When planning this bar, Amano reached out to their good friend Mark Bitterman (of Bitterman Salts). He is a great guy and perhaps the country’s leading expert on exotic salts. They chose this beautiful Japanese sea salt that is hand made from ocean water pumped from the ocean’s depths where the sea water is ultra pure. The cocoa they use to make the milk chocolate comes from Ocumare, Venezuela (one of my favorites) and the nibs are made with cocoa from Ecuador. You will love this very special milk chocolate.

• Size: 3oz (85g)
• Sourcing: Cocoa beans from Ocumare, Venezuela and cocoa nibs from Ecuador
• Ingredients: Cocoa Beans, Pure Caine Sugar, Whole Milk, Cocoa Butter, Whole Vanilla Bean, Japanese Sea Salt
• Tasting Notes: Rich milk chocolate, sea salt, accents the flavor of the milk and tempers its cream. Deeply roasted cocoa nibs add texture and accent to the base chocolate flavor