate is packed with both flavor and antioxidants.
Their flagship line turns modern day conventions of craft chocolate on their head by swapping out traditional cacao butter for organic olive oil from Armando Manni. This not only creates a beautiful, silky texture for each unique single origin bar, but also boosts the antioxidant content higher than any others they’ve measured in their testing. Not to get lost in novelty, Thomas Keller is still obsessively focused on creating delicious and responsibly sourced chocolate. Traveling the world, he works directly with each farm to source the highest quality beans for production at their facility in Napa Valley.
After the success of their Extravirgin line, K+M wanted to introduce more whimsy to their chocolates. Starting with inclusions like chili, yuzu, and expanding to the strange with truffle fries, these culinary creatives haven’t stopped blazing new ground. Their dragées and drinking chocolates are not to be missed.
Thomas Keller is the only American chef to hold multiple three-star ratings from the prestigious Michelin Guide. Armando Manni has pioneered innovative olive oil production, developed in collaboration with the University of Florence in Italy. Each a powerhouse on their own, K+M represents a meeting of masters. We’re excited to share their art with you!