Extravirgin Chocolate

Products
K+M Extravirgin Chocolate

Our unique production methodology and the addition of a small amount of heart-healthy MANNI organic extra-virgin olive oil infuses our bean-to-bar chocolate with its signature texture while boosting its antioxidant properties.

A new dimension in bean-to-bar chocolate.
A New Bean-to-Bar Chocolate

The cocoa bean is naturally high in antioxidants that not only provide much of the aroma and flavor of chocolate but also offer a wide range of health benefits. Standard methods used today for turning cocoa beans into chocolate may result in the loss of 60 percent or more of those antioxidants.

Traveling the world, we source the finest cocoa beans directly from farmers who then become our partners in delivering the highest quality of cacao possible.

Our chocolatier, Chi Bui, evaluates each new type of bean in partnership with the University of Florence to select only those with the highest antioxidant and flavor potential of the cocoa once in chocolate bar form. This ensures we work with the highest quality beans in terms of taste, texture and aroma.

In our Napa Valley factory, Chi and her team meticulously hand craft our chocolate through a proprietary and unique process that heightens the expression of our bean’s complex flavors while maximizing antioxidant levels.

A small amount of MANNI organic extra-virgin olive oil is then added to boost further our chocolate’s antioxidants and heighten our signature silken texture. In a pilot study, we have found that our proprietary chocolate-making process retains three times the amount of antioxidants versus the common method.

Good for your body, good for your soul.

A new dimension in bean-to-bar chocolate.
A New Bean-to-Bar Chocolate

The cocoa bean is naturally high in antioxidants that not only provide much of the aroma and flavor of chocolate but also offer a wide range of health benefits. Standard methods used today for turning cocoa beans into chocolate may result in the loss of 60 percent or more of those antioxidants.

Traveling the world, we source the finest cocoa beans directly from farmers who then become our partners in delivering the highest quality of cacao possible.

Our chocolatier, Chi Bui, evaluates each new type of bean in partnership with the University of Florence to select only those with the highest antioxidant and flavor potential of the cocoa once in chocolate bar form. This ensures we work with the highest quality beans in terms of taste, texture and aroma.

In our Napa Valley factory, Chi and her team meticulously hand craft our chocolate through a proprietary and unique process that heightens the expression of our bean’s complex flavors while maximizing antioxidant levels.

A small amount of MANNI organic extra-virgin olive oil is then added to boost further our chocolate’s antioxidants and heighten our signature silken texture. In a pilot study, we have found that our proprietary chocolate-making process retains three times the amount of antioxidants versus the common method.

Good for your body, good for your soul.

No chocolate tastes better, or is better for you.
The K+M story

As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil.

Together, they have spent the past five years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence and chocolatier Chi Bui to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.

No chocolate tastes better, or is better for you.
The K+M story

As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil.

Together, they have spent the past five years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence and chocolatier Chi Bui to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.

Watch the Film
Sourcing K+M Extravirgin Chocolate
A Documentary film