Dark Milk + Camino Verde

Inspired by a dear friend’s love for dark milk chocolate bars, I decided to try my hand at a 62% dark milk with cacao from Ecuador. Truthfully, this bar has risen in rank to top 3 for me. The tasting notes for the bean are fudge, floral and almond. Yet, I somehow taste a hint of coconut, which instantly transports me to a beach vacation. 

What is Dark Milk chocolate, you ask? Great question! 

Dark Milk chocolate is made with a higher cacao percentage typically associated with dark chocolate, but blended with milk solids and sugar. For instance, with this batch, 62% of the bar is cacao, and 38% is milk and sugar. It should have the depth and richness of dark chocolate combined with the creaminess of milk chocolate.

The beans were sourced from a privately owned fermentary located in Duran, Ecuador, called Camino Verde. Vicente Norero is the owner, and he takes a unique approach to fermentation. With a background in microbiology, Vicente is able to produce a wide variety of flavor profiles using enzymes and inoculants. I don’t claim to understand how it all works, but his expertise creates an (in my opinion) unforgettable cacao.

Picture taken from Camino Verde Facebook

Vicente works directly with farmers in his region to source the beans wet, and then dries and ferments them at Camino Verde’s central location. Meridian Cacao Co. quotes Vicente saying, “Anyone can source cacao. Our knowledge of farming and managing a plantation allows us to help the farmer in a way that other buyers do not. This support and respect that we share with the farmer creates a trust and loyalty relation that is reflected in the product the farmer delivers to us. The Camino Verde farming and harvesting program guarantees farmers not only obtain a greater productivity and healthy beans, but also a higher price for their work.” 

Now, that’s the kind of business I want to support! Highly skilled, intentional, local and sustainable. What more could a person ask for?!