"When planning this bar, I reached out to my 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." - Art Pollard, Founder and Chocolate Maker

Tasting notes: rich milk chocolate, sea salt accents the flavor of the milk and tempers it's cream