Japanese yuzu peel is ground into cocoa butter and paired with bean-to-bar dark chocolate for a refreshingly citrus, lightly floral flavor. Crafted with Arriba Nacional cacao from Ecuador's Hacienda Victoria Estate. Roasted, ground and molded by hand in Napa Valley, California.

K+M Chocolate is a collaboration between Chef Thomas Keller and Italian olive oil producer Armando Manni.